PROBABLE CAUSES OF CERTAIN CHARACTERISTICS IN BUTTER

The material contained herein is a concise presentation of probable causes of certain characteristics in butter. It is intended to assist the buttermaker in avoiding deficiencies in manufacturing, particularly those over which he has primary
control.

Basically, the quality of the finished butter can be no higher than the quality of the raw milk and cream from which it is made. Careful grading and segregation at the receiving platform is very important. However, poor workmanship can result in disratings that would cause the butter to be down-graded, and could detract from the flavor and stability of the finished product. Therefore, it is extremely important that close attention be given to the workmanship factors, and especially to those conditions which influence spreadability and product stability. Every buttermaker should have a good butter trier, and should personally and carefully examine each churning of butter after the butter has been properly chilled for 48 hours.: