Grading Characteristics

Grading Characteristics
Causes of Flaws

The temperature of the butter at the time of grading is important in determining the true characteristics of flavor and aroma. The temperature of the butter should preferably range from 40F. to 50F. A temperature of about 70F. is preferable in the grading room; it should not be below 60F .

Flavor Flavor Terms Body Terms Salt Terms Color Terms

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