FAULTS IN BUTTER

Ashburton Guardian, Volume VII, Issue 1905, 30 July 1888, Page 3

FAULTS IN BUTTER

A transition from the v Klelno Mlloh Zeltang " states the following m relation to faults most frequently met with m butters, as determined at Hamburg, •• Sta7e* " or woody butter is one of the worst faults, which In a short time entirely destroys the butter. It Is oaused by the tub In whloh the butter is paoked, It being made of green wood, or Insufficiently Boaked In water and brine before the butter Is paoked. The fault starts m the butter nearest the wood, and thenoe works Into the whole mass.

Mouldy batter. If kept In a damp, foul room mould forms on the butter, especially If the latter Is of poor quality. Tallowy butter la & fault mostly found In old butter, and whloh is first observed on the surface, Expoßare to light at Jeatjt delays the development of this fault. Oheesy and milky butter comes from Booh dairies only where the making Is Inferior.

Bpotted and streaky bntter la caused by inferior coining, or by lack of caution In salting, or by faulty working, especially if the working room is too 0001. Ranold and bitter butter cornea from laok gf oleanllness and othgrwiqe from ppor making. Oily, fishy, talnty batter often appears a few days after it Is made, and Is caused by Improper preparation of the cream for «}hurnlng, or by dirty cream, vats, On the Hamburg market the better olass of butter Is distinguished as barn or grass bntter the former again »s old or fresh milk bntter, and the grass bntter as May, early summer, or stubble hatter. !J?he latter Is considered tho best keeping bntter. Schleswlg Holsteln, Meoklenburg and a section of Pommern mostly ship their butter to Hamburgh, while th,e Berlin market Is provided w^tli butter from the balance of Pommern, the provinces of Eastern and Western Prussia, Silesia, Posen, etc.