STANDARD FOR JUDGING BUTTER

Sun (Christchurch), Volume III, Issue 700, 9 May 1916, Page 12

STANDARD FOR JUDGING BUTTER

In judging butter, the different characteristics are given different values according to their relative importance. Below is given a standard used commercially and based upon 100 as perfect:— Perfect. Flavour .. ~ .. .. 45 Body . . 25 Colour 15 Salt 10 Style 5 Total 100 Flavour.—As shown in the score above, flavour is the most important characteristic. Good butter should possess a clean, mild, rich, creamy flavour, and should have a delicate, mild, pleasant aroma. Flat flavour is noticeable in butter made from unripened cream. Eancid flavour is applied to butter which has a strong flavour, and develops in butter which has been standing a i long time. Cheesy flavour is common to butter which has little or no salt. Weedy flavours are due to the condition of the milk before churned, and are caused by the cows pasturing where weeds are growing, such as wild onions, garlic, etc. Acid flavour is due to improper ripening of the cream. Body.—Next in importance to flavour is body. Butter that is greasy, tallowy, spongy, or sticky is undesirable. The body must be firm and uniform. Colour. —The colour should be bright and even, not streaky or mottled. A light straw colour is the colour most desired. Salt.—The amount of salt depends upon what the market wants. The principal thing is to have the salt thoroughly dissolved and evenly distributed. Medium salting is most desired. Style.—By style is meant the appearance of the butter and package. It should be clean and neat.