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50 Per Cent Was White While The Balance Was Yellow And Went To The Top
A Free Martin
Bad-tempered Jerseys
Breeding A Young Mare
Breeding In Line
Butter Going White
Butter-fat In Sweet And Sour Cream
Concrete Stable Floor
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Cream That Won't Whip
Cure For A Self-milker
Draining A Wet Spot
Drying A Persistent Milker

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50 Per Cent Was White While The Balance Was Yellow And Went To The Top

When the butter remelted, the yellow portion melted, leaving the white
portion retaining its shape. The white portion did not taste like
ordinary butter. The butter made from our cows' cream melted at a higher
temperature, but did not have a white portion. Why did our butter not
act like the creamery butter?

Samples of butter have occasionally been sent to this office that have
turned white on the outside, and since the white part has a very
disagreeable, tallowy flavor, people think that tallow or oleomargarine
has been mixed with it, but we have never been able to find any foreign
substance in any of the samples. We have found that some of the best
brands of butter will turn white first on the outside and the white
color will gradually go deeper if the butter is exposed to a current of
air or if left in the sun a short time - F. W. Andreason, State Dairy

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