156                 Quality of Indian and Western Table Butters

The samples of butter, immediately on preparation, were put into tins
and the butter hardened in a frigidiare before despatch. The tins were then
packed in ordinary wooden cases stuffed with sawdust. On arrival at Banga-
lore, the samples were tested for their quality taking the usual factors of
flavour, body, colour etc., into consideration as shown in Table II below (and
stored in cold at —4°C. for further study).

                                                TABLE II

                                   Grading of the butter samples

First lot.—The samples on receipt were preserved in a cold store at a tem-
            perature of 48°—50°F. for 2 days before grading.

Jersey butter.—Colour deep yellow—body firm on opening but
            fast began to get soft. Flavour very subdued on opening but
            gradually improved on aeration. Taste pleasant and appe-
            tising. Butter melted quickly in mouth and became semi.
            liquid on exposure to atmosphere.

Sindhi butter.—Colour nice straw yellow—Body fairly hard and remain-
            ed firm after opening. Flavour not as good as the Jersey's on
            opening but improved on exposure. Taste pleasant although
            slightly oily in feel to palate compared to Jersey. Butter did
            not melt quickly in the mouth and maintained good ' stand-
            ing up ' quality even on exposure to atmospheric temperature.

Buffalo (Surti) butter.—Colour light ivory yellow—Body nice and firm
            and remained firm for a longer time than the other two after
            exposure. Flavour well marked but not as appetising as the
            other two and more oily in feel to the palate than Sindhi
            butter. Butter took some time to melt in mouth and remained
            hard and firm when exposed to atmospheric temperature.

General remarks.—Jersey butter was a shade better in flavour than the
            Sindhi butter and the latter a little better than the buffalo but-
            ter till the butter was maintained under cool conditions. This
            quality, however, disappeared in the case of Jersey butter as
            the butter remained exposed to atmospheric conditions. Under
            ordinary conditions Sindhi scored best in this respect. In
            firmness of body and texture, the Sindhi maintained the required
            degree of firmness although buffalo butter remained harder for
            a longer time. Jersey lost its ' standing up ' quality soon after
            opening and became pasty and semi-liquid when exposed to at-
            mospheric conditions. Jersey could maintain a slight superiority
            in quality as long as it remained under refrigeration.