Flavor Classifications
Identified flavors1
AA
A
B
Feed................................
S
D
P
Cooked (fine).......................
D
---
---
Aged................................
---
S
D
Bitter..............................
---
S
D
Coarse-acid.........................
---
S
D
Flat................................
---
S
---
Smothered...........................
---
S
D
Storage.............................
---
S
D
Cooked (coarse).....................
---
D
---
Lipase..............................
---
---
S
Malty...............................
---
---
S
Musty...............................
---
---
S
Neutralizer.........................
---
---
S
Scorched............................
---
---
S
Utersil.............................
---
---
S
Weed................................
---
---
S
Whey................................
---
---
S
Woody...............................
---
---
S
Old Cream...........................
---
---
D
Figure 1-6. Classification of Flavor Characteristics of Butter.
Body
Disratings
Characteristics
S
D
P
Crumbly...........................
1/2
1
-
Gummy.............................
1/2
1
-
Leaky.............................
1/2
1
2
Mealy or grainy...................
1/2
1
-
Short.............................
1/2
1
-
Weak..............................
1/2
1
-
Sticky............................
1/2
1
-
Ragged boring..............
1
2
-
Color
Distratings
Chararcteristics
S
D
P
1/2
1
-
Wavy..............................
1
2
-
Mottled...........................
1
2
-
Streaked..........................
Color specks...................
1
2
-
Salt
Disratings
Characteristics
S
D
P
Sharp.............................
1/2
1
-
Gritty............................
1
2
-
Figure 1-7. Characteristics and disratings in body, color, and salt in butter.
MD0715
1-35