Evening Republican, Volume 17, Number 286, Rensselaer, Jasper County, 1 December 1913 — Fishiness in Butter. [ARTICLE]

Fishiness in Butter.

What butter experts call fishiness in butter is a flavor somewhat resembling the peculiar odor of herring and It is surprising what a Quantity of it we have at various times on the enver market. The compound responsible for this odor is known to chemists, as it is has been separated and studied the same as other compounds found in butter. A number of things seem capable of producing fishiness, but the principle agents are bacteria. These flavors are often traceable to rusty cans. It is a well-known fact that the tin utensils used for milk and dairy products are not made of pure tin, but of iron coated with tin and unless one purchases what is known as the XXX or XXXX quality he is bound to have worn-out utensils in course of time. —Field and Farm.