ATCP 85.04(1)(a)13. 13. “Scorched” means an intensified flavor more distinct than“coarse”, and which imparts a harsh aftertaste suggestive of excessive heating.

ATCP 85.04(1)(a)14. 14. “Smothered” means a bland flavor suggestive of improperly cooling the cream prior to churning.

ATCP 85.04(1)(a)15. 15. “Storage” means a flavor characterized by lack of freshness and more intensified than “aged” flavor.

ATCP 85.04(1)(a)16. 16. “Utensil” means a flavor suggestive of unclean utensils and equipment.

ATCP 85.04(1)(a)17. 17. “Weed” means an aromatic flavor characteristic of the weeds eaten by cows.

ATCP 85.04(1)(a)18. 18. “Whey” means a flavor or aroma characteristic of the acid development of cheese whey.

ATCP 85.04(1)(b) (b) Body characteristics. For grading purposes, the body characteristics of a sample of butter shall be based upon the presence or absence of one or more of the following physical attributes related to the texture of the butter:

ATCP 85.04(1)(b)1. 1. “Crumbly” means the butter particles lack cohesion, have a tendency to break easily and lack plasticity.

ATCP 85.04(1)(b)2. 2. “Gummy” means the butter does not melt readily and tends to be adhesive or gumlike.

ATCP 85.04(1)(b)3. 3. “Leaky” means beads of moisture appear on cut surfaces of the butter.

ATCP 85.04(1)(b)4. 4. “Mealy” or “grainy” means a condition which imparts a granular consistency that may be characterized as sandy when the butter is melted on the tongue.

ATCP 85.04(1)(b)5. 5. “Ragged-boring” means a sticky-crumbly condition evidenced by the fact that a full sampling trier of butter cannot be drawn.

ATCP 85.04(1)(b)6. 6. “Short” means a short-grained texture, lacking in plasticity, and tending toward brittleness, but not to the extent of being “crumbly.”

ATCP 85.04(1)(b)7. 7. “Sticky” means possessing excessive adhesiveness and tending to be smeary.

ATCP 85.04(1)(b)8. 8. “Weak” means a body texture that lacks firmness and tends to be spongy.

ATCP 85.04(1)(c) (c) Color characteristics. For grading purposes, the color characteristics of a sample of butter shall be based upon the presence or absence of one or more of the following attributes related to the butter’s coloration:

ATCP 85.04(1)(c)1. 1. “Mottled” means a dappled condition with spots of lighter and deeper shades of yellow.

ATCP 85.04(1)(c)2. 2. “Speckled” means the presence of small white or dark yellow particles of variable number and size.

ATCP 85.04(1)(c)3. 3. “Streaked” means the coloration appears as light colored portions surrounded by more highly colored portions.

ATCP 85.04(1)(c)4. 4. “Wavy” means an unevenness in the color that appears as waves of different shades of yellow.

ATCP 85.04(1)(d) (d) Salt characteristics. For grading purposes, the salt characteristics of a sample of butter shall be based upon the presence or absence of one of the following attributes related to the saltiness of the butter:

ATCP 85.04(1)(d)1. 1. “Sharp” means the butter is characterized by taste sensations suggestive of salt.

ATCP 85.04(1)(d)2. 2. “Gritty” means the butter is characterized by a sandlike feel of grains of undissolved salt on the tongue or between the teeth when the butter is chewed.

ATCP 85.04(2) (2) Intensity. A butter characteristic under sub. (1) may be present with one of the following degrees of intensity:

ATCP 85.04(2)(a) (a) “Slight” means an attribute is barely identifiable and present only to a small degree.

ATCP 85.04(2)(b) (b) “Definite” means an attribute is readily identifiable and present to a moderate degree.

ATCP 85.04(2)(c) (c) “Pronounced” means an attribute is markedly identifiable and present to a substantial degree.

ATCP 85.04 History History: 1-2-56; r. and recr. Register, January, 1985, No. 349, eff. 2-1-85.

ATCP 85.05 ATCP 85.05 Wisconsin butter grades; classification and disrating tables.