314 WASHING THE BUTTER 



of the butter is a somewhat fluctuating factor and is difficult 

 of definite description, it is not feasible to lay down all-embrac- 

 ing directions. . . 



Under all normal conditions, however, and with butter of 

 reasonable firmness, wash water with a temperature of a few 

 degrees (2 to 4 degrees) below the temperature of the butter- 

 milk is usually advisable. Wash water much warmer, or much 

 colder than this tends to have an unsatisfactory effect on the 

 body and texture of the butter and may indirectly disturb the 

 uniformity of the color. To a limited extent it also interferes 

 with the control of moisture. 



Such wash water, coming in direct contact with the exterior 

 of the butter granules only, causes uneven temperature and firm- 

 ness of different parts of the butter. The outside of the granules 

 changes in firmness according to the temperature of the wash 

 water, while their interior retains the original temperature of 

 the butter. In this condition the distribution of the salt and 

 brine and the fusion of brine and water is made difficult and 

 lacks uniformity throughout the body of the butter. This un- 

 even distribution of the salt and incomplete fusion of brine and 

 water invites excessive migration of brine and water after the 

 butter is placed at rest (in the cold room) resulting in mottles 

 or streaks in color, and particularly in the case of excessively 

 warm washwater the butter is prone to show a leaky body. 



If the butter is very soft and of weak body, however, it 

 may be necessary to use wash water of a temperature 5 to 

 10 degrees or more lower than that of the buttermilk, ajid to allow 

 the butter to rest in the cold water for some time to give it a 

 chance to harden. In extreme cases it may be desirable to put ice 

 into the churn in order to temporarily improve the body of the 

 butter so it can be handled. It should be understood that when 

 the cream has been properly handled before churning, especial- 

 ly as to churning temperature and holding at that temperature 

 before churning, there is little danger of a weak-bodied and 

 leaky butter and these special precautions are unnecessary. 

 These precautions refer only to churnings where the cream 

 was either churned at too high a temperature or was not held 

 long enough at the churning temperature, conditions which 

 produce a soft, weak, slushy and leaky body. In such cases 



