BUTTER DEFECTS 505 



perature, the period of holding the cream at that temperature 

 and the temperature of the wash water, as to make the butter 

 have a firm body when it is worked. The butter should be 

 churned to small granules and preferably washed with water a 

 few degrees colder than the temperature of the buttermilk. 



The danger of greasiness is especially great when churning 

 cream rich in fat, such as cream testing 35 per cent, fat or over. 

 Thin cream may be churned at considerably higher temperatures 

 without danger of yielding a greasy butter, than rich cream. 

 Rich cream should be churned at a relatively low temperature 

 and should be held at that temperature at least three hours be- 

 fore the churning process commences. 



Greasiness may be due also to allowing the butter to be- 

 come very soft before it is worked as frequently happens in 

 summer in a warm churn room where the butter is held unduly 

 long in the churn or is worked on an open worker. For the 

 above reasons greasiness is a very common defect of farm dairy 

 butter, where facilities for cooling the cream and for working 

 the butter in a cool room are usually lacking during the summer 

 season. 



Salvy Body. Salvy butter is butter in which the grain has 

 been destroyed to the extent to where the granules have com- 

 pletely lost their identity. This defect is prone to appear in 

 butter that is overworked when in a very firm condition, espe- 

 cially when the working is done in the absence of water. In 

 exceptional cases the salvy body is due to conditions independ- 

 ent of the working process, and may occur as the result of 

 abnormal churning conditions. In winter when, owing to the 

 advanced stage of the period of lactation of the great majbrity 

 of the cows, and also owing to the character of the feed ration, 

 the cream is very viscous and contains relatively small fat glob- 

 ules, the cream churns with difficulty. If this cream happens 

 to be very thin and has been exposed for a long time to a low 

 temperature, as is frequently the case with hand separator cream, 

 the solidification of the fat globules may have reached such a 

 stage that these globules are so firm that they coalesce with 

 great difficulty. This prolongs the churning process and 

 frequently from one to three hours are required to make the 

 butter "break" and to form large enough granules for conveni- 



