5 10 B UTTER 



cream that is aerated by blowing cold air through it, while the 

 cream is being heated. This is largely due to the longer time 

 required for raising the temperature to 145 F. The blowing of 

 the cream with cold air, as ordinarily practiced in our creameries, 

 prolongs the period of heating from 10 to 15 minutes, which is 

 sufficient to excessively harden the particles of curd and to make 

 cream and butter mealy, when the condition of the cream is such 

 as to favor mealiness. 



t When persistent trouble from mealiness is experienced and 

 when it is desired to blow the cream, the danger from mealiness 

 may best be avoided by blowing the cream while cold, or with 

 hot air after the temperature of 145 F. has been reached. Blow- 

 ing the cold cream, however, is less effective from the standpoint 

 of the purpose for which the blowing is done, i. e., to remove 

 objectionable flavors and odors. The volatile substances respon- 

 sible for these flavors and odors are expelled more readily from 

 hot cream than from cold cream. 



. The reduction of the acid in the cream by neutralization 

 does not prevent mealiness. In fact practical experience has 

 demonstrated that the excessive use of lime hydrate in sour 

 cream tends to intensify rather than minimize mealiness. 



A further cause of mealiness of this type lies in the improper 

 use of lime in the process of neutralization. When neutraliza- 

 tion is done in an approved manner and as directed in Chapter 

 VII, the danger of mealiness is removed. 



Another type of mealiness of butter is that which is due to 

 a peculiar granular condition of the butterfat, similar to that 

 of renovated butter. In this case the mealy body of the butter 

 is not due to the grainy condition of the cream, but to granu- 

 lated fat. This type of mealiness is not confined to butter made 

 from sour pasteurized cream, it may occur as well in sweet cream 

 butter. It appears whenever the cream is subjected to condi- 

 tions that will cause it to "oil off." When this cream with the 

 "oiled-off" or "run-together" butter oil is subsequently cooled 

 and the fat hardens, the fat granulates and refuses to return 

 to its original mechanical condition, and the granulated fat gives 

 the butter a mealy consistency. 



This species of mealiness does not appear in the cream while 

 hot; it becomes noticeable only after cooling and in the finished 



