512 BUTTER 



1. So regulating the temperature of pasteurization and the 

 period of exposure to pasteurizing temperature, as to avoid the 

 excessive contraction of the curd in the sour cream. Heat rap- 

 idly, do not exceed 145 F. in the case of the holding process, 

 limit the time of holding to 30 minutes and cool rapidly. Do 

 not blow the cream. 



2. Preventing the cream from "oiling-off." Keep the coil in 

 the vat revolving during heating, holding, and until the cream 

 is cooled to 70 F. or below. 



Do not heat the frozen cream to a temperature higher than 

 95 F. and hold it at that temperature until it has become fluid. 



Leaky Body. This defect is characteristic of salted butter 

 only. Unsalted butter seldom, if ever, shows real leakiness. In 

 leaky butter much of the water present is incompletely incor- 

 porated in the fat and oozes out profusely when such butter is 

 handled, cut, packed, shipped and stored. When bored with 

 the trier, brine runs freely from the plug, and when the plug 

 is squeezed, there is further escape of moisture. 



Leaky butter, owing to the ready escape of moisture, gen- 

 erally suffers excessive loss in weight between the churn and 

 the market, as well as in storage. Leaky butter usually also has 

 an objectionable briny flavor suggesting excessively high salt 

 content, although the actual percentage of salt it contains may 

 not be high and may even be below the average. The briny 

 flavor in this case is due to the direct appeal to the palate of free 

 brine. For these several reasons leaky butter is not looked up- 

 on with favor by the buyer. 



Causes of Leaky Butter. Because the leaky body is large- 

 ly confined to salted butter only, this defect has been attributed 

 to faulty methods of salting and working, and the popular im- 

 pression prevails that such is the case. Within relatively nar- 

 row limitations leakiness may be intensified or minimized by 

 the processes of washing, salting and working, but the funda- 

 mental cause of leakiness lies prior to these processes, it has to 

 do with the treatment the cream receives preparatory to the 

 churning process. 



Leakiness is due to incompleteness and consequent in- 

 stability of the emulsion of buttermilk (or water) in fat, and this 



