BUTTER DEFECTS 523 



The running-together of the larger droplets simultaneously also 

 uncovers the localized sections of innumerable very small droplets 

 which, at the conclusion of the working process, were hidden by 

 the larger droplets. And the appearance of these aggregates of 

 very small droplets brings to view the opaque, dense, whitish 

 dapples of mottled butter. 



8. The reason why salted butter, when sufficiently and evenly 

 worked, does not show mottles upon standing lies in the fact, that 

 in such butter the large droplets resulting from the action of the 

 salt, have been redivided and remulsified in the butter and the 

 fusion of brine and water has become relatively complete. Hence 

 there is practically only one kind of liquid in this butter and that 

 is brine. There is no difference in concentration, there is no 

 cause for osmosis, and there is no interchange and migration of 

 liquids. And the permanency of the emulsion is further strength- 

 ened by the more minute division of the droplets in properly and 

 evenly worked butter. 



9. Streaky or wavy butter is caused by uneven working of dif- 

 ferent portions of butter of one and the same churning, either due 

 to a faulty condition of the workers or an overloaded churn. Those 

 portions of the churning which receive the most working have the 

 lightest color, because the more the butter is worked, the smaller 

 become the water droplets and the smaller the water droplets, the 

 more opaque and the whiter is the butter. 



10. Streaky or wavy butter may also result when the distribu- 

 tion of the salt over the entire length of the churn is very uneven. 

 In this case the butter that received the most salt will have larger 

 water droplets and will therefore have a clearer, more translucent 

 and more yellow color than that part of the butter that received the 

 least amount of salt. 



Practical directions for the prevention of waves and mottles 

 in butter: 1. Keep churn and workers constantly in good me- 

 chanical repair. Make sure that the workers are correctly set, 

 properly adjusted and that they are free from slack and do not slip. 



The distance between workers, in the case of churns with two 

 or more workers, and between worker and shelf in the one- worker 

 churn, should be the same over the entire length of the churn. Uneven 

 distance causes uneven working. An uneven distance between work- 

 ers is due to the fact that either one or more of the workers are 

 crooked, the worker shafts are out of line, the shaft has worn a 



