BUTTER DEFECTS 525 



trating the fine emulsion of the native water in butter, and that the 

 brine itself is capable of becoming sufficiently fused with the water 

 and emulsified with the protein and fat particles of the butter to 

 preclude interchange of the brine and water after working. 



If the salt crystals are not completely dissolved by the working 

 process, the migration of the free liquid in the butter at rest, is 

 intensified by the affinity of the salt for water and the dapples or 

 mottles appear more quickly and more conspicuously. 



Fig-. 82A. Fissures in salted butter, showing migration of water 

 Magnified 110 times 



So far as the process of working is concerned, therefore, in 

 order to prevent mottles,- the butter must be worked sufficiently to 

 dissolve the salt completely, to cause a very thorough fusion of the 

 brine and the water and to produce a sufficient emulsion of the brine, 

 fat and protein of butter to hold it. 



The degree of fineness of the salt, or the size of the salt crys- 

 tals, influences its solubility. Too coarse salt requires more water 

 and more time for the complete solution of each crystal. Too fine 

 salt tends to cake or paste the crystals together, again hindering 

 ready solution. .See also Chapter XL, "Salting.'' 



Briefly, then, mottles and waves can be prevented by the use of 

 churns in which the workers and shelves are set correctly and are in 



