CHAPTER XII. 



Buttermaking Troubles and their Causes 



What Causes Short Grain Butter. 

 REEZING cream. 



F 



Not working enough. 



Churning too warm. 

 Churning too cold. 

 Over-working butter. 

 Freezing butter after made. 



What Causes Streaked or Mottled Butter. 



Uneven working. 



Putting cold salt into butter that is warm. 



Not putting salt in evenly. 



Not working enough. 



Putting in dry salt that does not dissolve. 



What Makes Butter Salvy. 



Overchurning butter. 



Overworking butter. 



Churning cream at too high temperature. 



What Causes Bitter Butter. 



Old stale cream. 

 Ripening cream too slow. 



Holding cream at ripening temperature too long. 

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