DAIRYING 35 



one place and not enough in another. Unsalted butter is never 

 mottled ; it has a uniform color which is somewhat lighter yellow 

 in color than the same butter has when salted. Salt deepens the 

 color of butter to which no color has been added, as well as that 

 which has been artificially colored. The darker and the lighter 

 colored places consequently show an uneven mixing of the salt. 

 Uncolored butter may therefore be mottled, as well as colored 

 butter. 



593. Continual working will remove mottles, as this eventu- 

 ally causes the salt to be evenly distributed, but there is danger 

 of injuring the body or texture of butter by an excessive work- 

 ing and the salvey, greasy appearance which over-working pro- 

 duces may be as objectionable as the mottles. In order to pre- 

 vent mottles without injuring other qualities of the butter the 

 butter maker must understand the conditions which aid and 

 those which interfere with a uniform mixing of salt with butter. 

 Salt is more evenly dissolved and more quickly distributed in 

 soft than in hard butter, but soft butter will not stand so much 

 working without injury to its body as will hard butter. These 

 facts indicate the necessity of varying the amount of working 

 according to the consistency of the butter. 



594. When butter comes in small hard granules that are 

 allowed to drain rather dry before the salt is added, an even 

 distribution of the salt is much more difficult to obtain than 

 when the granules are softer ; such hard butter is therefore often 

 mottled unless it is worked a great deal. Mottles are also rather 

 difficult to prevent in butter which has been over-churned until 

 the granules are excessively large. In such cases the butter 

 working should be extended over a considerable length of time, 

 allowing the butter to stand about thirty minutes between each 

 three or four revolutions of the worker. The same amount of 

 working does not always have an equal effect on both hard and 

 soft butter, and it cannot safely be assumed that when different 

 churnings of butter are worked for the same length of time that 

 mottles will or will not appear. The amount of working neces- 

 sary to prevent mottles becomes, therefore, a matter of judg- 

 ment based on observations which are made from day to day. 



