DAIRYING 37 



is not much danger of mottles appearing- on account of the cold 

 wash water. 



598. When salt is added to butter, it should be of about 

 the same temperature as that of the butter and contain no 

 lumps. It ought also to be evenly distributed over the granular 

 butter, as the churn cannot do this when the salt is all thrown 

 in at one place in a heap. 



The amount of working necessary to prevent mottles varies 

 with different seasons of the year, as the butter varies from soft 

 grass butter in the spring, to hard, dry-feed and dry-cow butter 

 in the winter, and the butter maker should change his practice 

 of working to suit the conditions during the different seasons 

 of the year. 



Streaked, Spotted or Speckled Butter. 



599. These are imperfections in color that are different 

 from mottles; they are caused first by lumps or specks of curd 

 or dried cream which have not been removed, and second, by 

 small lumps of butter that are floating in the cream before 

 churning and failed to take the color when it is added. These 

 defects in butter may be prevented by carefully straining the 

 cream when it is put into the churn. 



The hard lumps of white curd sometimes noted in cream 

 are usually caused by over-ripeness of the cream, or by failing 

 to stir it sufficiently during ripening. When sour cream is 

 allowed to stand without stirring, the curd and whey separate, 

 and the longer such cream stands the tougher the curd becomes. 

 If these white specks are so small as to pass through the cream 

 strainer, they may be removed as described under Washing But- 

 ter, but they are ordinarily caught in the strainer at the time 

 the cream is put into the churn. 



The lumps of dried cream sometimes noticed usually come 

 from scraping off the sides of the vat where the cream has 

 splashed up above its surface and dried onto the sides of the vat. 



