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MANUAL OF MILK PRODUCTS 



III. BODY SHOWING Too MUCH MOISTURE : 



Causes: 1. Stopping the churn when the granules are too fine. 

 2. Under-working the butter. 



Remedies: 1. Churn granules to the size of wheat kernels. 

 2. Work but once and until smooth and waxy. 



IV. MILKY BRINE: 



Causes: 1. Churning at too high temperatures. 



2. Over-churning. 



3. Improper washing. 



Remedies: 1. Churn at lower temperatures so that the granules will 

 not stick together. 



2. Churn until the granules are about the size of wheat 



kernels. 



3. Fill the churn with wash water to about the same 



height in the churn as the cream occupied when the 

 churning started. 



V. COLOR : Mottled appearance. 



Causes: 1. Uneven distribution of the salt. 



2. Using too cool or too warm wash water. 



3. Not enough moisture in butter when worked. 



4. Churning too warm. 



Remedies: 1. Distribute and work the salt evenly. 



2. Have the wash water about the same temperature as 



that of the buttermilk when drawn. 



3. Leave enough moisture in the butter so that the salt 



will readily dissolve while working. 



4. Churn the cream at a temperature low enough to pre- 



vent the granules from sticking together and allow 

 the buttermilk to be washed out, then salt is quickly 

 and more easily distributed and dissolved. Streaked 

 butter is simply a mild case of mottles. 



VI. COLOR SPECKS: Tiny color specks which appear throughout 

 the butter. 



Causes: 1. Using a poor grade of color. 



2. Allowing the color to become too old. 



3. Keeping the color at too high a temperature. 



