140 CREAMERY BUTTER MAKING 



that contain the most salt will have the deepest color 

 because of the attraction of salt for color. Mottles can 

 always be removed from butter by working, but frequently 

 the conditions are such as to require overworking to 



secure this end. The following are conditions 



that favor mottles : 



1. Coarse uneven grained salt. 



2. Carelessly adding the salt to the churn. 



3. Butter too cold for working. 



4. Using too cold or too warm wash- water. 



White specks are due either to curd particles 

 in cream caused by overripening and lack of 

 stirring during ripening, or to dried and hard- 

 ened cream. 



SALT. 



Undissolved salt may be due to three things : 



1. Poor salt. 



2. Too much draining before salting. 



3. Salting the butter at too low a tempera- 

 ture. 



SAMPLE FOR SCORING. 



In -judging butter only a small sample is 

 necessary which is secured by inserting a 

 "trier" (Fig. 35) into the butter and giving it 

 a w hl e turn after which the plug of butter 

 mav b e removed. 



