BUTTER JUDGING I43 



Cloudy brine is caused by churning at too high a tem- 

 perature and also by granulating too coarse. Insufficient 

 washing has a tendency to produce a cloudy brine. 



Greasy butter is caused by overworking or by handling 

 at too high temperatures. 



COLOR. 



Mottles are discolorations in butter caused by the un- 

 even distribution of salt. Those portions of the butter 

 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. 



Van Slyke and Hart have shown that mottles can not 

 be caused in butter when the latter is thoroughly freed 

 from protcids. This suggests the importance of churning 

 and washing in such a manner as to remove the butter- 

 milk as completely as possible. 



The following are conditions that favor mottles : 

 I. Coarse uneven grained salt. 



Carelessly adding the salt to the churn. 

 Butter too cold for working. 

 Using too cold or too warm wash water. 

 Too much buttermilk in the butter. 

 Not enough moisture in butter when worked. 

 White specks are due either to curd particles in cream 

 caused by overripening and lack of stirring during ripen- 

 ing, or to dried and hardened cream. 



Color specks are tiny specks of color caused by using 

 a poor grade of color, old color, or color that has been 

 kept at too high a temperature. 



