MOTTLED BUTTER 283 



firm enough mass to be efficiently worked. In small creameries 

 where only one or two churnings are to be made the butter can 

 be worked enough to mix the salt thoroughly throughout~the 

 mass and permitted to stand for an hour, when the working may 



FIG. 107. Imperfect working, due to overloading churn, and causing a portion 

 of the butter to fall over the rolls without being worked, has a tendency to 

 cause mottles and uneven distribution of moisture. 



be completed. This is a method that has been used by some 

 buttermakers for a great many years. 



The system used in Denmark a number of years ago, when one 

 of the authors was visiting that country investigating creamery 

 conditions, was to mix the salt thoroughly with the butter on 

 the table worker; then cut the butter up into large rolls and place 



