284 SALTING AND WORKING OF BUTTER 



it in a tank of water at a temperature of 60 F., and permit it to 

 stand there for two hours; then take the butter out and finish 

 working it. This had the effect of giving the entire mass of 

 butter a uniform temperature and it gave sufficient time to get 

 the salt quite thoroughly dissolved before completion of the final 

 working. 



Quite a common cause of mottles, particularly in the summer 

 months, is the overloading of churns. Part of the butter 

 falls over the rolls instead of passing through them. Working 

 butter under these conditions will not, as a rule, produce either a 

 uniform color or a uniform distribution of moisture. Where the 

 rolls are out of alignment it also has a tendency to result in 

 uneven working and thus cause mottles. 



Washing the butter with very cold water which chills the 

 surface of the granules also has a tendency to produce mottles. 

 Butter does not appear mottled when first taken from the churn. 

 On standing the more loosely held large water droplets run 

 together into larger aggregates and the portions of the butter 

 containing these fewer but larger droplets show deeper yellow in 

 color. 



Prevention of Mottles in Butter. To state the cause or causes 

 of a defect is often to suggest the remedy or remedies, in a 

 large measure. Unsalted butter is never mottled. This is, in 

 itself, very suggestive. It is well known to experienced 

 creamerymen, and has been taught in our dairy schools for 

 years, that butter will be neither mottled nor streaked if the 

 salt is thoroughly dissolved and the brine evenly distributed and 

 incorporated in fine particles or droplets in the butter by the 

 time we are through working it. There are several means which 

 further this end, and these may be briefly stated as follows: 



Have the cream at the right temperature for churning. 

 The butter will then come in good condition. It will be reason- 

 ably firm and the buttermilk can be washed out of it thoroughly. 



Have the wash-water at the right temperature, so that the 

 butter will be in good condition for working. It can then be 

 worked sufficiently to insure the end sought without injuring the 

 grain and body of the butter. 



