CURDY SPECKS IN BUTTER 



285 



See that the worker is in good condition. The space between 

 the rolls, from end to end of the churn, should be the same; 

 they should be properly set and in perfect alignment, and there 

 should be no looseness in the bearings and no slipping. The 

 rolls should be straight or without any warps in them, and so 

 set that the elevations on the one meet the grooves of the other. 



FIG. 108. Rolls out of alignment. 



The same care must be taken with regard to the relation of the 

 roll to the shelf in single-roll churns. 



Use a good quality of salt that will dissolve readily, and 

 distribute it in the butter as evenly as possible from end to 

 end of the churn. 



Do not make too large a churning. This means overloading 



FIG. 109. Rolls perfect. 



FIG. no. Rolls not meshing, causing 

 imperfect working. 



the workers, and as a consequence part of the butter falls over 

 the rolls and is not worked. 



If mottles develop in butter they can be eliminated by rework- 

 ing it. But this is a remedy that it should not be necessary 

 to apply very often. 



Curdy Specks in Butter. Curdy specks are not, properly 

 speaking, mottles. We should make a sharp distinction between 



