322 COMPOSITION OF BUTTER 



dull in color is invariably high in moisture. Overworking butter 

 or working it to a condition where an additional amount of air is 

 incorporated not only affects the color but gives the butter, when 

 placed in storage, a tendency to deteriorate quite rapidly and 

 become fishy. 



The temperature of the wash-water has a bearing upon the 

 quality of butter. Water that is too high in temperature has a 

 tendency to soften the granules and thus cause them to absorb 

 an excessive amount of moisture. When the temperature of 

 cream is too high for churning, an excessive amount of butter- 

 milk is incorporated in the butter and the latter will not keep well 

 either in storage or out of storage. The more butter is worked 

 in the presence of water the more water it will take up! 



Making butter from pasteurized cream has a tendency to 

 cause a greater loss of fat in the buttermilk. 



