WORKING BUTTER. 207 



Salt does not penetrate the fat globules of the 

 butter, but is held in the form of brine between the 

 particles of butter. An excess of salt beyond that 

 which will dissolve readily in the water causes " gritti- 

 ness" in the butter and is very objectionable. Un- 

 even distribution of the salt through the butter is the 

 chief cause of mottles, waves, streaks, etc., in the 

 butter. Those parts not touched by the salt remain 

 the natural color of the fat, which is paler than 

 the salted portions ; hence the uneven color. Some- 

 times the streaks are due to buttermilk which has 

 not been removed by the washing. White specks 

 are usually caused by particles of curdy matter in 

 overripe cream, or by dried cream. These usually 

 can be removed by straining the cream into the 

 churn. 



Having the butter in granular form at the time of 

 adding the salt is favorable to an even distribution of 

 the salt and for removal of the buttermilk, otherwise 

 there is no particular advantage in having the butter 

 in "granular form." It is possible that too much 

 value has been placed on " granular butter." 



WORKING BUTTER. 



The temperature of the butter at working should be 

 about 55 degrees. In a very cold room it may be 

 5 degrees warmer, and in a warm room it may be 

 5 degrees colder. It is better to work the butter in a 

 closed worker if the temperature of the room is very 

 cold or very warm, as it is not so much affected by the 

 temperature of the air in the room under these circum- 



