ON BUTTERMAKING 43 



entering the butter. The salt should be given 

 plenty of time to dissolve before the butter receives 

 its final working. 



What is " gritty " butter? 



Butter in which part of the salt remains in an 

 undissolved state. 



What are the causes of "gritty" butter? 



1. Excessive salting. 



2. Impure salt. 



3. Small water content of butter. 



4. Insufficient working. 



5. Uneven distribution of salt. 



6. Failure to allow butter to stand after salting 

 before final working. 



What is mottled butter? 



Butter which is uneven in color, having lighter 

 and darker spots. 



What are the causes of mottled butter? 



1. Specks of casein from buttermilk. 



2. Improper incorporation of salt. 



3. Yeasts. 



4. Failure to strain the cream or starter. 



5. Poor coloring. 



How can mottled butter be prevented? 



1. By thoroughly removing the buttermilk by 

 washing. 



2. By allowing the salt plenty of time to dis- 

 solve before completing the butter working. 



3. By using pure salt. 



