CHAPTER XXXV 



DEFECTS IN BUTTER 



T IGHT streaks or waves are due to the pres- 

 ■*— ^ ence of buttermilk and an uneven distribution 

 of the salt. Salt brightens the color, and where 

 it does not reach, the butter is paler. This defect 

 often results when the butter is soft and the work- 

 ing stopped before the salt is well distributed. It 

 is better to overwork the butter than have the 

 color uneven. 



Mottles are usually caused by washing the but- 

 ter with too cold water and chilling the outside 

 surface of the granules, or working it when very 

 firm. There are portions of the butter in such 

 cases that are not reached by the salt, and this 

 causes the mottled appearance. 



Undissolved salt results from not enough mois- 

 ture in the butter to dissolve it, or using very coarse 

 salt, or having it very cold, and the butter firm. 



Greasy, poor texture comes from churning at 

 a high temperature, washing with too warm water, 

 over-working, or working with a sliding motion. 



White specks are particles of hardened curd, 

 caused by having the cream too warm, too sour, 

 or not frequently and thoroughly stirred while 



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