206 MARKET DAIRYING 
ance quite similar to that of the broken ends of a steel 
rod. 
Body refers to the consistency of butter. In other 
words, it refers to its degree of firmness or its ability 
to “set up” well at ordinary temperatures. 
Brine refers to the amount and character of the water 
in butter. It should be as clear as water and not present 
in such quantities as to run off the trier. 
Poor grain is caused by overworking and overchurn- 
ing; also by too high temperatures in churning and 
working. 
Weak body is usually caused by employing too high 
temperatures in the entire process of manufacture, in- 
cluding the ripening of the cream. These high tempera- 
tures usually result in overripened cream, overchurned 
butter and consequently butter with too high a water 
content. The character of the butter fat also influences 
the body of the butter. 
Too much brine is caused chiefly by underworking and 
by churning to small granules. 
Cloudy brine is caused by churning at too high a tem- 
perature and also by granulating too coarse. Insufficient 
washing has a tendency to produce a cloudy brine. 
Greasy butter is caused by overworking or by handling 
at too high temperatures. 
Color. The essential thing in color is to have it uni- 
form. It should have a little deeper shade than that 
produced by June pasturage. Artificial coloring is there- 
fore necessary. 
Mottles are discolorations in butter caused by the un- 
even distribution of salt. Those portions of the butter 
that contain the most salt will have the deepest color 
because of the attraction of salt for color. Mottles 
