CHURNING 



41 



requirements. One ounce and a half of salt per 

 pound of butter fat is usually sufficient. See that 

 salt is kept in a warm place, and to give best re- 

 sults the salt must not be colder than the butter. 



Fig. 32 



The condition of the salt has a great effect upon 

 mottles.* Throw workers into gear, using low speed. 



'Jhe cause is the uneven distribution of salt. If butter is 

 churned at a warm temperature the outside of the granules are 

 chilled while the butter on the inside is still soft. The soft butter 

 on the inside will take up the salt more easily than the outside 

 which is harder, and thus produces mottles. 



The same condition is obtained by having butter too firm to 

 work so that it is impossible to get the salt mixed thoroughly 

 through the butter; or by churning very cold cream and using 

 warm wash water. Going from one extreme to another in tem- 

 perature is likely to cause mottles. 



