122 MARKET DAIRYING 



During the summer when the cows are feeding on 

 pastures the amount of color needed may be less than 

 half that required in the winter when the cows are feed- 

 ing on dry feed. 



Different markets demand different shades of color. 

 The butter must therefore be colored to suit the market 

 to which it is shipped. 



In the winter time about one ounce of color is required 

 per one hundred pounds of butter. During the summer 

 less than one-half ounce is usually sufficient. 



In case the color is. not added to the cream (through an 

 oversight) it may be added to the butter at the time of 

 working by thoroughly mixing it with the salt. When the 

 colored salt has been evenly distributed through the butter 

 the color will also be uniform throughout. 



Gas in Churn. During the first five minutes of churn- 

 ing the vent of the churn should be opened occasionally 

 to relieve the pressure developed inside. This pressure 

 according to Babcock, "is chiefly due to the air within 

 becoming saturated with moisture and not to gas set free 

 from the cream." 



Size of Granules. Butter should be churned until the 

 granules are about half the size of a pea. When larger 

 than this it is more difficult to remove the buttermilk and 

 distribute the salt. When smaller, some of the fine grains 

 are liable to pass out with the buttermilk, and the per- 

 centage of water in the butter is reduced. When the 

 granules have reached the right size, cold water may be 

 added to the churn to cause the butter to float better. Salt 

 will answer the same purpose. The churn is now given 

 two or three revolutions and the buttermilk drawn off. 



Washing Butter. One washing in which as much 

 water is used as there was cream is usually sufficient. 



