104 MODERN BUTTER MAKING. 



of washing that butter should receive depends en- 

 tirely upon the quality of the cream, the condition 

 of the butter when churned and the method of wash- 

 ing used. 



135. 'When butter has come in lumps, that is, 

 when it has been overchurned, the wash water ought 

 not be very warm because using warm water on but- 

 ter in this condition softens the outside of the lumps 

 and encloses the buttermilk. This usually produces 

 a milky brine in the butter. If quite cold wash wa- 

 ter is used on large lumps it causes the outside of 

 the lumps to become firm and cold, thus favoring 

 the production of mottles, unless the water is left 

 long enough on the butter to produce a uniform 

 temperature throughout the entire mass. The quan- 

 tity of wash water necessary, the temperature to be 

 used and the amount of washing necessary for every 

 churning of butter are problems which the butter 

 maker must study out for himself. The finer the 

 granules, the more quickly will the temperature of 

 the wash water affect their consistency, and there- 

 for the wash water, whether warm or cold, must 

 not be left on the butter long, either to harden or 

 soften it. 



136. In case butter is overchurned the following 

 procedure may assist the creamery operator in rid- 

 ding the butter of undue quantities of buttermilk 

 which is enclosed in the large lumps of butter. Add 

 as much water as cream churned, revolve the churn 

 a few times and draw off the water. Again add the 

 same quantity of water and work butter one revolu- 

 tion at a time, three or four times at intervals of 



