BUTTER FAULTS. 149 



Specks in butter can be prevented by not over- 

 ripening the cream and by frequently stirring the 

 cream during ripening. Cream should always be 

 strained into the churn through a fine sieve. If 

 cream is very sour and lumpy, it should be well 

 stirred and strained before pasteurizing and when 

 pasteurizing this kind of cream it should be heated 

 very quickly. Slow heating is likely to cause the 

 casein to curdle. This cream should be churned at 

 a low temperature to fine granules and 2 per cent 

 of salt and 10 per cent of water should be added as 

 soon as the butter "breaks." It should then be 

 churned until the granules are well defined, and the 

 buttermilk drawn off in the usual way. Water 

 should then be run into the churn until it is half 

 fall, and drained off. This should be done SBveral 

 times, until all casein is removed. In extreme cases 

 it may be necessary to float the butter by filling the 

 churn half full of water and allowing the casein to 

 sink. The butter should then be removed to tubs, 

 the water drawn off, the churn washed and the 

 butter put back into the churn and worked in the 

 usual way. 



PAET III. 



Butter Faults Due to Faulty Workmanship. 



193. Leaky or slushy butter. This condition in 

 butter may be caused by not cooling the cream suffi- 

 ciently before churning, or by churning it too soon 

 after it is cooled. It may also be caused by washing 

 the butter with too warm or too cold water. When 

 the wash water is either quite warm or quite cold 



