BUTTER FAULTS. 151 



other fifteen minutes before salting and working it. 

 This is done to allow the coolness in the churn, and 

 the coolness of the outside particles of butter, to 

 penetrate uniformly through the whole mass of but- 

 ter. This prevents the moisture appearing in large 

 drops,- unevenly distributed through the butter. 



194. Gritty butter. The main cause of gritty but- 

 ter is, too dry, too cold, or too much salt, in connec- 

 tion with too cold or too dry butter fat. Other 

 causes are : Insufficient working, and draining too 

 dry before working. This condition may be pre- 

 vented by moistening the salt before putting it on 

 the butter, and by leaving enough water in the 

 churn to dissolve the salt, while it is being incorpo- 

 rated. The wash water should be tempered in 

 order to give the butter the proper consistency for 

 retaining the salt and dissolving it. The butter 

 should not be allowed to stand long before salting 

 and working, as this will drain it too dry and cause 

 it to get hard. Hard, dry salt, which has not been 

 warmed nor moistened before adding it to the but- 

 ter is a frequent source of trouble. Cold salt is also 

 very frequently the cause of gritty butter. 



195. Mottled butter. Next to poor flavor in but- 

 ter, mottles are most objectionable to the consumer, 

 since they affect the appearance, and often give the 

 impression that the butter is very bad, when, in 

 reality, its flavor may be good. 



This defect may be caused by insufficient working 

 of the butter, by an uneven distribution of the salt, 

 by an excess of casein in the butter, and by sudden 

 changes of temperature of the butter, due to too 



