]S2 MODERN BUTTER MAKING. 



cold or too warm wash water. Mottles are also 

 caused by over churning, thus enclosing an excess 

 of buttermilk and making it difficult to uniformly 

 incorporate the salt. Too little washing, when the 

 butter is soft, favors mottles, because the buttermilk 

 is not sufficiently removed. Hard butter must be 

 worked more than soft butter, and a small quantity 

 more than' a large quantity. Butter should be of 

 uniform consistency or softness before the salt is 

 added. Hard, dry salt should not be put on butter; 

 it should always be moistened before adding it to 

 the butter. Draining the butter too dry, or letting 

 it stand until it sets or hardens in 1he churn, before 

 adding the salt, should always be guarded against. 

 The butter should not be overchurned, the workers 

 should be set properly and the butter should be 

 washed sufficiently. The butter should be in a soft, 

 rather than a hard condition when salted, and there 

 should be sufficient moisture in the clmrn. 



196. Salvy and greasy butter. These faults in but- 

 ter are more common during warm weather than 

 during the colder seasons of the year, and are most 

 frequently met with during the hot, dry months. 

 This condition occurs more frequently in butter 

 made from hand separator cream than in butter 

 made from whole milk cream. This may be mainly 

 due to the difference in the care of both the milk 

 and the cream at the farm, before being delivered at 

 the factory; but it is somelimes due to tlie care the 

 cream receives at the factory. When whole milk 

 cream butter is salvy or greasy it is quite certain 

 that the main cause of this condition is neglect on 



