BUTTER FAULTS. 153 



the part of the butter maker to take proper care of 

 the cream before churning, and to properly adjust 

 the temperature of the cream at the time of churn- 

 ing. If the temperature of the wash water is not in 

 proper relation to the temperature of the butter, 

 and if the working i.s performed without taking the 

 condition of the butter into consideration, a salvy 

 or greasy condition of the butter is likely to be the 

 result. 



When butter is made from hand separatof cream, 

 and upon examination is found to be salvy or 

 greasy, it is not always the fault of the butter 

 maker. Hand separator cream is often handled in 

 such a way before it is delivered at the factory, that 

 its condition is such as to render it impossible to 

 make any other than salvy butter from it. How- 

 ever, this condition in butter may be caused by im- 

 proper methods in performing the following opera- 

 tions at the creamery : (a) Pasteurization of cream, 

 (b) churning of cream, (c) washing and (d) work- 

 ing of butter. 



(A) Pasteurization. The pasteurization of very 

 rich cream is sometimes the cause of salvy or greasy 

 butter. This may be due to any or all of the follow- 

 ing: Heating the cream too slowly, heating it too 

 high and not cooling it quickly to 70° F. or lower, 

 after pasteurizing. Cream may be heated to 200° 

 F. without injuring the quality of the butter made 

 from it, provided that the heating and cooling are 

 done properly and quickly. 



The poorer the cream is in butter fat, the higher 

 may be the temperature during pasteurization and 



