BUTTKR FAULTS. 155 



creates an uneven consistency of the butter fat, and 

 during working, the firmer parts cause greasiness 

 by friction on the softer butter. Too warm water 

 also causes the butter to become greasy or smeary, 

 and no amount of care after the butter is in this 

 condition will bring it back to its normal state. 

 Churning butter in the wash water too long tends to 

 l)reak the grain, and ftroduces a soft, salvy butter. 



(D) Working the butter. When butter is in a 

 soft condition whi-n worked, the fat acquires a 

 greasy consistency. When butter is too hard,, it 

 requires such an amount of working, that the grain 

 is apt to be broken, giving the butter a salvy or 

 tallowy body. Another cause of this defect in but- 

 ter, and one usually met with in the small creamery, 

 is the practice of leaving the butter in the churn 

 some lenglh of time before giving it its final work- 

 ing. The outside of the mass of butter becomes soft 

 in summer, and when the butter is worked, a greasy 

 bodied butter is the result. 



197. Oily butter. This butter differs greatly from 

 salvy or greasy butter. When butter is spoken of 

 as being oily, the impression received is that of oil 

 mixed with butter. When butter of a perfect grain 

 melts in the mouth, it does not have the characteris- 

 tics of oily butter, although it is in one sense oil. 

 After butter is once melted, it appears oily and no 

 doubt, most of the oily flavor in butter is due to the 

 butter granules which have been churned during 

 the transportation of milk or cream, being melted or 

 heated during the manufacturing processes. Butter 

 may, however, acquire an oily flavor when over- 



