MOTTLED JiUTTKR 



279 



butter will dissolve depends upon the amount of moisture present. 

 The maximum amount of moisture permissible in butter, accord- 

 ing to the Treasury ruling, is i6 per cent. The condition of the 

 water in butter pre\'ents the water from being saturated with 

 salt during the comparatively short time allowed for salt to 

 dissolve during the manufacture of butter. (3) Insufficient 

 working. If the butter is not worked enough to distribute 

 the salt evenly, some portion of the butter will contain more 

 than the other portions. The portion that contains the excess 



Fig 104 --Worcester salt. Fig 105 —Diamond tr>'stal salt 



TN-pcs n{ cr^-stais of butlersalts. 



of salt docs not ha\-e enough moisture to dissohx- the salt; while 

 if the salt hatl been e\-enh- distributed in the butter, all the salt 

 would have been properh' dissolved. When gritty butter is 

 caused bv insufficient working, it usually mottles. 



Mottled Butter. — Mottled butter is butter which is uneven 

 in color. This may be due to different causes. The most com- 

 mon cause, however, is failure to get the salt properly dissolved 

 and evenly distributed by the time the working of the butter is 

 completed. 



