2S2 



SALTING AND WORKING OF BUTTER 



mottled butter are caused by the localization of innumerable 

 very small water droplets. 



There are a number of things that have a tendency to cause 

 mottles. In the early spring, when the cov/s are changed from 

 dry feed to grass, mottles are more prevalent than at any other 



Fig. io6. — Imperfect working, due to overloading diurn, and causing a portion 

 of the butter to fall over the rolls without being worl<ed, has a tendency to 

 cause mottles and uneven distribution of moislure. 



season of the year. This is due to the presence of an increased 

 per cent of the low-melting fats in butter. The butter has a 

 tendency to be slushy or soft and the granules of salt appear to 

 be imbedded in the butter and do not dissolve as readily. 



This defect may be overcome by churning at a sufficiently 

 low temperature. The butter granules will then gather into a 



