MOLD OX BUTTER 307 



favors mold growth. Well-washed butter is less subject to 

 mold. Leaky butter — butter from which water or buttermilk 

 exudes and collects in the wrappings or the container — fur- 

 nishes the best C(mditions for the beginning of mold growth. 

 From these wet areas colonies ma}- spread to the butter itself." 

 These facts point to the necessity of churning at the right tem- 

 perature, washing the butter pro])erly with water at the right 

 temperature and properly working it, so as to free the butter of 

 excess of curdy matter and buttermilk and make a butter that 

 is not porous but close, and in which the moisture is incorporated 

 in hne particles instead of larger droplets. The}' also show the 

 importance of packing Imtter closely so as to free it of air pockets 

 and fissures. 



Conditions Favorable to the Growth of Molds. — Like all 

 other plants, large and small, molds require certain conditions 

 for growth. They differ from ordinar}- plants in that they do 

 not require light for their growth, but grow rather better in the 

 absence of light. The}- recjuire suitable food, liut find this in or 

 on almost an}- organic matter, animal or vegetable, such as 

 bread, meat, leather, cheese, etc. The}' require moisture, and 

 hence develop rapidh' in damp rooms and on damp surfaces. 

 The}' require a certain amount of air and will not grow in the 

 absence of it. As to temperature, while the}- develop most 

 rapidl}- in a reasonabl}' warm atmosphere, man}- of them can 

 accommodate themseh-es to a wide range of temperature. 



Discolorations. — The colors produced Ij}- molds range from 

 such light colors as orange-}-ellow to such dark colors as green, a 

 smudged or smoke color and black, according to the type of mold 

 present. 



Propagation of Molds. — ]\Iolds reproduce themselves by 

 means of buds (conidia) and spores, and these float so freeh' 

 in the air that practically no exjiosed surface is entire!}- free of 

 them, and all the}- need for de^'elopment is the suitable condi- 

 tions we haA'e alread}' outlined. 



Sources of Mold on Butter. — The two most common sources 

 of mold on butter are the tubs or boxes in which it is packed 

 and the parchment paper. Wood that is green, sapjn- or damp 



