FROM CHURN TO PACKAGE 151 



between the butter-granules are filled with clear brine and 

 are comparatively free from casein compounds. Several 

 hours are required to complete the action of the brine 

 upon the proteid of the butter." A few years later Lee 



Fig. 49. — Butter with uniform color. 



and Sammis ^ reported that they could produce mottles 

 by emulsifying dry milk-fat which had been preA'iously 

 freed from casein by filtering through paper with water 

 by means of the homogenizer. Salt was then added 

 to the product. The butter showed typical mottles when 

 the salt was not evenly distributed throughout the mass. 



1 Lee, Carl E., and Sammis, ,J. L., Mottles in Butter, Report of 

 the Director, Univ. Wis. Agri. Exp. Sta., p. 31, 1911-1912. 



