218 THE BOOK OF BUTTER 



before coming into contact with the butter oil. The 

 blown butter oil is passed over a continuous pasteurizer 

 held at 160° F., and is then ready to be emulsified. The 

 emulsion is made in a circular tank provided with paddles 

 or dasher revolving in opposite directions. The emulsion 

 drops to the floor below into the crystallizing vat, and the 

 crystals removed to the ripening room in trucks, each truck 

 holding the contents of one blower. After ripening, the 

 crystals are worked, salt added, and the finished product 

 packed in cartons or tubs as may be demanded by the 

 trade." In some plants, the emulsion consists of a 

 mixture of the purified fat or butter oil and starter. It is, 

 therefore, practically a cream. After the emulsion passes 

 through the ripening stage, it is churned in the ordinary 

 way. Renovated butter must be packed and branded in 

 a definite manner as prescribed by law (see Chapter XVII) . 

 All butter-renovating concerns do not pasteurize the 

 raw material. However, considerable satisfaction is now 

 felt by food experts because the tendency of many com- 

 panies is toward pasteurization. The fear that the raw 

 packing stock may contain disease micro-organisms is well 

 grounded, for much of this butter is very carelessly 

 handled. 



175. Method of manufacturing ladled butter. — This 

 product receives its name from the method of reworking. 

 It is made of the same kind of raw material from which 

 renovated butter is manufactured. In this process the 

 old dairy butter is graded largely according to shade of 

 color, although in many cases the condition of the 

 body is a deciding factor. After the butter is graded, 

 it is placed in a room at such a temperature that it will 

 become soft and thus be in a good condition for reworking. 

 Salt and water are then added and, if necessary, color is 



