264 BUTTER-MAKING. 



mottles. The most important thing to observe in order to 

 prevent mottles is: (1) to have the buttermilk well washed 

 out; (2) to have the salt thoroughly dissolved; and (3) to 

 have the brine properly distributed. 



Recent work by Drs. Van Slyke and Hart show that if the 

 proteids are thoroughly washed from the butter, mottles cannot 

 be produced, no matter how unevenly the salt is distributed. 

 Complete removal of the buttermilk by washing is one of the 

 essentials in order to prevent mottles in butter. 



The mottles caused by improper incorporation of salt assume 

 two different forms, viz., mottles proper, and wa\'y butter. 

 As has been mentioned before, the mottles result from un- 

 dissolved salt. Whenever there is undissolved granular salt 

 present, the moisture is attracted and the color deepened at 

 that particular place. In case the water has already been 

 saturated with salt, there is no danger of mottles, no matter 

 how much gritty salt is present. 



Wavy butter is caused by an uneven distribution of the 

 brine. If a little salt is added to the butter and dissolved 

 without working the butter sufficiently, the salt will go into 

 solution in certain portions of the water. This water contain- 

 ing the greatest amount of salt will produce a high color in 

 certain portions of the butter, while the portion containing 

 water with less salt will have a lighter color, thus causing 

 streaks in the butter. 



In case butter has become mottled on standing, the mottles 

 can be entirely eradicated by reworking the butter. Though 

 some of the moisture is lost during this reworking process, 

 it is usually advisable to rework the butter rather than to 

 place it on the market in a badly mottled condition. The 

 mottles should, however, be prevented rather than cured. 

 This can be done by sufficient working while the butter is in 

 proper condition, and at the proper time. 



Brine-salting. — Brine-salting is not as a rule practiced in 

 creameries. It is too expensive a method of salting, and also 

 too laborious. By salting butter with brine it is hardly possible 



