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 wavy 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 
