414 



MANUAL OF MILK PRODUCTS 



butter is worked sufficiently : (1) it should present a firm, glossy 

 appearance; (2) the texture, especially at later examinations, 

 should resemble the granular structure of broken end of steel 



rod ; (3) there should be no 

 grittiness due to the un- 

 evenly distributed or undis- 

 solved salt. This can be 

 determined by taking a 

 small piece of butter be- 

 tween the teeth and biting 

 into it repeatedly. Any 

 grittiness will soon be ob- 

 served. 



Insufficient working is 

 generally shown by a mottled 

 appearance in color on the 

 cut surface. This is largely due to an uneven distribution of 

 salt. Overworking is usually shown by a poor grain or tex- 

 ture. This results in a salvy condition and injures the keep- 

 ing quality. The aim of butter-makers should be to produce 

 a high-grade article that is uniform week after week in flavor 

 and composition. This can be done by careful methods in 

 ripening, salting, and working. 



Fig. 76. — Mason butter-worker. 



Printing and packing butter (Keithley) (see Fig. 77) 



The printing and packing of butter is the first and funda- 

 mental step in getting it on the market or before the consumer, 

 and should be given careful attention. The greatest lack of 

 uniformity in farm butter is probably that apparent in package 

 or printing. The objects to be attained are : (1) convenience 

 in handling ; (2) attractiveness for the consumer ; (3) source of 

 advertising to the producer. 



Success in making the butter attractive, convenient to handle, 



