^^ Illinois State Dairymen's Association. 



There seems to be quite a difference of opinion in regard 

 to these mottles. I read a bulletin the other day in which it was 

 claimed that the white spots in the butter were due to the fact 

 that the buttermilk was not properly worked out, but I think that 

 statement is not exactly correct for I have noticed that a piece 

 of butter colored to a certain shade and different amounts of 

 salt worked in, there will be different degrees of color according 

 to the amount of salt the butter contains. We can change the 

 color of the butter from golden yellow to brick red according to 

 the amount of salt in it. 



Member: — How much difference in price is there between a 

 year ago and the present time? 



Mr. Credicott: — A year ago the difference in quotations 

 between firsts and extras was about a cent and a half, at the pre- 

 sent time it is closer to three cents. 



Member : — Would the temperature of the salt have anything 

 to do with mottles? 



Mr. Credicott : — If the salt is stored in a cold place so it is 

 lower in temperature than the butter it would not dissolve readily. 

 I think it better to warm the salt to the same temperature as the 

 butter before it is used. 



Mr. Newman : — You said you would advise moistening the 

 salt. How would you distribute that moisture? 



Mr. Credicott. — I would distribute it as evenly as possible 

 through the churn and before putting the working rollers in 

 gear I would revolve the churn eight or ten times to get it thor- 

 oughly mixed in. I want the butter in a granular condition, 

 about the size of wheat kernels or a trifle larger, so that in revolv- 

 ing the churn I would get the salt mixed thoroughly through it 

 before the working was started, then the crystals of the salt which 

 were softened up would dissolve very readily. 



Mr. Newman: — Have you tried salting with brine in place 

 of dry salt? 



Mr. Credicott : — I have never had any success with it. The 

 reason that I favor moistening the salt is more on account of the 

 working than the color. It is possible to get an even color very 

 easily with dry salt if care is taken to have it evenly distributed, 

 but by using moistened salt it is not necessary to work the butter 

 so much and dry salt has a tendency to break up the grain of the 

 butter to a certain extent, and I am opposed to breaking the grain 



