280 REPORT OF THE CHEMIST OF THE 
difficult the even distribution of salt and so contribute to mot- 
tling. (2) Too low or too high churning temperature may inter- 
fere with proper working of butter and consequent distribution 
of salt, thus favoring the formation of mottles. (8) If butter is 
made too hard the salt cannot be easily distributed uniformly. 
(4) Overripe cream churned at too high oO produces 
mottles. 
Summarizing these statements. it is the prevailing belief that 
the temperature of churning may affect the mottling of butter, 
when the uniform distribution of salt is made difficult, especially 
churning at low temperature. 
6. Does the temperature of the wash-water influence mottling? 
Some state that the temperature of the wash-water has no 
influence upon the mottling of butter. Several hold that the 
use of water so cold as to harden the butter considerably would 
~ cause mottling by preventing the uniform distribution of ‘salt. 
One states that mottles are produced whenever the wash-water 
is colder than the butter. Another claims that mottles are un- 
usual when the wash-water, salt and butter are of the same tem- 
perature. | 
7. Does the size of granules mfluence mottling ? 4 
The general belief expressed is that there is no relation be- 
tween the size of butter- granules and mottling. One states that 
large granules, when hard, favor mottling; but, when the but- 
ter is soft, the size of granules makes no difference. Two 
state that small granules are preferable since large granules 
favor mottling. 
&. Does salt influence mottling? 
The expression is unanimous that the uneven distribution of 
salt is the chief, if not the sole, cause of mottling. : 
9. Has the butter color used anything to do with mottling? 
All state that butter color properly used is not, in their ex- 
perience, ever a cause of mottling. 
10. Can you effectively control the pong of butter? If so, 
how? 
Summarized in the briefest expression, the belief of all is that 
mottles can be prevented by proper working of butter, that is, 
. by effecting a complete and uniform distribution of salt through 
the mass of butter. Described in more detail, the even distribu- 
