. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. Butter Defects 525 trating the fine emulsion of the native water in butter, and that the brine itself is capable of becoming sufficiently fused with the water and emulsified with the protein and fat particles of the butter to preclude interchange of the brine and water after working. If the salt crystals are not completely dissolved by the working process, the migration of the free liquid in the butter at rest, is intensified by the affinity of the salt for water and the dapples or mott
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. Butter Defects 525 trating the fine emulsion of the native water in butter, and that the brine itself is capable of becoming sufficiently fused with the water and emulsified with the protein and fat particles of the butter to preclude interchange of the brine and water after working. If the salt crystals are not completely dissolved by the working process, the migration of the free liquid in the butter at rest, is intensified by the affinity of the salt for water and the dapples or mottles appear more quickly and more Fig-. 82A. Fissures in salted butter, showing^ mig-ration of water Magrnified 110 times So far as the process of working is concerned, therefore, in order to prevent mottles, the butter must be worked sufficiently to dissolve the salt completely, to cause a very thorough fusion of the brine and the water and to produce a sufficient emulsion of the brine, fat and protein of butter to hold it. The degree of fineness of the salt, or the size of the salt crys- tals, influences its solubility. Too coarse salt requires more water and more time for the complete solution of each crystal. Too fine salt tends to cake or paste the crystals together, again hindering ready solution. See also Chapter XL, "; Briefly, then, mottles and waves can be prevented by the use of churns in which the workers and shelves are set correctlv and are in. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
