. Creamery butter making. Butter. 140 CREAMERY BUTTER MAKING that contain the most salt will have the deepest color because of the attraction of salt for color. Mottles can always be removed from butter by working, but frequently the conditions are such as to require overworking to secure this end. The following are conditions that favor mottles: 1. Coarse uneven grained salt. 2. Carelessly adding the salt to the churn. 3. Butter too cold for working. 4. Using too cold or too warm wash water. White specks are due either to curd particles in cream caused by overripening and lack of stirring dur
. Creamery butter making. Butter. 140 CREAMERY BUTTER MAKING that contain the most salt will have the deepest color because of the attraction of salt for color. Mottles can always be removed from butter by working, but frequently the conditions are such as to require overworking to secure this end. The following are conditions that favor mottles: 1. Coarse uneven grained salt. 2. Carelessly adding the salt to the churn. 3. Butter too cold for working. 4. Using too cold or too warm wash water. White specks are due either to curd particles in cream caused by overripening and lack of stirring during ripening, or to dried and hard- ened cream. SALT. Undissolved salt may be due to three things: 1. Poor salt. ' 2. Too much draining before salting. 3. Salting the butter at too low a tempera- SAMPLE F'OR SCORING. I In judging butter only a small sample is necessary which is secured by inserting a "trier" (Fig. 35) into the butter and giving it ^IFA^~ a whole turn, after which the plusf of butter But t e r ' r o trier. j-^ay be 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 Michels, John, 1875-. Lansing, Mich. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectbutter, bookyear1904
