Show PREVENT MOTTLES IN BUTTER primarily caused by an uneven fill tribu toor 6 of salt a or by insufficient working prepared by the united stales gim department of agriculture mottled butter 1 Is frequently found on n the bel market marke t and even bagh it inny 0 he of v very e ry good flavor it 1 la strongly str aregi Y discriminated against by the th arh I 1 A As this defect is a one of workman to it can be over overcome rome by the OPP tion of proper methods on the part of the butter like mottles mottled are caused primarily by so nn uneven distribution of salt not in the butter this tiny inny be produced ty bv insufficient working of the butter or by clentho clen tio churning g vid washing ething and it working king it at very low law temperature or by a nah sh I 1 ins g or working tt it at a t temperature frieml degrees higher or lower ahna the ill lie ahr churning I 1 one t temperature 1 ft hen the quantity of butter made 1 in one churning I 1 Is much lesa lead than it 1 is necessary to work it ft a reater create number of revolutions of the c hurn churn than usual until in order to p produce dum the be 8 same me re results on the butter extremely low temperatures or of rimming churning wan washing dillig rod and working should be avoided aided bemuse because they pro prie IF working the so butter balba thell duce so an firm Is a butter better that it Is only with great difficulty that the salt rion can be worked into it high temperatures of churning U we washing along old and working must meet also be avoided to pre prevent an abnormal loss of fat in the buttermilk and ad also the making of a greasy leaky butter great variations in temperature awing the manufacturing process proceed should aby beDi always be avoided under normal or me con aitio the tempera temperature or of if the wash h amne water should he be the same as or within two degrees of that of the buttermilk |