The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-09-15
THE NOTHING OF BUTTER.

or agriculture, bureau OF amman III
dustry. entitled Facts concerning
the history commerce, and manufac-
ture of butter" and we quote from
this circular: Zone of the serious de-
fects often found in butter is lack of
uniformity of color, or what is COM
monty know mas notifies This de
feet is seen in white streaks, spots or
blotches, which are most pronounced
when a lump of butter is cut so as
to show a broad, smooth surface. If
this cut surface is held at a proper
angle to the light, any lack of uniform
ity in color will be plainly noticed.
So serious is this defect considered
that butter otherwise perfect, but mot
tied, is graded as second class in the
large markets. The causes to which
this fault can be attributed are, first,
particles of curd, differing in size,
Incorporated in the butter, and second,
an uneven distribution of salt Mot
ties in creamery butter are seldom
caused by specks of curd, but in the
poorer classes of dairy butter this
kind of notifies is not infrequently
seen They are most likely to occur
when the cream from which the but
ter is made is thin and allowed to
ripen without being stirred, or when
it Is over-ripened without being
strained. The cream being churned
under these conditions, Jumps Of CO.
agulated cream are incorporated in
the butter, and as the casein does not
take the butter color the result is a
product full of white specks. When
the trouble is caused in this way it
can be obviated by washing the butter
twice in a weak brine after the but
termilk is thoroughly drained off. Aft
err the last washing, instead of drain
ing the brine from the butter as is
usually done, the butter should be
dipped out of the brine with hair
or wire sieve; the specks Of curd,
being heavier than butter or water,
will have sunk to the bottom of the
churn.
Most of the notifies found in but
ter. however, are caused by an unequal
distribution of salt. When the wash
water is considerably colder than the
butter-granules the exterior Of the lat
ter become harder than the interior;
this prevents an equal absorption OF
the salt when the butter is sailed and
worked, and notifies result. Also,
when thin cream is churned at a low
temperature the butter usually comes
in round, shot-like granuleS; on &C
count of being round and quite firm it
is with difficulty that the salt is equal
~ distributed and, unless great care
is exercised, the finished butter is mot
tied. Of course, if under the most
favorable conditions the butter is not
worked enough to distribute the salt
equally, notifies will be noticed in the
finished product.
"Mottles may be prevented, then,
by avoiding high temperatures in rip
ening cream, by frequent stirring dur
ing ripening, by straining the ripened
cream into the churn, by avoiding ex-
posture of the butter to temperatures
too low while in granular form (Which
causes a difference between the in
terror and exterior of the butter gran
ules) and by working the butter suf-
fciently to cause an equal distribution
of the salt"
1t is very noticeable that in all the
dairy literature which has come to
hand there is no suggestion that the
proteids present in the cream have
any connection with notifies in butter,
except the single form which comes
from curdled casein specks or parti-
cles: but this form is of so infre-
quent occurrence compared with the
other form, that many teachers do not
apply the term notifies to the discol-
Grafton caused by curd particles. 1t
is to the other form of notifies that
we have given our attention, that is,
the form characterized by light-colored
streaks, waves or large patches 1t
should be stated that Prof. G. F. Doane
of the Maryland agricultural college
considered the relation Of casein (ca-
sein lactate) to notified butter but