Jasper County Democrat, Volume 22, Number 5, Rensselaer, Jasper County, 16 April 1919 — DEFECTS IN BUTTER MAKING [ARTICLE]

DEFECTS IN BUTTER MAKING

Cooling Too Quickly or Working at Too Low Temperature Makes Butter Brittle. Butter that possesses a perfect texture has a flinty appearance. If the grain is destroyed it is usually the result of overworking* or of too high temperatures. Such butter has a weak, greasy body. Cooling too quickly or working at too low temperatures, makes butter brittle and crumbly. If milky brine is present, it shows the lack of thorough washing. Leaky butter results from lack of thorough incorporation of wash water through washing in a fine granular form with cold water, then working insufficiently. A dry body is due to excessive churning or high churning temperature.