FIG. 166.—MAKING BUTTERINE PRINTS.
Working.
—Butterine differs from creamery butter, in that the butter-fat and casein are both used in the butterine, whereas in creamery butter the fat alone is utilized. This is done in butterine to gain all the flavor possible by passing the buttermilk through the oils. It is later washed out in the water vats, but in passing through the oils, it imparts some flavor. Butterine also requires much less working, thereby avoiding a “salvey” or pasty condition, also preventing a loss of moisture and increasing the yield of the article. Salt being the primary cause of the “mottle” or discoloration, that danger is also avoided when goods are not over-worked.
After remaining in the tempering room twelve hours the butterine is taken out to the workers. It should be worked as little as possible to obtain a smooth, compact body, as over-working produces a “salvey” condition. A very successful butter worker is illustrated in [Fig. 167].
FIG. 167.—BUTTERINE KNEADING TABLE.
Butterine Packing.
—From the worker the butterine is transferred to the print making or packing room. In packing the product is worked up into prints or rolls, or packed solid into tubs, as the case may be, and should be run into a cooler kept at a temperature of from 32° to 35° F., and there held twelve hours, at least, before being shipped. This gives the butterine time to properly set. The prints are arranged on trays to “set” before boxing.