|
|
Crumbly
- When a "crumbly" body is not available,
the butter will not crumble. It will crumble if crystals are large and
there is no liquid fat. Cooling cream too rapidly also may cause
crumbliness. Lower wash water temperature (100 to 20°F. below the
temperature of the buttermilk) will help to correct crumbliness.
Butter with a normal body may appear to have a normal body at higher
temperatures.
       
|
