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Leaky
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Attributable generally to insufficient working, resulting in
incomplete incorporation of the water. The water droplets are not
reduced sufficiently in size to be well distributed throughout the
mass of the butter. When the fat is soft and the granules are not
sufficiently firm at the start of the working process, they mass
together too quickly and do not offer enough resistance to break up
the water droplets and obtain a minute and uniform distribution of the
water in the butter . An uneven salt distribution may also cause a
migration of moisture in the butter .
       
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