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Ragged boring -
Attributable to certain types of dry feeds, especially when such feeds
are not offset by succulent feeds. It is caused by a combination of
the factors that are generally associated with crumbliness and
stickiness, particularly when the melting point of the continuous
(non-globular) fat phase of butter is unusually high. Although this
condition is related to crumbliness and stickiness, it differs in appearance as the butter tends to roll on the trier. It may be
minimized by procedures which permit the fat in the cream to
crystallize at relatively high temperatures, and by rapid chilling of
the fat after the butter granules have formed.
       
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