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Sticky -
Associated with dry feeds and late lactation period and predominance
of high-melting-point fats. This defect may result from not having the
correct proportion of liquid and solid fat in the butter, as well as the
proper proportion of large and small crystals of fat. The condition may be
accentuated by too rapid cooling, cooling of the cream to too low a
temperature, or overworking the butter.
       
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