then “worked,” or kneaded together to
consolidate the semisolid fat phase and to
break up the embedded pockets of buttermilk
(or water) into droplets around 10
micrometers in diameter, or about the size of
a large fat globule. Cows that get little fresh
pasturage and its orange carotene pigments
produce pale milk fat; the butter maker can
compensate for this by adding a dye such as
annatto (p. 423) or pure carotene during the
working. If the butter is to be salted, either
fine granular salt or a strong brine goes in at
this stage as well. The butter is then stored,
blended, or immediately shaped and
packaged.
Kinds of Butter Butter is made in several
distinct styles, each with its own particular
qualities. It’s necessary to read labels
carefully to learn whether a given brand has
been made with plain cream, fermented
cream, or cream flavored to taste like