TiiiKTY-sixTH Annual Convention 943 



that practically all the dairy experts of the country are favoring 

 those standards. The European dairy experts have recommended 

 a standard as high as IS per cent, moisture. In the same recom- 

 mendation, they stipulate that butter must contain 80 per cent, 

 fat. Now, this would he impossible for the United States under 

 the present methods of salting. Undoubtedly the reason these 

 men make such recommendation is that their butter runs so light 

 in salt. Unsalted butter should have an advantage as to moisture 

 of at least 1 per cent., and I am not sure but what it should have 

 more. Unsalted butter with a moisture content of 16 per 

 cent, will contain 83 per cent, fat at least, as against 80 per 

 cent, fat in salted butter, where 3 per cent, salt is used with 

 the same per cent, of moisture, therefore, we can see the justice 

 of permitting a little more moisture to exist in the unsalted butter. 



In salting and working butter, various methods are used. 

 One method quite common in some creameries, is to bring the 

 butter up on rolls, make a drain through the center ^of the butter 

 with the paddle, leaving the ends closed, spread the salt as evenly 

 as possible through this drain, then pour some water over the 

 salt and put the rolls in gear and work the butter about one-half 

 or two-thirds the amount that is necessary, then make a moisture 

 determination. A little water should be added to dissolve and 

 wash down any salt that may adhere to the rolls, the churn closed 

 and the working continued up to the required time. If moisture 

 is found to be high, the doors of the churn should be left open 

 a little, so the free moisture can escape. Six pounds of salt 

 to one hundred pounds of butter fat will give usually 3 to 3^ 

 per cent, in the finished product. 



I have known others to work the free moisture out of the 

 butter by working it a few times through the rolls, then 

 weighing the salt and having it soaked in water that has the 

 same temperature as the butter. The salt and water are then 

 placed in the drain made by the paddle in the butter and the 

 butter is worked. In this case less salt is used, about 41/) pounds 

 to every hundred pounds of fat. 



The salting of butter is largely a matter of common sense, where 

 judgment must be used jn getting an even distribution throughout 

 the entire j)roduct. 



