950 New York State Dairymen's Association 



Congress of experts where 18 per cent, was recommended, and tlie 

 reason was the low per cent, of salt in their butter. The tronble 

 that we are having now is keeping within that IG per cent, limit. 

 I have three or fonr cases where nun have been prosecuted recently 

 who had not been making any effort whatever to incorporate an 

 excessive amonnt of moistnre, working entirely by natural process. 

 "\Mien you apply the salt it draws water to it and you get rid of 

 the moistnre. There is justice in that proposition. The per cent. 

 of unsaltcd butter is small. Tn Washington last year I met a 

 man who said he was supplying milk to one of the cities and that 

 he was endeavoring to make sweet butter out of the extra milk, 

 and he was having trouble in keeping within the limits of the 

 law ; in fact, I think he said he had been prosecuted once or twice. 

 As far as I am concerned personally, it is immaterial to me 

 whether you have 80 per cent, fat or 16 per cent, moisture 

 standard. I think the majority of our schools are advocating a 

 straight fat content, letting the moisture go. If you had but 80 

 per cent, fat that would eliminate the trouble with the unsalted 

 man. He could put in as high as 18 or 19 per cent. The fat 

 is the part of the butter that we pay for. 



J. W. Beaupre, of West Amboy: At the present time I am 

 making whey butter, and it seems impossible to incorporate 

 enouo-h salt for the trade I have, the farmers at home. I have 

 put in 21/2 to 3 ounces of salt to the pound of butter and it will 

 not dissolve. What can I do to get conditions to take up that salt 

 and make the butter more salty for my trade ? 



Prof. McKay: Personally I have never had any experience 

 with whey butter. I would naturally suppose that fat gathers 

 somewhat as in the ordinary process of butter making. If you 

 adopt the method of soaking the salt in water about the same tem- 

 perature as your buttennilk — u^^e moist salt instead of dry salt, 

 this will no doubt overcome your dilHculty. In the past I have 

 been accused of advocating extreme moisture. 'Some may remem- 

 ber that with Mr. Trncr of tlu^ Xcw York Produce Review I car- 

 ried on a controversy over this for a time. 1 have never advo- 

 cated trying to incorporate over 15 per cent, of moisture in but- 

 ter ; as a safe proposition I have always advocated not going be- 

 yond that. To demonstrate whether moisture deteriorates the 



