594 ANNUAL, REFOliT OF THE Off. Doc. 



the butter still soft. In case tbe butter granules are soft at the 

 end of churning, as the result of too high temperature in churn- 

 ing, the proper method of procedure is to use the usual amount of 

 water at the usual temperature and allow the butter to remain 

 in it, until it has become tJioroughly cooled clear through. If treated 

 in this way, it can be worked without risk of getting soft again 

 at once. In addition, the use of large amounts of water in washing 

 butter is apt to remove some of the compounds that give the butter 

 its flavor, producing a flavorless or tallow-like tasting butter. 



37. Working Butter. 



The real objects in working butter are (1) to mix the salt with 

 the butter and (2) to get the butter into a solid mass suitable for 

 market. Working butter more than is necessary to accomplish 

 these two purposes is not only useless but may be worse than useless 

 when carried to such aa extent as to injure the texture or grain 

 of the butter. There is least danger of injuring the grain of butter, 

 when the working is done by pressure, at a temperature of 45 de- 

 grees P. to 55 degrees F. The mistake should be avoided of de- 

 pending upon working to remove moisture, since this is controlled 

 by the size of the butter granules and the temperature of churning. 

 Fine granules and low temperature favor assimilation of moisture. 



88. Salting Butter. 



The specific purpose for which salt is added to butter is to give 

 taste. The small amount of salt present in butter has little to do 

 with the keeping properties, as only larger amounts of salt have 

 marked antiseptic effect. The one guide upon which to depend 

 as to how much salt shall be added to butter must be the special 

 market in which the butter is sold, in other words, the taste of the 

 consumer. In actual practice, the amount of salt varies all the 

 way from a trace to two and one-half ounces for each pound of 

 butter. The amount of salt preferred by most consumers is three- 

 fourths of an ounce to one ounce of salt for a pound of butter. In 

 some creameries, butter is made for several different markets, re- 

 quiring all kinds of salting and extreme pains have to be taken to 

 have each kind always uniform. In order to turn out butter of the 

 same uniform quality from day to day, it is essential that the amount 

 of salt retained in the butter shall be the same, or with the least 

 variation possible. It would seem to be a simple matter to con- 

 trol the amount of salt m butter by weighing the drained butter and 

 salting this in proportion to its weight. But the drained butter 

 is not of constant composition from day to day, because the size 



