SALTING CREAMERY BUTTER. 205 



in the salt. Good butter salt (moisture free) should 

 contain from ninety-eight to ninety-nine per cent, 

 sodium chloride, be pure, fine, easily soluble in 

 cold water and white in color. The objects of 

 salting butter are to preserve it, to give the salt 

 flavor, to give grain and color to the butter, to 

 cause a more complete separation of the buttermilk, 

 and to expel the surplus moisture from butter. The 

 rate of salting depends upon the market. For home 

 markets from three-quarters to one ounce per pound 

 of butter is sufficient. At no time should more than 

 one ounce of salt per pound of butter be used. Ex- 

 port butter should not contain more than three per 

 cent, salt in the finished butter. For the fresh butter 

 trade not more than one-quarter of one per cent, is 

 needed. Butter salted at 'the rate of one-quarter of 

 an ounce per pound of butter from the churn will 

 contain about one per cent, salt in the finished butter. 

 One-half ounce salting gives two per cent; three- 

 quarter ounce about three per cent, and one ounce 

 from 3.5 to 4 per cent, salt in the finished butter. 

 These figures vary according to the accuracy of the 

 salting, amount of moisture in the butter when the 

 salt is applied, etc. The quantity of salt in the 

 finished butter depends upon the amount of salt 

 added, the moisture in the butter at the time of add- 

 ing the salt, and upon the working which the butter 

 receives. It varies a great deal. 



Experiments made in shipping pasteurized fresh 

 creamery butter from the Ontario Agricultural College 

 in solids and pound prints have been quite satis- 



