BUTTER-MAKING 



317 



Working the Butter. — Butter is worked by removing it 

 from the churn and pressing it with a lever or paddle. The 

 purpose is to remove 

 surplus water, to mix 

 salt with the butter, and 

 to compact the gran- 

 ules together so that the 

 butter can be put into 

 packages for market 

 or use. Butter can be 

 worked best on a lever- 

 worker. (See Fig. 76.) 

 A wooden bowl and 

 paddle are often used. 

 It should always be 

 pressed with the lever 

 or paddle. A sliding 

 motion destroys the 

 granular structure and 

 makes the butter salvy. 

 A temperature of from 

 45° F. to 55° F. is best. 

 In summer it is not easy 75 a lever butter-worker 



to have this temoerature ^^ courtesy of the Wisconsin College of Agriculture 



In creameries the churning is done by mechanical power 

 and the butter is worked without taking it out of the churn. 

 The amount of salt added to the butter at the time of 

 working varies, but is usually three-fourths of an ounce to an 

 ounce per pound of butter. (A good platform dairy scales is 

 a necessary article.) The main reason for adding salt to 

 butter is to improve its flavor. Most people prefer some 



