322 SALTING THE BUTTER 



this method of water purification, but the increasing adaptation 

 of electric power to creamery purposes, together with the effi- 

 ciency of the process, suggests the possibilities of this method 

 of purifying the water used for washing butter. The initial ex- 

 pense of an equipment of suitable capacity is somewhat high 

 and therefore probably beyond the reach of the small creamery. 

 The operating expense on the basis of 5 cents per K. W. is about 

 one quarter of one cent per gallon of water. Inasmuch as this 

 process is effective only with perfectly clear water and does not 

 sterilize water that is roily, its use would necessitate preparatory 

 filtration of the water in the case of water that is not naturally 

 clear. 



Wherever the water intended for washing the butter is 

 stored in a tank reserved for this purpose, great care should 

 be taken, that this sweet water tank is kept clean, and free 

 from accumulations of organic matter. It should be completely 

 emptied and cleaned out, if necessary, with the use of odorless 

 disinfectants, at regular intervals. The brine or ammonia coils 

 in these tanks should be painted with suitable paint, so as to 

 avoid rusting and the consequent pollution of the water with 

 rust. 



Creameries located in large towns or cities usually have 

 access to the water supply of municipal corporations. This 

 often solves for them the problem of pure water, but the use 

 of a good filter is recommended even in these cases. 



SALTING THE BUTTER. 



Purpose. The fundamental object for which salt is added 

 to butter is to lend it the flavor desired by the consumer to 

 season it. Formerly it was believed that salted butter kept 

 better in storage, but experimental data, as well as experience, 

 have demonstrated that while salt has undisputed antiseptic 

 properties, it has no material effect on the keeping quality of 

 butter. The addition of salt to butter is of importance to the 

 creamery also, because with salted butter a larger overrun is 

 secured than with unsalted butter. This is due to the fact 

 that the salt replaces a portion of the butterfat. 



