SALTING THS BUTTER 337 



concentration beyond this point suggest the presence of im- 

 purities. 



These conclusions are purely arbitrary and relative. As 

 stated elsewhere in this volume, the fine division and emulsion 

 of the water in butter greatly diminishes the availability of a 

 portion of it to the salt. It is not mechanically possible to com- 

 pletely dissolve a sufficient amount of salt in butter to reach 

 the saturation point of all the water present. If salt is added to 

 butter at the ratio of 26.41 parts of salt for every 100 parts 

 of water present, and which ratio represents the maximum con- 

 centration possible of salt brine, all of this salt will not dissolve 

 and the butter is bound to be gritty. 



These figures, however, do show the relative solubility and 

 the speed of solution of different buttersalts, and they may serve 

 to suggest in a general way the limitations of satisfactory salt 

 in corporation. 



The Condition of the Salt as Affected by Storage. It has 



already been stated under the paragraph on "Bacteriological 

 Purity" that the salt should be kept tightly covered in order 

 to avoid bacterial contamination which may prove disastrous 

 to the quality of the butter. 



The buttermaker should also exercise due care to protect 

 the salt against a damp atmosphere, because of the great affinity 

 of the salt for moisture from the air, causing it to become 

 lumpy and musty. 



It is frequently claimed that, when the salt is stored in 

 barrels for an excessively long period of time ; the salt is cap- 

 able of absorbing a woody odor and flavor from the barrel, 

 which may be imparted to the butter. It is doubtful that salt 

 packed in sound barrels, kept dry, ever absorbs woody flavor. 

 Experts on butter salt testify that this is impossible. How- 

 ever, instances are on record where salt stored in barrels made 

 of poorly seasoned wood, or wood derived from trees which 

 were felled while the sap was still running, or from lumber 

 which was allowed to soak in stagnant ponds, gave butter a 

 pronounced woody and moldy odor. The storing of the salt 

 barrels in damp places where the barrel becomes wet may also 

 be responsible for this defect. 



