CHURNING 49 



salting, the disadvantage of which is that not 

 enough salt can be incorporated to suit many con- 

 sumers. Much more salt must be used in making 

 the brine than is actually incorporated in the butter, 

 thus causing a waste. The salt can be most evenly 

 and easily added by stopping the churning when 

 the butter is in small granules. The salt may be 

 sprinkled on the butter while it is yet in the churn, 

 then the churn revolved a few times until the butter 

 begins to pack together, after which it should be 

 allowed to stand if possible one-half hour or more 

 until the salt is thoroughly dissolved, and then fin- 

 ish the working. 



The butter may be removed from the churn while 

 in the granular form, spread on a worker, and the 

 salt sprinkled over it, worked a little to incorporate 

 the salt, and then allowed to stand until the salt dis- 

 solves, after which the working can be finished. 



The amount of salt used must be determined by 

 the demand of the market and the brand of salt. 

 Ordinarily, one ounce of salt to one pound of un- 

 worked butter will give satisfactory results. Since 

 uniformity of product from one churning to another 

 is a very important factor, it is necessary to have 

 some rule for salting. If it is not convenient to 

 weigh the butter and salt, use a small definite meas- 

 ure of salt for each definite amount of cream. With 

 hand-separator cream, this method will usually give 

 uniform results. 



Working. The butter is worked to incorporate 

 the salt, expel the surplus moisture, and gather the 

 butter into a compact mass. This should be done 



