l66 MODERN METHODS OF TESTING MILK 



ence of the casein lactate of buttermilk. Removal of 

 buttermilk from the butter-granules prevents mottling. 

 (Bulletin No. 263, N. Y. Agr. Exp. Sta. 1905). 



(6) White-specked color in butter appears in white 

 specks of varying size, but usually small. They are 

 due to particles of coagulated casein lactate produced 

 in cream by over-ripening, arid also to dried cream 

 particles, caused by lack of stirring during the process 

 of ripening. 



Salt. The amount of salt in butter varies with dif- 

 ferent markets; but, whatever the amount used, it 

 should be completely dissolved and evenly distributed 

 through the mass of butter. 



Testing butter for salt. The quality of butter as 

 affected by salt is examined by tasting, sight and feel- 

 ing. Undissolved particles of salt, when they can not 

 be felt on the tongue or seen, can be detected by rub- 

 bing some of the butter between the fingers. 



Terms describing salt. The terms used in de- 

 scribing the quality of butter in relation to salt are the 

 following: (i) Perfect, (2) too salty, (3) flat, (4) 

 gritty, (5) uneven. 



(1) Perfect quality in respect to salt in butter is 

 shown as follows : The salt must be in the proportion 

 demanded by the market ; it must be entirely dissolved 

 and evenly distributed. 



(2) Too salty butter contains more salt than the 

 market demands. 



(3) Flat butter is lacking in salt for the market re- 

 quirements. 



(4) Gritty butter contains undissolved salt. 



