DAIRYING 25 



solve so rapidly as a flaky crystal, and these facts are of some 

 importance in getting the salt dissolved and evenly distributed 

 through the butter. 



427. The amount of added salt that is retained in butter 

 after working varies from one-fourth to one-half. If butter is 

 salted at the rate of "one ounce to the pound," this is using about 

 6 per cent, of salt and since the finished butter contains all the 

 way from two to four per cent, salt, more than one-half the salt 

 used is sometimes washed out during the working. 



Plate 4 Bricks of Butter which have been kept (3) in dry air aad (5) in moist 

 air, showing salt crystals on (3) and drops of brine on (5). 



428. The appearance of salted butter is usually quite differ- 

 ent from that of unsalted. Salt "draws out the moisture*' which 

 is in the form of microscopic drops too small to be seen in the 

 fresh butter, into "beads of brine" that are easily visible in the 

 salted butter. This makes salted butter look as if it contained 

 more water than unsalted, which is not always the case. An- 

 other way in which salt sometimes affects the appearance of but- 

 ter is in the formation of white crystals on its surface. These 



