70 DAIRYING 



39. How much longer does it take to dissolve a coarse than a 



fine salt? 



40. What per cent, of salt is added to butter when it is salted 1 oz. 



to 1 lb.? 



41. What effect does salt have on the appearance of moisture in 



butter? 



42. How may the white crystals sometimes seen on the surface of 



butter be prevented? 



43. How may the working of butter be regulated, and when has 



butter been worked enough? 



44. What is the object of working butter, and what objections 



are there to using a butter bowl? 



45. How should the churn, worker, ladles and all butter-making 



utensils be kept betwen churnings? 



46. What conditions influence the amount of working butter needs 



and how may one know when butter is worked enough? 



47. What is the butter overrun? 



48. What is the difference between butter and the butter fat in 



milk? 



49. Mention some things that will cause a high overrun and a low 



overrun. 



50. What makes the difference between the milk and the cream 



overrun ? 



51. What is the greatest possible overrun when butter containing 



82.5 per cent, fat is made? 



52. If 32 pounds butter are made from 1000 pounds milk testing 



2.8 per cent, fat, what is the overrun? 



