FARM DAIRYING 



413 



FIG. 74. Lever butter- worker. 



Working the butter (Keithley) (see Figs. 74, 75, 76) 



After the addition of the salt, the butter should be worked. 

 The purposes of working are : (1) to distribute the salt ; (2) to 

 produce a compact, firm, 

 close-textured body; (3) to 

 expel moisture and butter- 

 milk. 



The amount of working 

 necessary to distribute the 

 salt depends on the granu- 

 lar condition of the butter 

 and salt. If the butter is 

 in lumps or is very firm, 

 more working is required 

 than if butter is in small 

 granules. If the salt is not 



well pulverized and fine grained, it is hard to dissolve and 

 distribute. It dissolves and is distributed more easily in a 



fairly soft butter than in a 

 very firm, hard butter. 



The desired body is also 

 dependent on the granular 

 condition and firmness of the 

 butter. When the granules 

 are small and very firm work- 

 ing requires more effort. 

 When they are too soft the 

 butter requires less work- 

 ing, but is very likely to be 

 lacking in texture, i.e. with- 

 out a granular appearance when the broken surface is ex- 

 amined. 



Three points should be observed in determining whether 



FIG. 75. 



Original Waters' butter- 

 worker. 



