110 CREAMERY BUTTER MAKING 



materially increases its keeping quality. Very high salt- 

 ing, however, has a tendency to detract from the fine 

 delicate aroma of butter while at the same time it tends 

 to cover up slight defects in the flavor. As a rule a butter 

 maker will find it to his advantage to be able to salt his 

 butter rather high. 



Salt an Absorbent. Salt very readily absorbs odors 

 and must therefore be kept in clean, dry places where the 

 air is pure. Too frequently it is stored in musty, damp 

 store rooms where it will not only lump, but become 

 impregnated with bad odors which seriously impair the 

 quality of the butter. 



WORKING BUTTER. 



The chief object in working butter is to evenly incor- 

 porate the salt. To accomplish this end with the least 

 amount of working it is necessary to work butter twice. 



After the wash water has sufficiently drained away, the 

 salt is carefully distributed over the butter and the churn 

 revolved a few times with the rollers stationary. This 

 will aid in mixing the salt and butter. The rollers are 

 now set in gear and the butter worked about two minutes 

 to fairly incorporate the salt. After this it is allowed to 

 stand not less than half an hour to allow the salt to dis- 

 solve when the working may be finished. 



How Much to Work. Butter is worked enough when 

 the salt has been evenly distributed. Just when this point 

 has been reached can not always be told from the appear- 

 ance of the butter immediately after working. But after 

 four or six hours standing the appearance of white 

 streaks or mottles indicates that the butter has not been 

 sufficiently worked. The rule to follow is to work the 

 butter just enough to prevent the appearance of mottles 



