102 



DAIRY LABORATORY GUIDE 



EXERCISE 11 



THE DISTRIBUTION OF SALT IN BUTTER 



Object: To determine the effects of uneven distribution 

 of salt upon the color, grade, and the keeping quality of butter. 



Apparatus: Cream, and churning outfit. 



Steps: 1. Ripen a quantity of cream to the proper 

 degree of acidity, weigh out a definite amount, and temper it 

 to 54F. 



2. Complete the churning as usual; then divide the 

 butter into two lots. 



3. Remove lot No. 1 to the worker; then apply the salt 

 and work it in evenly. 



4. Remove lot No. 2 to the worker; then sprinkle the salt 

 unevenly and do not work it in thoroughly. 



5. Test each lot of butter for moisture and salt; then 

 store it. Examine the butter at intervals to note the score. 



Data: 



