154 



Milk and Its Products 



fluous, and, because of the danger of injuring the 

 grain of the butter, is objectionable. The grain 

 of the butter is least affected bj' working when this 

 is done by pressure and at a temperature of from 

 45° to ')'j° F. The amount of water that remains 



Fig. 20. "Mason" table butter-worker, 



in the butter depends, as before stated, upon the 

 temperature and fineness of the granules. The finer 

 and colder the butter, the more water will it retain. 

 Salting. — Salt is added to butter solely for the 

 sake of the flavor which it imparts. While salt has 

 undoubted antiseptic properties, these play very little 

 part in the preservation of butter, and need not be 

 taken into consideration. The amount of salt, then, 

 that should be added to butter depends entirely 



