158 MODERN METHODS OF TESTING MILK 



encc of the casein lactate of buttermilk. Removal of 

 buttermilk from th'e butter-granules prevents mottling. 

 (Bulletin No. 263, N. Y. Agr. Exp. Sta. 1905). 



(6) JVhifc-spcckcd color in butter appears in white 

 specks of varying size, but usually small. They are 

 due to particles of coagulated casein lactate produced 

 in cream by over-ripening, and also to dried cream 

 particles, caused by lack of stirring during the process 

 of ripening. 



Salt. — The amount of salt in butter varies with dif- 

 ferent markets ; but, whatever the amount used, it 

 should be completely dissolved and evenly distributed 

 through the mass of butter. 



Testing butter for salt. — The quality of butter as 

 afifected by salt is examined by tasting, sight and feel- 

 ing. Undissolved particles of salt, when they can not 

 be felt on the tongue or seen, can be detected by rub- 

 bing some of the butter between the fingers. 



Terms describing salt. — The terms used in de- 

 scribing the quality of butter in relation to salt are the 

 following: (i) Perfect, (2) too salty, (3) flat, (4) 

 gritty, (5) uneven. 



(i) Perfect quality in respect to salt in butter is 

 shown as follows : The salt must be in the proportion 

 demanded by the market ; it must be entirely dissolved 

 and evenly distributed. 



(2) Too salfy butter contains more salt than the 

 market demands. 



(3) Flat butter is lacking in salt for the market re- 

 quirements. 



(4) Gritty butter contains undissolved salt. 



