105 CREAMERY BUTTER MAKING 



film of water, and since the total surface of a pound of 

 small granules is greater than that of a pound of larger 

 ones, the amount of water retained on them is greater. 

 Small granules have therefore the same effect as insuffi- 

 cient drainage, namely, washing out more salt. 



3. Relatively less salt will stick to the churn in large 

 churnings than in small, consequently less will be lost. 



Standard Rate. The average amount of salt used in 

 butter made in the combined churns comes close to one 

 and a half ounces per pound of butter. But the rate de- 

 manded by different commission men may vary from no 

 salt to two and a half ounces per pound of butter. 



With the combined churns great care must be exercised 

 to get the salt evenly distributed from one end of the 

 churn to the other as it can not redistribute itself in the 

 working. 



Brine Salting. This consists in dissolving the salt in 

 water and adding it tO' the butter in the form of a brine. 

 This will usually insure an even distribution with less 

 working since the salt is already dissolved. Where butter 

 containing a high percentage of salt is demanded the 

 method of brine salting is not practical, because it limits 

 the amount that can be incorporated in butter. 



Where there is difficulty in securing an even distribu- 

 tion of the salt without excessive working, an oversatu- 

 rated brine may be used to advantage. Salt added to 

 butter in this form very quickly dissolves and a butter 

 with any degree of salt is possible. 



But it is believed that where butter is drained little and 

 a somewhat higher rate of salt is used, dry salting will 

 never require overworking and will insure greater uni- 

 formity than is possible with brine salting. 



Object of Salting. Salt adds flavor to butter and 



