144 CREAMERY BUTTER MAKING 



SALT. 



Undissolved salt may be due to three things: 



1. P(X)r salt. 



2. Too much draining before salting. 



3. Salting the butter at too low a temperature. 



SAMPLE FOR SCORING. 



In judging butter only a small sample is necessary 

 which is secured by inserting a ''trier" into the butter and 

 giving it a whole turn, after which the plug of butter may 

 be removed. 



