MILK AND ITS PRODUCTS 



189 



as white specks in the butter. If butter color is used, it 

 should be added to the cream in the churn. The churn 

 should be stopped when the butter granules are about the 

 size of kernels of corn, or a little smaller in thin cream. 



The buttermilk is drained off through a strainer. The 

 but er is next washed to remove the remainder of the but- 

 ten dlk, by adding about as much water as there was 



FIG. 59. Butter in proper condition to stop churning. 



buttermilk. This should be at a temperature of 50 to 

 56 F. 



178. Salting and Working. After washing, the butter is 

 placed on the worker and the salt distributed over it. 

 The worker and the ladles used are previously put to soak in 

 hot water, then thoroughly cooled in cold water before using, 

 to prevent the butter from sticking to them. The amount of 

 salt may vary some with the market, but usually one ounce 

 per pound of butter is the amount preferred. The butter 



