176 MANAGEMENT OF DAIRY PLANTS 



Example: What should be charged for unsalted butter when 

 butter containing 3 per cent of salt is sold for 30 cents per 

 pound? 



Answer: 



y = 30 X = 30-93 cents per pound. 



100 — 3 



If allowance is made for cost of salt in the salted butter and 

 the additional shrinkage in moisture of the same butter, then 

 the difference between the value of salted and unsalted butter 

 will be sUghtly decreased. 



3. Salt Control. — The loss of salt during the working proc- 

 ess is a factor which is usually given but very little attention. 

 The butter when worked should be of such a consistency that 

 it will most readily retain the salt. By the careful butter maker 

 the loss of salt may be reduced to less than 5 per cent. How- 

 ever, most operators will lose more. If one ounce of salt were 

 added to each pound of unsalted butter and if all this salt were 

 retained, then 100 pounds of unsalted butter would produce 

 106.25 pounds of salted butter. The salt content of this butter 



figured in per cent would be equal to -^-^ — '■ = 5.88 per cent. 



106.25 



It is most convenient in practical work to use the amount of 

 butter fat in the churn as a basis for the amount of salt to add. 

 The per cent of salt which should thus be obtained in the 

 finished butter if no salt were lost during the process of working 

 is determined as follows: 



Let y represent the per cent of salt the finished butter 

 should contain. 



a represent the a,mount of salt in ounces added to each 

 pound of butter fat. 



m represent the per cent moisture, casein, and ash contained 

 in the finished butter. This figure is • reasonably well known 

 by the butter maker. 



f represent the per cent of fat contained in the finished 

 butter. 



