178 MANAGEMENT OF DAIRY PLANTS 



Answer: 



16 - 



a = = .8 ounce. 



100 — 16 



1 



4 



The amount of salt to add for every hundred pounds of fat 

 may be quite accurately determined in accordance with the 

 following simple formula, if the fat content of the finished but- 

 ter is reasonable constant. 



Per cent salt desired in butter X — : — -. 



Per cent fat m butter 



Example: 



How much salt should be added per hundred pounds of 

 butter fat to obtain 4 per cent in the finished product when the 

 fat content of the finished butter is 80 per cent? 



Answer: 



4 X — — = 5 pounds of salt. 

 80 



It is essential that the butter maker tests each churning for 

 salt in order to gain control over the salt content of the butter. 

 Many operators have not become familiar with the operation of 

 the salt test. For that reason, the following system of testing 

 for salt is outlined.' 



4. The Salt Test. — For determining the salt content in 

 butter the following reagents and glassware will be required: 



A silver nitrate solution 



A potassium chromate solution or indicator 



One 500 c. c. flask 



One 250 c. c. graduate 



One 50 c. c. burette 



One 25 c. c. pipette 



One 2 ounce drop bottle for indicator 



Two beakers or cups 

 A. The Silver Nitrate Solution. — The silver nitrate solu- 

 tion if held for any great length of time will gradually undergo 



< This system is a modification of the official method of testing for salt in butter. 



