l8o MANAGEMENT OF DAIRY PLANTS 



time. The graduate is finally filled with cold distilled water to 

 the 250 c. c. mark, the butter fat to be above the mark; it is 

 closed with a cork stopper and shaken gently a couple of times 

 to insure that the contents of the graduate are thoroughly mixed. 



From the brine solution thus prepared 25 c. c. are taken 

 with the pipette. The solution should be of nearly room tem- 

 perature, yet for all practical purposes from 10 to 20 degrees of 

 variation will not affect the results. The sample taken with the 

 pipette is transferred to a beaker. Six drops of the potassium 

 chromate indicator are added and from the burette is added 

 silver nitrate solution until the color changes to a reddish or 

 brownish tint. The reading is taken from the burette of the 

 number of c. c. of silver nitrate required. 



The silver nitrate solution has been prepared to such a 

 strength that it will require 5 c. c. of it for each per cent of salt. 

 Therefore if it required 15 c. c. of the solution to produce the 

 brownish color, the butter contains 3 per cent of salt. 



No. c. c. of silver nitrate solution required . ,^ 

 = per cent of salt 



in butter. 



Curd Content of Butter. — The curd of the butter, however 

 important to the butter maker in the production of high flavor, 

 is not considered by the manager to be a factor of great impor- 

 tance in butter overrun. The curd content of the butter cannot 

 be changed to any great extent without injuring the quality of 

 the butter. A butter of a high curd content will usually pos- 

 sess poor keeping qualities. 



