226 Milk and Its Products 
amount of water adhering to them, will vary consid- 
erably, so that the weight of washed and drained but- 
-ter will not bear any definite relation to the amount 
of finished butter, and if the attempt is made to gauge 
the salt by the weight of drained butter, it will be 
found that the degree of saltness will vary considera- 
bly, because when more water is contained in the 
butter much more of the salt will pass out with 
the brine. When a separator is used in creaming, 
the weight of cream will be found to bear a closer 
proportion to the weight of finished butter than 
either the original weight of the whole milk or the 
weight of the washed and drained butter, and the 
more uniform salting will be obtained if the salt 
is added in the ratio of a- certain percentage of 
the weight of the cream. The salt should be added 
so that it can be readily and uniformly incorporated 
with the whole amount of butter. This is con- 
veniently done while the water is being expressed 
from the butter in the worker, and the working 
should continue until the salt has completely dis- 
solved, because the salt has a deepening effect upon 
the color of the butter, and if some undissolved 
portions remain, these, afterwards dissolving in the 
water contained in the butter, will make a strong 
brine at that particular point, and consequently a 
deeper color, and mottled or streaked butter is the 
result. 
The salt should be dry, of uniform grain, and 
‘should readily and completely dissolve to a clear 
solution. Those brands of salt which are made from 
