148 Milk and Its Products 
fluous, and, because of the danger of injuring the 
grain of the butter, is objectionable. The grain 
of the butter is least affected by working when this 
is done hy pressure and at a temperature of from 
45° to 55° F. The amount of water that remains 
Fig. 20. “‘ Mason”’ table butter-worker. 
in the butter depends, as )efore stated, upon the 
temperature and fineness of the granules. The finer 
and colder the butter, the more water will it retain. 
Salting. — Salt is added to butter solely for the 
sake of the flavor which it imparts. While salt has 
undoubted antiseptic properties, these play very little 
part in the preservation of butter, and need not be 
taken into consideration. The amount of salt, then, 
that should be added to butter depends entirely 
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