258 MARKET DAIRYING 
materially increases its keeping quality. Very high salt- 
ing, however, has a tendency to detract from the fine 
delicate aroma of butter while at the same time it tends 
to cover up slight defects in the flavor. Asa rule a butter 
maker will find it to his advantage to be able to salt his 
butter rather high. 
Salt an Absorbent. Salt very readily absorbs odors 
and must therefore be kept in clean, dry places where the 
air is pure. Too frequently it is stored in musty, damp 
store rooms where it will not only lump, but become 
impregnated with bad odors which seriously impair the 
quality of the butter. 
WORKING BUTTER. 
The chief object in working butter is to evenly incor- 
porate the salt. Working also assists in expelling 
moisture. 
After the wash water has sufficiently drained away, the 
salt is carefully distributed over the butter and the churn 
revolved a few times with the rollers stationary. This 
will aid in mixing the salt and butter. The rollers are 
then set in gear and the butter worked until the salt has 
been evenly distributed. To work butter twice reduces 
the water content, but is a safeguard against mottles. 
How Much to Work. Butter is worked enough when 
the salt has been evenly distributed. Just when this point 
has been reached can not always be told from the appear- 
ance of the butter immediately after working. But after 
four or six hours standing the appearance of white 
streaks or mottles indicates that the butter has not been 
sufficiently worked. The rule to follow is to work the 
butter just enough to prevent the appearance of mottles 
