124 MARKET DAIRYING 



The amount of salt retained in butter is dependent 

 upon : 



1. Amount of drainage before salting. 



2. Fineness of butter granules. 



3. Amount of butter in churn. 



1. When the butter is salted before the wash water 

 has had time to drain away, any extra amount of water 

 remaining will wash out an extra amount of salt. It is 

 good practice, however, to use a little extra salt and 

 drain less before adding it as the salt will dissolve better 

 under these conditions. 



2. Small butter granules require more salt than large 

 ones. The reason for this may be stated as follows : The 

 surface of every butter granule is covered with a thin 

 film of water, and since the total surface of a pound of 

 small granules is greater than that of. a pound of larger 

 ones, the amount of water retained on them is greater. 

 Small granules have therefore the same effect as insuffi- 

 cient drainage, namely, washing out more salt. 



3. Relatively less salt will stick to the churn in large 

 churnings than in small, consequently less will be lost. 



Standard Rate. The average amount of salt used in 

 butter is one ounce per pound. 



WORKING BUTTER. 



Object. The chief object in working butter is to' evenly 

 incorporate the salt. It also assists in expelling any sur- 

 plus moisture. 



How to Work Butter. Where only a small amount 

 of butter is made, the butter may be worked with a ladle 

 in the churn. For larger amounts it is desirable, however, 

 to have a separate worker like that shown in Fig. 50. 



