xu C()nt1':nts 



PAGE 



4. Salt Facilitates the Removal ol' Buttermilk 275 



5. Salt in Relation to Water in Butter 275 



6. Kind and Condition of Salt 277 



7. Gritty Butter 278 



8. Mottled Butter 279 



9. Prevention of Mottles in Butter 284 



10. Curdy Specks in Butter 285 



11. Brine Salting 287 



12. Salt Test 2S8 



A . Principles of the Test 288 



B. Chemical Changes that Take Place 288 



C. Features of Practical Salt Tests 289 



D. To Make a Salt Test 290 



13. Working of Butter, Objects of 291 



14. Moisture Tests of Butter 29,3 



CHAPTER XIX 



Preparing Butter eor Market and Prevention of Mold 294 



1. Styles of Package and Kinds of Wood Used 294 



2. Storing Butter in Creameries 296 



3. Cost of Manufacturing Butter 297 



4. Treatment of Tubs and Boxes 300 



5. Paraffining of Tubs 302 



6. Paraflining Tubs Reduces Loss from Shrinkage 303 



7. Treatment of Parchment Paper 304 



8. Yeasts and Molds in Butter 304 



9. Mold on Butter 306 



A. Conditions Favorable to Growth of Molds 307 



B. Discolorations 307 



C. Propagation of Molds 307 



D. Sources of Mold on Butter 307 



CHAPTJ'-.R XX 



The Composition of Butter and Factors that Influence its Control. , , 309 



I Acts and Rulings as to Composition of Butter 309 



2. Compounds for Increasing Yield of Butter 310 



3. Need for Regulations 311 



4. Control of Moisture in Butter 312 



5. Analyses of Commercial Butter between Thirty and Forty Years Ago. 315 



6. Standards in Different Countries 317 



7. Factors that Aid in Moisture Control 31S 



