276 



.sAi;riX(; and working uf bui'iicr 



different temperatures varies somewhat according to different 

 investigators. According to Gerlach ' water will dissolve 

 35.94 per cent salt at 58° F. This is approximately the tem- 

 perature at which salt is worked into butter. Theoretically, 

 butter containing 15 per cent of water should be able to properly 

 dissolve 5.4 per cent of salt. Butter containing 13 per cent of 

 water should be able to properly dissolve 4.68 per cent of salt, 

 and butter containing 10 per cent of water should be able to dis- 

 solve properly 3.6 per cent of salt, etc. According to experiments 



Fig. 102. — Action of salt solutions of different strcnRtli on the protcids of butter- 

 milk. (Bui. 263, Gen., N. Y.) 



conducted at the Iowa J'lxi^eriment Staticm tlic maximum j)er 

 cent of pure salt (NaCI) that could be properly dissoh'ed in water 

 of butter containing 16.92 per cent of moisture, when worked 18 

 revolutions at intervals during two hours, was 16.57 per cent. 

 When butter was worked the same number of revolutions at 

 intervals, and was allowed to dissolve only one hour, the amount 

 of pure salt (NaCI) that was dissolved in the water of the butter 

 containing 11.58 per cent moisture was 14.00 per cent. This 

 undoubtedly will vary with different brands of salt. 



' Kcmiker-Kalender, p. 219. 



