278 SALTING AND WORKING OF BUTTER 



uf this impurity. According to cinalysis of tiie best daiiy salt 

 used in ncnmark, the composition is as follows:' 



Per Cent 



Pure salt (sodium chloride (NaClj) 97 49 



Magnesium chloride (MgCl^) i8 



Gypsum (calcium sulphate ('CaS04)) 05 



Sodium sulphate 21 



Water 2 . 07 



100.00 

 The purest American dairy salt has the following composition :'^ 



Per Cent 



Pure salt 99 . i8 



Magnesium chloride 



Gypsum 



Calcium chloride ('CaCl2) 



Insoluble matter 



Moisture 



05 

 54 

 19 

 03 

 01 



Good, moisture-free salt will contain 99 per cent or over of 

 sodium chloride (NaCl). Any substance oth;r than this is an 

 impurity to the extent to which it occurs. 



Salt readily absorbs odors and moisture. Hence it should 

 be kept in a clean dry place. 



Gritty Butter. — " Gritty butter " is a familiar phrase used 

 by expert butter-scorers to indicate that part of the salt is 

 present in an undissolved condition. To most consumers this 

 condition of the salt in butter is objectionable, ^^'hen properly 

 incorporated, salt should be present in the form of a solution 

 in the butter. The gritty condition of the salt in butter ma}- be 

 due to (i) poor condition of the salt before it is added to the 

 butter; (2) adding so much salt that it cannot be dissoh'ed by 

 the water in the butter. Idie maximum amount of salt that 



' lioggilil, Maolkcribruget, Denmark. 

 -■ Bill. No, 74, Wis., Ij\ F. W. Woll. 



