FROM CHURN TO PACKAGE 141 



twenty minutes to permit the salt to dissolve ; but, 

 where many churnings are made, the time is too short for 

 delays of this sort. The salt should dissolve almost 

 immediately after being put in the butter. If it does not 

 soon pass into solution, it may be treated by partially 

 dissolving, as suggested above. 



The quantity of salt to put into butter will depend on 

 the market. The average is one to one and one-half 

 ounces to a pound of milk-fat. 



11. The purpose of working butter is mainly to dis- 

 tribute the salt, and secondarily to compact the butter. 

 When working by hand, do not give the ladles a sliding 

 motion over the butter, as this will make it greasy. The 

 working process may be in a bowl, in the churn, or 

 on a worker. Work until the butter is compact and shows 

 only a few holes. If the butter has not been worked 

 sufficiently, mottles may be found in it after it has been 

 in cold storage for a day, and the moisture and salt will 

 not be evenly distributed. 



The temperature of the butter, as controlled by the 

 churning temperature, the temperature of the wash-water, 

 and that of the room, should be such that the body of the 

 product will be waxy. If the butter is too low in tem- 

 perature, it will be hard, and the working process will cause 

 it to be tallowy. On the other hand, if the temperature 

 is too high, the butter will become greasy when it is 

 worked. 



12. As soon as it is worked, the butter is ready to be 

 placed in packages to suit the market. The packages 

 should be clean and cool, and the butter should be packed 

 firmly. If paper or wooden packages are used, particular 

 precaution must be taken against mold. When the butter 

 is marketed in wholesale packages, such as tubs or boxes. 



