258 THE BOOK OF BUTTER 



232. Testing. — The following are steps in testing 

 butter for salt : ^ 



1. Prepare the sample as directed under " testing 

 butter," par. 228, if no moisture test has been made. 



2. Weigh 10 grams of butter from the prepared sample 

 or use that remaining after driving off the moisture. This 

 latter sample must have weighed 10 grams if the following 

 directions are followed. 



3. Obtain water at 100° to 140° F. in a 300 c.c. measure. 

 The purpose of the addition of water is to secure all the 

 salt of the butter in solution. From the standpoint of 

 Troy's method "and of quick reading, it is essential to em- 

 ploy exactly 300 c.c. of water. 



4. Remove the butter from the weighing or moisture 

 cup to the container, in which the butter and water may 

 be thoroughly mixed. A 500 c.c. glass bottle with a 

 ground glass stopper is very satisfactory for this purpose. 

 A rubber policeman is convenient in removing the butter 

 from the cup. 



5. Pour a portion of the warm water secured in step 

 3 into the weighing cup in order to melt some of the 

 fat remaining from step 4. Put this into the container 

 with the butter, and continue pouring the warm water 

 into the cup and flushing out the butter until all is 

 loosened from the sides and bottom of the cup. Usually 

 the rubber policeman is most convenient at this stage of 

 the process, for friction is necessary to loosen some of 

 the fat. 



6. After the 10 grams of butter, or that remaining from 

 a 10-gram moisture sample, and the 300 c.c. of water are 

 in the container, the contents must be thoroughly shaken 



1 Troy, H. C, Method developed and used by Troy in the 

 testing laboratories at Cornell University. 



