SALTING AND WORKING OF BUTTER. 261 



only one hour, the amount of pure salt (NaCl) that was dissolved 

 in the water of the butter containing 11.58% moisture was 

 14.09%. This undoubtedly will vary with different brands 

 of salt. 



It will thus be seen that the property of water to take up 

 salt is seemingly lessened when the water is present in a state 

 of minute division, as it is in butter. In the first instance 

 quoted the butter completely dissolved about 2.7% of pure 



Fig. 155. — Volumes of the same weight of salt of various brands. 

 (Bui. 74, Wis.) 



salt; and in the second instance it dissolved only about 2% 

 during one hour. 



Condition of Salt when Added. — The condition of salt when 

 added is a very important question to consider in order to get 

 enough salt properly incorporated. The amount of influence 

 which the quality of the salt has upon flavor has recently been 

 a subject of attractive interest, for many of our best butter- 

 judges have made the charge that certain undesirable flavors 

 in butter can be traced to the use of a poor quahty of salt. 

 This assumed effect upon the quality of the butter can only 

 be remedied by stopping the use of impure salt. The chief 

 undesirable and impure constituent present in salt is magna- 



