266 BUTTER-MAKING. 



Working of Butter. 



Objects. — The objects of working butter are: 



(1) To distributs the salt and brine evenly in the butter. 

 The number of revolutions in the churn necessary to accom- 

 plish this will vary somewhat according to the conditions of 

 the butter, and according to the kind of butter-workers em- 

 ployed. If the butter is of medium firmness, about 12 revolu- 

 tions in the Victor Combined Churn will usually distribute the 

 salt properly, providing the working is well distributed over the 

 working period. It used to be, and is still, the practice in 

 creameries to add the salt while the butter is in a hard granular 

 condition, antl then rotate the churn several times in slo\\- gear 

 without putting the workers in gear. This is done in order 

 to mix the salt thoroughly without working. Then it is allowed 

 to stand for five or ten minutes, then worked about four revolu- 

 tions and allowed to stand a little while again, then the working 

 is completed Ijy allowing the churn to revolve four or five times 

 more, or a-; many as is deemed necessary to bring the butter into 

 proper condition. 



It lias, liowever, been demonstrated that it is not advisable 

 to adil the salt wliile the butter is in tins hard granular form. 

 The butter should be united into larger irregular granules before 

 the salt is added. If the salt is added to the butter in a more 

 or less gatliered condition, then the M'orkers should be put in 

 gear at once, for otherwise the salt will be scattered on the 

 inside of the churn. Butter can be worked three or four revolu- 

 tions and then allowed to stand until the salt is almost dissolved, 

 at which time the working can be completed by revolving 

 the churn four or five revolutions more. Some prefer to work 

 a little more than ten revolutions in order to be sure that the 

 salt has been evenly distributed. 



If the Disbrow churn is being used, it is necessary to work 

 the butter a greater number of revolutions than that recom- 

 mended when the Victor churn is used. In the Mctor churn 



