COMPOSITION OF BUTTER. 



283 



content is to ha^'e reasonable control of the water- content of 

 the butter. If there is no more than 16'^, of water present in 

 the butter, it is desirable to have as much salt in as the water 

 will dissolve within the time usually allotted for that purpose. 

 This much salt suits most of the 

 American butter markets. The 

 authors have analyzed commercial 

 butter containing more than 8% salt. 

 The major portion of this was present 

 in an undissoh'ed condition. Such 

 butter is called gritty, and is ob- 

 jected to by most consumers. 



Salt acts as a preservati\'e and 

 adds flaA'or to the butter, pro\aded 

 it is in good condition. It is said 

 that the addition of salt has some 

 effects upon the body of the butter. 

 Richmond asserts that salty butter 

 loses more water on standing than 

 unsalted butter. This is undoubt- 

 edlj' due to the leakj^ condition which is brought about when 

 salt is added to butter -while in a granular condition. Salt 

 attracts moisture. Unsalted butter would not be exposed to 

 this influence of the salt, ^^'hen kept unsalted, butter usually 

 becomes chees}^ in flavor in a short time, while salted butter 

 assumes entirel}^ different characteristics. 



Water. — The moisture-content of butter may ^-ary between 

 6% and 16%. Frequently butter is found that contains more 

 than 16%, but this amount is in violation of the law. Butter 

 may contain as much as 18% of water, if properly incorporated, 

 without affecting its apparent commercial quality. 'Water is 

 present in a greater proportion than any other non-fat con- 

 stituent. Its variation is also greater than that of any other 

 constituent. The fat \\ill, of course, vary with the water. 

 The more water there is present in the butter, the less fat there 

 will be, and the less water, the more fat. As butter is bought 



Fig. 170. — Ice-cmsher. 



