108 CREAMERY BUTTER MAKING 



soluljle in water and free from impurities. If there is 

 much foreign matter in salt, it will leave a turbid appear- 

 ance and a slight sediment when dissolved in a tumbler 

 of clear water. 



Rate of Salt. The rate at which butter should be 

 salted, other conditions the same, is dependent upon 

 market demands. Some markets like Boston require much 

 salt in butter while some buyers in the New York market 

 require scarcely any. The butter maker must cater to the 

 markets with regard to the amount of salt to use as he 

 does with regard to color. 



The rate of salt used does not necessarily determine 

 the amount contained in butter. For instance it is per- 

 fectly possible under certain conditions to get a higher 

 percentage of salt in butter by salting at the rate of one 

 ounce per pound than is possible under other conditions 

 by salting at the rate of one and a half ounces. This 

 means that under some conditions of salting more salt is 

 lost than under others. 



The amount of salt retained in butter is dependent upon ; 



1. Amount of drainage before salting. 



2. Fineness of butter granules. 



3. Amount of butter in churn. 



1. When the butter is salted before the wash water 

 has had time to drain away, any extra amount of water 

 remaining will wash out an extra amount of salt. It is 

 good practice, however, to use a little extra salt and 

 drain less before adding it as the salt will dissolve better 

 under these conditions. 



2. Small butter granules require more salt than large 

 ones. The reason for this may be stated as follows : The 

 surface of every butter granule is covered with a thin 



