CHAPTER XVII. 
SALTING AND WORKING OF BUTTER. 
Objects of Salting.—The chief objects of salting are: (1) 
to impart a desirable flavor; (2) to increase the keeping quality 
of butter; and (3) to facilitate the removal of buttermilk. 
Amount of Salt to Use to Produce Proper Flavor.—The proper 
amount of salt to use in order to impart a desirable flavor 
depends chiefly upon the market. Some consumers prefer a 
medium high salt-content in butter; others, again, like butter 
which contains very little salt. The English market demands 
rather light-salted butter. In fact, this is the case with prac- 
tically all European markets. American markets, as a rule, 
demand comparatively high-salted butter, as much as will 
properly dissolve in the butter. Parisian markets and some 
markets in southern Germany require no salt in it at all. The 
salt-content of butter may vary between nothing and 4%. 
Butter containing as much as 4% salt is, as a rule, too highly 
salted. When it contains this much salt, part of the salt is 
usually present in an undissolved condition. Those who like 
good butter prefer butter that contains the salt thoroughly 
dissolved and well distributed. 
The amount of salt to be added should be based upon the 
least variable factor. Some creamerymen measure the amount 
of salt according to the amount of cream in the churn. While 
the box-churn and Mason butter-worker were being used, many 
makers preferred to weigh the butter as it was transferred from 
the churn to the worker. The method mostly in use now, and to 
be recommended, is to base the amount of salt upon the number 
of pounds of fat. The amount of salt to use per pound of fat 
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