260 BUTTER-MAKING. 
can be properly incorporated in butter depends upon the amount 
of moisture present. 
The amount of salt which water will hold in solution at 
different temperatures varies somewhat according to differ- 
ent investigators. According to Gerlach * water will dissolve 
35.94% salt at 58° F. This is approximately the temperature 
at which salt is worked into butter. Theoretically, butter 
containing 15% of water should be able to properly dissolve 
5.4% of salt. Butter containing 13% of water should be able 
Fie. 154.—Action of salt solutions of different strength on the proteids of 
buttermilk. (Bul. 263, Gen., N. Y.) 
to properly dissolve 4.68% of salt, and butter containing 10% 
of water should be able to dissolve properly 3.6% of salt, etc. 
According to experiments conducted at the Iowa Experiment 
Station the maximum per cent of pure salt (NaCl) that could 
be properly dissolved in water of butter containing 16.92% 
of moisture, when worked 18 revolutions at intervals during 
two hours, was 16.57%. When butter was worked the same 
number of revolutions at intervals, and was allowed to dissolve 
* Kemiker-Kalender, p. 219. 
