COMPOSITION OF BUTTER, 283 
content is to have 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 undissolved condition. Such 
butter is called gritty, and is ob- 
jected to by most consumers. 
Salt acts as a preservative and 
adds flavor to the butter, provided 
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- 
edly due to the leaky 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. When kept unsalted, butter usually 
becomes cheesy in flavor in a short time, while salted butter 
assumes entirely different characteristics. 
Water.—The moisture-content of butter may vary 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 will, 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-crusher. 
