244 ILLINOIS DAIRYMEN'S ASSOCIATION. 



churn with about as much cold water as there was butter milk or 

 a little more, the buttermilk may be very thoroughly removed. 



The washing removes the casein, curd, of the butter milk. 

 The casein which may be left in the butter, spoils very quickly, 

 hence it is desirable to have as little of it in the butter as possible. 



A second washing may be required. Excessive washing 

 should be avoided as it may injure the flavor of the butter. The 

 temperature of the wash water should be a little, three or four de- 

 grees, below the churning temperature. If wash water is very 

 cold, the outside of the butter granules are hardened while the 

 inside remains soft, so that when salt is added it will not be 

 evenly mixed through the hard and soft butter by the working. 

 This uneven distribution of salt will cause mottled or streaked 

 color in the finished butter. 



Salting. — Only the best grades of dairy salt should be used 

 for butter. It may be added as a brine after washing the butter. 

 This method wastes a good deal of salt and is only desirable where 

 a very mildly salted butter is wanted. 



The salt may be sprinkled on the butter while it is yet in the 

 churn, then revolve the churn a few times till the butter is par- 

 tially gathered, and allow it to stand if convenient, for an hour or 

 two, so the salt may become thoroughly dissolved, and finish 

 working either by revolving in the churn or taking it out. 



The butter may be removed from the churn while in the 

 granular form ; spread on the worker, and the salt sprinkled over 

 it. Work a little to incorporate the salt and possibly allow it to 

 stand a little while till the salt dissolves; then finish the working. 



The amount of s^lt used must be determined by the demands 

 of the market. For the general market one ounce of salt for each 

 pound of unworked butter is about right. The main thing is to 

 learn what the market wants and then adopt a method which will 

 give uniform results. If it is not convenient to weigh butter and 

 salt, use a small measure of salt for a certain number of gallons 

 of cream. For hand separator cream this method will give quite 

 uniform results. 



Working. — The butter is worked to expel the surplus mois- 

 ture, to incorporate the salt and to give the butter a compact body. 



