Dairy Salt. 



was 22, 741, and the average price received for the butter was 

 a little over od. per pound, whilst the price paid for-^he milk 

 was about 3d. per gallon. The number of cheese factories in 

 operation in the province was 1,187, or aT1 increase of 26, and 

 the production of cheese amounted to 1,143,901 cwts., or 

 82,553 cwts. less than in 1897 '> the total is, however, above 

 that of any year prior to 1897. The number of farmers 

 supplying milk to the factories was 65,121, the price paid for 

 the milk being slightly higher than that paid in the case of 

 the creameries. 



Among the characteristics of a good dairy salt, according to 

 a bulletin issued by the Wisconsin Ex- 

 erts tfees and P eriment Station, are a pure white 

 colour, neutral reaction and uniform 

 grain. There should be no offensive odour, and the salt 

 should be practically free from bitter-tasting palts, such as 

 magnesium chloride, and from mechanical impurities. For 

 butter-making the grain should be medium in size, and pre- 

 ferably in the form of a thin flake. The use of salt in butter- 

 making" is considered as serving three distinct purposes. In 

 the first place, it aids in the process of working which has for 

 its object the removal of buttermilk. When salt is added to 

 the butter the small globules of buttermilk tend to collect 

 into larger drops, which are more readily worked out. The 

 liquid thus removed from the butter differs from buttermilk 

 in having, in addition to a considerable portion of the salt, no 

 fat and only a small content of protein as compared with that 

 of milk sugar. The value of salt as a preservative is another 

 important reason for its use. The improvement of flavour is 

 the third, and probably the most important, purpose fulfilled 

 by salt. In cheese-making, as in butter-making, salt plays 

 an important part. It tends to lessen the water content of 

 cheese, and in so doing exerts an influence upon the ripening 

 process. It is also equally useful in giving the cheese a 

 pleasant flavour. ( U.S. Department of Agriculture Farmers 

 Bulletin, No. 107.) 



