Archive image from page 298 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp01stew Year: 1888 BUTTER. 293 perceived. This unevenness injures the quality, and causes the butter to deteriorate very rapidly, because a large portion of it is not affected by the suit, which re- mains undissolved, and cannot exercise its desired anti- septic action. Moreover, the salt is impure, as is shown by the arrow-head crystals, which are evidently sulphate of liiiie, a common impurity in a poor quality of salt, which gives a bitter taste to the
Archive image from page 298 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp01stew Year: 1888 BUTTER. 293 perceived. This unevenness injures the quality, and causes the butter to deteriorate very rapidly, because a large portion of it is not affected by the suit, which re- mains undissolved, and cannot exercise its desired anti- septic action. Moreover, the salt is impure, as is shown by the arrow-head crystals, which are evidently sulphate of liiiie, a common impurity in a poor quality of salt, which gives a bitter taste to the butter, and causes white spots to appear in it. The bitterness is probably caused by the formation of sulphate of soda (Glauber's Fig. 54.—BUTTER NOT PKOPERLT SALTED, ' salt), and the white spots by chloride of calcium, both being produced by the reaction of the dissolved sulphate of lime, and the chloride of sodium (salt), in the butter. The white spots with a dark center are no doubt caused by the action of this chloride of calcium upon the butter; an evidence of this may be found by testing a little of the same with a small fragment of this substance. When the butter is freed from excess of moisture by this action of pressure above described (and this method is important to be observed), it is ready for packing and should be packed at once. Every minute's exposure to
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