. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. 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 contai
. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. 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 tliis influence of the salt. When kept imsalted, 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.
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