. 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. SALTING AND WORKING OF BUTTER. 261 only one hour, the amount of pure salt (NaCl) that was dissolved in the water of the butter containing moisture was This undoubtedly will vary with different brands of salt. It will thus be seen that the property of water to take up salt is seemingly lessened when the water is present in a state of minute division, as it is in butter. In
. 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. SALTING AND WORKING OF BUTTER. 261 only one hour, the amount of pure salt (NaCl) that was dissolved in the water of the butter containing moisture was This undoubtedly will vary with different brands of salt. It will thus be seen that the property of water to take up salt is seemingly lessened when the water is present in a state of minute division, as it is in butter. In the first instance quoted the butter completely dissolved about of pure. Fig. 155.—Volumes of the same weight of salt of various brands. (Bui. 74, Wis.) salt; and in the second instance it dissolved only about 2% during one hour. Condition of Salt when Added.—The condition of salt when added is a very important question to consider in order to get enough salt properly incorporated. The amount of influence which the quality of the salt has upon flavor has recently been a subject of attractive interest, for many of our best butter- judges have made the charge that certain undesirable flavors in butter can be traced to the use of a poor quahty of salt. This assumed effect upon the quality of the butter can only be remedied by stopping the use of impure salt. The chief undesirable and impure constituent present in salt is magna-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original McKay, George Lewis; Larsen, Christian, 1874- , joint author. New York, J. Wiley & sons; [etc. , etc. ]
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1915
