Principles and practice of butter-making . waterof butter containing per cent of moisture, when worked 18revolutions at intervals during two hours, was per butter was worked the same number of revolutions atintervals, and was allowed to dissolve only one hour, the amountof pure salt (NaCl) that was dissolved in the water of the buttercontaining per cent moisture was per cent. Thisundoubtedly will vary with different brands of salt.^ Kemiker-Kalender, p. 219. KIND AND CONDITION OF SALT 277 It will thus be seen that the property of water to take upsalt is seemin
Principles and practice of butter-making . waterof butter containing per cent of moisture, when worked 18revolutions at intervals during two hours, was per butter was worked the same number of revolutions atintervals, and was allowed to dissolve only one hour, the amountof pure salt (NaCl) that was dissolved in the water of the buttercontaining per cent moisture was per cent. Thisundoubtedly will vary with different brands of salt.^ Kemiker-Kalender, p. 219. KIND AND CONDITION OF SALT 277 It will thus be seen that the property of water to take upsalt is seemingly lessened when the water is present in a stateof minute division, as it is in butter. In the first instancequoted the butter completely dissolved about per cent of puresalt; and in the second instance it dissolved only about 2 percent during one hour. From the foregoing it is evident that where butter contains ahigh per cent of salt, the salt is not thoroughly dissolved. Kind and Condition of Salt.—Salt for butter should be fine. Fig. 103.—Volumes of the same weight of salt of various brands.(Bui. 74, Wis.) and readily soluble, so that it will be completely dissolved andincorporated when the working of the butter is completed. Butfineness alone does not determine solubility; some salts that donot seem very fine are quite readily soluble, because the crystalsare somewhat flat and flaky and dissolve quite quickly. Again,good dairy salt is clean and white in appearance. When it isdissolved in a cylinder of water there should be no settlings andnothing left floating on the surface of the water. Some salt is chemically impure, one of the impurities beingmagnesium chloride, which, when present to any extent, impartsa bitter flavor to butter. Good butter salt is practically free 278 SALTING AND WORKING OF BUTTER of this impurity. According to analysis of the best daiiy saltused in Denmark, the composition is as follows i^ Per Cent Pure salt (sodium chloride (NaCl)) 97-49 Ma
Size: 2087px × 1198px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookpublisheretcet, bookyear1922
