Evening Republican, Volume 17, Number 34, Rensselaer, Jasper County, 8 February 1913 — DAIRY AND CREAMERY [ARTICLE]

DAIRY AND CREAMERY

PACTS IN BUTTER SALTING. Opinions Differ As to Merits of Dry Salting and Brining. Dry salted butter appears to fcoM more water than brlne&butter.bul It is rather that the water Is not so well Incorporated In many cases and its color as a rule has a deeper tint la brining coarse salt can bo used, two pounds to the gallon of water at a temperature of eight to ten degrees below the original churning temperature. The grains are left in this brine forfromteu to thirty. .rota-, utes, thus Insuring a hardening of the granules, which aids In the teatare of the finished butter. A warm brine causes the butter to become water-logged, as it' were, and oversalted, whereas too cold a brine chills ths batter end has a tendency to destroy ths color. Frequently not enough salt is retained to aid toe flavor and preservation. Good grained butter when removed to the worker does not require much manual labor to get rid of the water. If it is allowed to lie piled for a little time it will drain fairly dry and subsequent working will be given with the objeet of consolidating the grains to form firm flawless bricks. Too much working at this stage does not get rid of much water, but merely bruises the butter, spoiling the grain and making it grdksy and smeary throughout. The great’ power churns in the modern cregmerles are provided with inside workers so that when the batter comes out, it is ready for toe printers.—Field and Farm. ~