Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1906-08-23

sumner. Usually about one ounce OF
salt for each pound of butter VIII be
necessary. II the ordinary barrel cnurn
is used the salt may be added in the
churn. By giving the churn a few 70
volutions the salt will be quite thoroly
incorporated with the butter. 1t should
stand in tnis condition few minutes
until the salt becomes more or less
dissolved, before the working OF the
butter Is begun.
For working the butter some form
of table worker Is best to use. The
butter bowl and paddle never give
as good results because the butter
will almoct invariably be greasy, owing
to the sliding cotton of the paddle
| over the butter. The table workers
commonly used are of two kinds
one having stationary bed and a
roller, either corrugated or smooth,
arranged so that it can be passed
back and forth over the surface of the
butter; the other having a movable
bed, revolving on center, usually
under two corrugated rollers. Both of
these forms will do good work IL the
the operator understands their use.
If the salt and butter have been
mixed in the churn, the butter can be
placed on the working table and the
working begun at once. After the
| butter mas been pressed out with the
| roller it should be divided in the CEN
ter, one part being laid over on the
other and the rollers passed over
| again. The process should be repeated
| until the butter assumes what is
| termed a waxy condition. If the work.
ing is continued for too long a time
the butter will become salvy, having
| the appearance of lard, nd will lose
its granuler structure, becoming weak
bodied. The firmness of the butter
must be taken into account in detrmin-
| ing how long it should be worked.
Usually the frmer the butter the more
working It'll will stand, and the more
time time it will need to Thoroughly
incorporate the salt and bring out
the waxy condition.
During the process of working, the
| butter shound be tesed frequently to
| determine its saltiness, and if by mis-.
| take too much salt has been added, it
can readily be removed from the but
| ter by pouring a little cold water over
| it as the working. continues. The water
washes out the excess salt. If the but
ter should contain too little sadt, more
can readily added during the process
of working. 1t is the best practice to
about half finish the working and then
let the butter stand for about 20 min
utes or half an hour before complet.
ing. This gives the salt an additional
| chance to dissolve, and there is less
! liability of notifies in the finished pro.
duct. If after standing a few hours the
butter Is found to show a notified
| appearance, las can be overcome By
! putting 1t on the worker and giving
it an additional working. The notified
| appearance indicates that some step
in the working of the butter his not
been thoroughly done. 1t is due to an
uneven distribution of the salt, and
| possibly to the presence OF casein that
has not been washed from the butter.
| the action of the salt on the casein
forming lighter spots on the butter.
The best remedy for notifies is to wash
granular form, before the salt is added,
and then to work it until it has reach.
ed the waxy condition alluded to.
If the dairyman is using the combine
churn and worker, the principles of
working remain practically the same.
The butter must be watched to know
| just when it has beenworked enough
and to determine it's condition in re-
| gard to the salt it contains If butter
is worked in the presence of water, it
has tendency to take up water and
increase the bulk of the butter made
On the other hand, If the water IS
allowed to drain thoroughly from the
butter as it is being worked, the ten
dency is to have drier, firfer-bodied
butter. The water content will vary
from 6 or percent up to as high as
IA or Is per cent, depending upon the
method the operator uses in working
and on the temperature of the butter
when it Is churned and worked. If
butter is churned so warm that it be
comes very soft, the granules contain
larger quantities Of water, and in this
soft condition 1t cannot be worked so
much as firmer butter. The presence
of this moisture, together with the
smaller amount of working, results
in retaining the moisture in large
drops, and the butter will have a we.
or sloppy appearance. FIrf butter
worked in the presence of water win
take up the water in minute drops.
giving the butter drier appearance.
These steps in working butter like
other operations, demand the exercise
of judgement in the person doing the
work, and one must experiment with
conditions which surround him and
find just what method is best to Dur.
sue. Butter will stand considerable
working IL the rollers are used that do
rot slide over the surface, making II
smeary. The worker, paddles and
prints that come in contact with the
butter need special preparation before