BRINE SALTING BUTTER.

King Country Chronicle, Volume VI, Issue 435, 31 January 1912, Page 6

BRINE SALTING BUTTER.

In the production of the best quality butter it is undoubtedly preferable to salt by means of brine rather than by dry salting. Brine salts the butter more uniformly, has a greater hardening effect in hot weather, and. owing to the reduction in temperature when the salt dissolves, has a greater cooling effect. To prepare a suitable brine, one or two pounds of salt are usually dissolved in each gallon of water, the amount of brine used being sufficient to float the grains well in the churn. Salting is a weak spot in many buttermakers' methods, for where this preservative is not used properly the butter is inclined to be mottled or streaky. When removed from the churn to the worker, it should be of an even and friable nature, which ensures the moisture being readily pressed from it. Great care must be paid to the working of the butter so as to avoid a soft or greasy texture. Often, butter makers in working their produce, press the moisture into the butter instead of out of it, and, of course, defeat the very object at which they are aiming.