DAIRY FARMING DAIRYING. 1115 



The effect of overchurning in wash water wa8 studied in 16 experiments. Samples 

 were taken at different stages of churning, as in the previous series. Conditions, 

 such as the temperature of the cream and wash water and the fat content of the 

 cream, varied considerably in the different experiments. Churning at a high tem- 

 perature and washing with cold water, and also churning at a low temperature and 

 washing with warm water, favored the absorption and holding of considerable mois- 

 ture. The temperature of the wash water, which it is stated must be left to the 

 judgment of the operator, should be regulated according to the hardness of the but- 

 ter and in some cases according to room temperature. It is believed that best 

 results can be obtained by using as little wash water as will secure efficient wash- 

 ing. Over 40 per cent of moisture was incorporated in some instances by excessive 

 churning. 



"In order to retain the moisture in butter and to incorporate it properly, it is 

 necessary that the butter is not in the hard, round, granular shape when the salt is 

 added. The butter granules must not be churned together to such an extent as to 

 cause butter lumps to appear massive throughout before the salt is added, but the 

 small, somewhat irregular butter granules should be united into larger lumps, so that 

 when the mass of butter is opened with a ladle the small granules can still be distin- 

 guished as individuals. At this stage it is in i^roper condition for salting. By work- 

 ing the ])utter immediately after the salt has been added, the salt will be dissolved 

 quickly and retained by the butter. Salt has the property of attracting moisture. 

 "When added to the butter while in the above-described condition the salt does not 

 seem to have so great a tendency to dislocate and run together the minute drops of 

 water into larger drops. This minute state of division of moisture in butter is seem- 

 ingly brought about by an increase in churning, a building-up process of moisture 

 and fat globules which can not be accomplished, so far as known, in any other way 

 than by churning it." 



In each of 8 experiments all of the conditions were practically alike except the fat 

 content of the cream. The results showed that the richer the cream the higher the 

 water content of the butter. This is attributed to unavoidable overchurning. 



In 3 experiments the average moisture content of the butter made from pasteurized 

 cream was 15.06 per cent, and from unpasteurized cream 16.74 per cent, the conditions 

 in each experiment being alike except as regards pasteurization. The buttermilk 

 from the pasteurized cream contained more fat in every instance than thebuttermilk 

 from the unpasteurized cream. 



The effect of fullness of churn on the moisture content of butter was studied in 5 

 experiments, the results showing no great difference due to this factor. The average 

 moisture content of butter from small churnings was 16.17 per cent and from large 

 churnings 15.55 per cent. The average moisture content of butter made from sweet 

 cream was 12.09 per cent and from ripened cream 12.62 per cent, indicating that the 

 degree of ripeness had practically no influence upon the moisture content of butter. 



The method of incorporating moisture in butter by working in the presence of 

 moisture is condemned. No series of experiments along this line are reported. It is 

 noted that previous experiments have shown that the softer the butter is the easier 

 it will absorb and hold moisture. 



In summarizing the work as a whole the conclusion is drawn that temperature, 

 degree of churning, and thickness of cream are the only conditions which materially 

 influence the moisture content of butter; and that if the churning is carried to an 

 excess all the other factors have little or no influence, and also, that temperature is 

 the chief factor affecting the incorporation of moisture on excessive churning. The 

 authors l^believe that "when temperature of cream and wash water is normal, the 

 per cent of moisture can be easily controlled by different amounts of churning." 

 Increasing the water content of butter by churning in the wash water is considered 

 better than by overchurning in the buttermilk, as the latter method incorporates too 

 much curd and milk sugar. 



