86 



EXPERIMENT STATION RECORD. 



A valve for turnino- aside the exhaust steam when not needed for 

 pasteurizing" is illustrated. Brief mention is also made of an arrange- 

 ment in practical use in a creamery by which the skim milk was heated 

 in a similar manner at the separator. 



Effect of salt on the -water in butter, E. H. Farrington ( TT7.s- 

 Ciynalii Sti(. Rpt. lS9'J^pp. 97-107 , fig. 1). — Reference is made to results 

 of similar work reported previously (E. S. R., 11, p. 586). 



In each of 18 experimental churnings the butter was divided into 2 

 lots, one of which was salted and the other not salted. In other 

 respects the 2 lots in each case received as nearly identical treatment 

 as possible. In a numljer of these trials both lots were worked once, 

 and in the other trials the lots were worked twice, the 2 workings 

 being separated by an interval of about 21 hours. Analyses of 36 

 samples of butter made in these trials are given in full and sum- 

 marized in the following table: 



Average of (inahjse>< of salted and nnsalted hutter. 



Num- 

 ber of 

 churn- 

 ings. 



Salted butter. 



Butter worked once . , 

 Butter worked twice , 



Butter 

 fat. 



Per ct. 

 83.80 

 84.59 



Curd. 



Per ct. 

 0.93 

 1.08 



Ash 

 (salt). 



Per ct. 

 2.74 

 3.80 



Per ct. 

 12.74 

 10.53 



Unsalted butter. 



Butter 

 fat. 



Curd. 



Per ct. 



0.90 



.90 



Ash 

 (salt). 



Per ct. 



0.27 



.36 



Water. 



Per ct. 

 15.12 

 14.33 



While the unsalted butter always had a dry appearance it was found 

 in eveiy comparison to contain more water than the salted butter. 



"Taken as a whole, the analyses show that the higher the salt content, the less 

 water the butter will contain. . . . The amount of water or brine that shows on the 

 fresh-cut surface of butter is a better indication of its salt content than of the amount 

 of water it holds. . . . The color of the salted butter was a darker shade of yellow 

 than the unsalted. This was very noticeable." 



To observe the effect of the size of butter granules on the water 

 content of butter, about 300 lbs. of ripened cream was divided into 2 

 lots, one of which was churned in a box churn until the butter gran- 

 ules were about the size of clover seed, while the other lot was churned 

 in a combined churn and worker until the butter granules were 

 about the size of corn grains. Both lots were salted and worked to 

 the same extent except that one was worked on a table worker and the 

 other in the combined churn and worker. Eleven trials of this kind 

 were made. The average water content of the butter churned to 

 large granules was 13.89 per cent, and of the butter churned to small 

 granules 12.15 per cent. 



In 10 comparative tests granular butter was divided into 2 portions, 

 one of which was worked in a combined churn and worker and the 

 other on a table worker. The average water content of the butter 

 worked by the 2 methods was, respectivelv, 13.09 and 13.31 per cent. 



