43° Journal of Agriculture , Victoria. [lo July, 191 i. 



From the above tests it will be seen that the apparently drv butters, upon 

 analysis, proved to be wet in comparison with those showing free moisture. 

 In addition, it was clearly evidenced that the samples taken when the 

 butter was in chilled or frozen condition did not give full results. In 

 future, therefore, the second sample will not be procurable until the butter 

 is brought up to a normal temperature, and not less than 24 hours will 

 be retjuired before the sample can be drawn, after approval is secured. 



The moisture contents of 160 samples were taken out in duplicate with 

 evaporation and flame tests respectively. The flame test gave higher 

 results; the average difference was 0.285 P^^" cent. Another set of 12 

 samples was tested in duplicate to find the difference, if any, between 

 taking a test sample from butter when in the ordinary condition, and 

 emulsified. The results were practically the same. The ordinary samples 

 gave 14.921 per cent, against the emulsified, measured when in liquid form, 

 of 15.008 per cent. It would appear tliat, from a factorv manager's point 

 of view, a sample taken from the butter and weighed in its original form 

 should serve his purpose. 



Some years ago experiments were carried out by officers of the 

 Department in various districts of the State to ascertain the reason of 

 the variation in moisture contents, and to discover some method of control- 

 ling it. These experiments established the necessity of low churning 

 temperatures, first of all to recover the maximum of butter fat from the 

 cream, and secondly to produce a butter of reasonable moisture content. 



Under the latter heading it was found that the exact degree of tempera- 

 ture did not of itself assist in the determination with regard to the subse- 

 quent moisture. The relative temperatures of the cream and of the rinsing 

 water used in the churn exercised a greater influence in reference to the 

 variation. A high moisture content could be secured by using rinsing 

 water of some degrees higher in temperature than the cream, whilst the 

 minimum resulted from the use of water of the same temperature. Agani, 

 b) not stopping after adding salt and preservatives until the product is 

 finished the maximum of moisture is retained. The stoppage for half a 

 minute once, or better still, twice, during working will permit the expressed 

 moisture to drain away instead of some of it being re-incorporated. 



It will therefore be seen that there are three controlling factors, and 

 that, given due attention, the moisture contents can be kept within rea.son- 

 able limits. The first is to have the cream reduced to a uniformly low 

 temperature, the second to have the rinsing water used in the churns of the 

 same degree of heat as the cream ; and thirdly, to permit draining to take 

 place at intervals during the process of working. With factories making 

 different grades of butter, the majority of the contraventions against the 

 standard for moisture related to the lower grades. 



Of the 164 contraventions for non-compliance with standards as regards 

 composition, 3 or 1.8 per cent, was pastry butter, 24 or 14.5 per cent 

 third grade butter, and 86 or 52.4 per cent, second grade. A total of 69 

 per cent, was thus below the first grade standard. 



The moisture contents of 6 per cent, of the samples were below 13 per 

 cent. ; 19 per cent, of the samples between 13 per cent, and 14 per cent. ; 

 47 per cent, of the results between 14 and 15 per cent. ; 25 per cent, of 

 the samples between 15 per cent, and 16 per cent. ; and 3 per cent, of 

 them over 16 per cent. The average moisture contents of unsalted butter 

 were 14.48 per cent., and of salted butter from the same factories 14.12 

 per cent. There was therefore a difference of 0.36 per cent, more moisture 

 ill unsalted butter. 



