PERCENTAGES OF WATER IN BUTTER.” 597 
In working the samples the speed of the roller was 45 
revolutions per minute, and the salt, where used, was added 
immediately after starting to work the butter the first time. 
The temperature of the unsalted water for washing the 
butter-grains was at the same degree for each churning. 
For convenience in offering-an explanation of the above, 
I have divided the table with two headings, viz., ‘‘ Tempera- 
ture” and “ Saltimg.” Let us consider the first. 
Temperature.—in each box of butter, excepting Nos. 1 
and 2, the temperature of churning was the same, 56° 
deg. F. Observe the difference in water-percentage of 
sample No. 2, which was churned at 4 degrees ‘higher 
temperature than No. 1; other conditions being- exactly the 
same from first to last in the production of the butter. 
It is to be expected when cream is churned at a high 
temperature that the oily consistency of the butter 
will afford a good resting-place for the particles of water, 
and so well divided will the moisture be that the influence 
of working will increase the incorporation of the water to 
a finer state of division and distribution, thus making it 
impossible for the worker to accomplish its requirements. 
The equipment of our factories in the way of refrigeration 
will minimise the losses that would be otherwise sustained, 
but I am convinced that cream which has been overheated 
will produce a sample of butter delicate in texture even 
when refrigeration is adopted in cooling the cream before 
churning, and chilling the water for washing the butter- 
grains. — 
Salting.—It is an authenticated belief that the extent 
of salt added to butter influences the amount of water 
left in the product. But there is a good deal to be 
determined as to the extent of the variations caused by the 
quantity of the salt used. For example, when a comparison 
is made in this direction, it will be ascertained that a sweet 
salted butter will possess more moisture than a medium 
salted article, but less than unsalted butter, while the 
heavily salted product will yield the greatest of all. 
In turning to the analysis of No. 3 box in’ test 1, it 
‘will be seen that the proportion of water was less than 
No. 4. This can be attributed to the double quantity of 
salt taking up the moisture better; but had more than 5 
Ibs. been added, a higher percentage than 12-7, would have 
