142 THE BOOK OF BUTTER 



they may be prepared in the following way if there is 

 danger of mold development : (1) Clean each container, 

 if necessary, and then soak it. (2) Place each tub or 

 box over a steam jet and heat sufficiently to kill most of 

 the mold and to open the pores of the wood. (3) Put 

 the tub or box over the paraffin spray and throw the jet 

 open for an instant. The temperature of the paraffin 

 should be 240 F. If the wood is not hot when the paraffin 

 is applied, it will peal off. (4) Allow the excess paraffin 

 to drain from the package. (5) Line the packages with 

 parchment as in ordinary practice. This paper should 

 have been boiled to kill the micro-organisms on it, and 

 allowed to cool. 



104. Selection of packages for storage butter. If 

 the butter is packed for storage, care should be observed 

 in choosing packages of sound wood only. Mold spores 

 are likely to be harbored in unsound material. If retail 

 packages are employed in storing, the wrappers should be 

 boiled. 



MOISTURE OF BUTTER 



Moisture is a natural constituent and ingredient of but- 

 ter. Some of the moisture comes from the cream, some 

 is incorporated in the washing process. The varia- 

 tion of water in butter is about 10 to 20 per cent (see par. 

 8). Butter is generally eaten on bread. Therefore, the 

 consistency of the butter should be such that it will 

 spread properly. The moisture-content of butter has a 

 direct effect on its spreading properties. If it contains as 

 low as 12 or 13 per cent water, the body of the butter is 

 likely to be too hard. In the United States, as well as in 

 many other countries, butter is considered to be adul- 

 terated if it contains 16 per cent or more of moisture (see 



