146 THE BOOK OF BUTTER 



1080 pounds, X 2 per cent = 21.6 pounds water, that is 

 necessary to raise the moisture-content of the butter from 

 13.5 to 15.5 per cent. 



4. Add the computed amount of water to the butter. 

 This water may first be mixed with the salt, in case 

 salted butter is being manufactured. 



5. Continue the working process until the salt and 

 moisture are thoroughly distributed and incorporated 

 and until the butter is properly compacted. The moisture- 

 content of normally worked butter should not vary more 

 than .5 per cent from one part of the churn to another. 

 If proper temperatures are not maintained, the ingredients 

 may not be thoroughly distributed and incorporated, or 

 the butter may be greasy. 



108. Natural amount of moisture in butter. The av- 

 erage person thinks that there is a natural quantity of 

 moisture in butter. It is apparent after careful study 

 that it should rather be thought of as " chance " instead 

 of " natural " in most butter. 



109. Creamery-men should control moisture. There 

 is an impression that creamery-men who control the 

 moisture-content of their butter are going beyond reason- 

 able methods; whereas, they are really employing only 

 an approved and definite system in their business. A 

 creamery cannot meet competition unless it practices 

 good methods of operation, such as the control of the 

 composition of its manufactured product. 



OVER-RUN 



Over-run is the increase of butter over the milk-fat. 

 It is usually considered that over-run is the difference 

 between the amount of fat that is bought and the quantity 

 of butter that is sold. 



