316 



WASHING THE BUTTER 



Table 49. Effect of Temperature of Wash Water on Moisture 

 Content of Butter. 



(Experiments conducted in Purdue University Creamery, 



Lafayette, Ind.) 1 



1 Experiments 1, 6 and 1 were made with the Disbrow churn. Experiments 

 2, 3, 4, 5 and 8 were made with the Simplex churn. All cream was pasteurized 

 at 170 degrees to 180 degrees F. The cream for each churning of the same 

 experiment was taken from the same vat. The amount of cream used in the 

 churnings of the different experiments varied from 250 to 2000 pounds. The 

 same amount of cream was used for each churning of the same experiment. 

 In each churning the butter was salted dry and worked with the churn gates 

 open. 



Hunziker, Mills and Spitzer, Moisture Control of Butter, Purdue Bulletin 



