WASHING THE BUTTER 



317 



finished butter. If the original butter granules are irregular in 

 shape, flaky and soft, they mass together very readily and largely 

 lose their identity, forming solid lumps and masses. The pound- 

 ing of the butter into compact masses tends to expel moisture 

 rather than incorporate it, causing a decrease in the moisture 

 content of the finished butter, unless this butter is later worked 

 in the presence of water for the purpose of incorporating more 

 moisture. 



The above facts are conclusively borne out by experimental 

 results as shown in the following tables: 



Table 50.-^Showing Effect of Over-Churning Butter in Wash 

 Water on the Moisture Content of Butter. 1 



1 Hunziker. Mills & Spitzer Moisture Control of Butter, Purdue Bulletin 

 160, pp. 394 and 395. 



Twenty-four hundred pounds of cream were used for each individual 

 churning. All cream was pasteurized at 175 degrees F. The butter in 

 Experiment 1 was salted wet and worked with the churn gate open; the 

 butter in experiments 2 and 3 was dry-salted, worked one revolution with 

 the churn gate closed, then finished with the churn gate open. The Victor 

 churn, size 1, was used in these experiments. 



Twenty-four hundred and seventy-seven pounds of cream were used 

 for each individual churning. The cream was pasteurized at 150 degrees 



