544 COMPOSITION AND PROPERTIES OF BUTTER 



9. If previous experience has shown that there is a tendency 

 for butter to be low in moisture, work with the churn doors 

 closed. 



10. If the moisture test taken at the churn (see paragraph 

 7) is high, allow the butter to set for a few minutes, then give 

 the churn another revolution with the workers in gear and again 

 let drain with the churn doors down and ajar. Repeat this until 

 the test shows that excessive moisture is no longer present. 



11. If the excess moisture refuses to be expelled by follow- 

 ing directions in paragraph 10, remove the butter to the cooler 

 in tubs or other containers, allow it to harden overnight. The 

 next morning strip the tubs, cut the butter into small pieces with 

 wire, and rework as in paragraph 10. This will usually bring the 

 moisture' down to the desired point. 



12. If. after following directions in paragraph 11, the mois- 

 ture is still excessive, put the butter in the cooler again and 

 repeat the reworking next day. 



13. If the moisture test (see paragraph 7) is slightly too 

 low, give the butter a few more revolutions with the churn 

 gates closed and test again. 



14. If the moisture test (see paragraph 7) is considerably 

 too low, calculate the amount of water needed to raise it to the 

 desired point and add the calculated amount of water at a 

 temperature a few degrees higher than the temperature of the 

 buttermilk and work again with the churn doors closed until 

 the desired per cent moisture has been reached. Calculate the 

 amount of water needed by multiplying the difference between 

 the test secured and the test desired by one ond one-fourth times 

 the pounds of fat in the churn and divide by 100. 



Example : Test desired 15.9 per cent 



Test secured 13.5 per cent 



Difference 2.4 per cent 



Fat in churn 800 Ibs. 



2.4 X 1.25 X 800 



24 Ibs. water to be added. 



1UU 



15. It will be found, in following the above suggestions, 

 that the results may fall short of those desired under many 

 conditions, in which case they need modification to suit condi- 

 tions. 



