632 TESTING BUTTER 



The sample jar should be tightly sealed. In order to prepare the 

 sample the butter is allowed to soften by warming until it has a 

 creamy consistency, in which condition it must be thoroughly shaken. 

 If used immediately, portions of this thickly flowing butter emulsion 

 may be weighed out without rehardening. If not used immediately 

 the sample should be cooled and constantly vigorously shaken while 

 cooling. 



Brown 1 recommends the preparation of the butter sample with- 

 out warming by inserting in the sample jar a rapidly revolving spiral 

 wire, in a similar manner as milk shakes at the soda fountain are 

 emulsified. 



Taking Samples without Subsequent Preparation. Where 

 the sample is to be immediately tested after it is taken, quite satis- 

 factory results may be obtained without special preparation. In this 

 case the following method of sampling is recommended : 



From Churn: Bring butter upon workers, wipe water off door 

 frame, cut top off butter with ladle, so as to have surface smooth and 

 solid, with knife cut three small cones of butter and place in alumi- 

 num dish. Take second sample from the other end of the churn, 

 and place in another aluminum dish. The sample in each aluminum 

 dish should be large enough to weigh approximately ten (10) grams. 



From Cooler: Run trier diagonally through Friday box or 

 through tub and take portions from the plug at each end and in the 

 center. Do not shake the trier, or the butter, at any stage of the 

 process of sampling, to remove loose moisture. This moisture be- 

 longs to the butter. Bore at least two packages of cooler butter 

 from each churning and make a test of each. The sample in each 

 evaporating dish should be large enough to weigh approximately 10 

 grams. 



From Prints: Cut the print into two halves, and cut a slab 

 about one-fourth inch thick from the fresh surface. Quarter this 

 slab and transfer one of the quarters to the aluminum dish. 



Making the Moisture Test. 

 Equipment: One steel spatula, 

 One butter trier. 

 Aluminum cups of medium size. 

 One balance, sensibility reciprocal .01 gram. 



1 Brown, Chemist Beatrice Creamery Co., Lincoln. Neb. 



