174 MANAGEMENT OF DAIRY PLANTS 



"The degree of ripeness has very little if any influence upon 

 the moisture content of butter. 



"When all other conditions are the same, butter from pas- 

 teurized cream contains about 11/2 per cent less moisture than 

 that made from raw cream. 



"If it were possible to keep all conditions alike the fullness 

 of churn will have no influence on the moisture content of 

 butter." 



In accordance with results obtained by the Indiana Experi- 

 ment Station l the acidity of cream, method of salting, and 

 amount of salt used do not materially influence the moisture 

 content of the finished butter, but large churnings yield butter 

 with a higher per cent moisture than small churnings, and 

 working butter in water regardless of temperature increases the 

 moisture content of butter. 



Moisture tests should be made from each churning so that 

 the butter maker may learn to control the moisture content of 

 his butter. Such tests are also of importance so that he may 

 know whether or not he is making a legal butter. It will be 

 taken for granted that butter makers and creamery managers 

 are fully familiar with the use of the moisture test. 



Salt Content of Butter. The salt content of butter may 

 vary from i to 5 per cent. Thus it becomes evident that the 

 salt content influences the overrun materially. Salt is added to 

 butter primarily because the consumers demand it. The salt 

 content should be uniform: First, because it influences the 

 uniformity of the flavor, and second, the profit obtained 

 by the manufacturer from added salt should remain con- 

 stant. 



The markets influence the amount of salt that may be added 

 to the butter. Enough salt should be added to satisfy the 

 consumers and no more. The European markets demand a 

 lower salt content than the markets in the United States. 

 The Eastern markets in the United States demand from i 1/2 to 

 21/2 per cent salt and would not be satisfied with butter con- 



i Bulletin 160, 1912, by Hunziker, Mills, and Spitzer. 



