6 9 



samples of show butter varied in water from 7.2 per cent, to 17.0 

 per cent., with an average of 11.78 water. 



Danish butter averages about 14.25 per cent, water with a 

 tendency to a slight increase. 



It will thus be seen that the "overrun" may vary nearly 10 

 per cent, simply by incorporating more or less water in the but- 

 ter. Casein may vary from 0.5 per cent, to 2 per cent, and salt, 

 of course, from nothing to 2.5 per cent, or 3 per cent., exception- 

 ally more. 



But in addition to this cause in variation, the butterfat lost 

 in separation, in handling milk and cream and in churning, may 

 make considerable difference. Let us say that, with milk testing 

 3.8 per cent, fat, the loss in skim milk is o.i per cent., and that we 

 take about n per cent, cream and lose in handling it and in 

 -churning 0.4 per cent. Let us further say that we make a but- 

 ter containing 83 per cent, fat, then we have an "overrun" of 

 16 per cent. 



But if we lose 0.2% in the skim milk and 0.8% in the butter- 

 milk and handling the cream and the butter still contains 83% 

 fat, then the "overrun" will only be njo. 



Nor is this variation anything extraordinary in practical 

 every-day creamery work, and it shows the value of a good butter- 

 maker, who, by careful work, day in, day out, may easily save 

 the patrons, say 3 per cent., in this way and another 3 per cent, 

 by incorporating just about the right amount of water. This will, 

 in a creamery with 10,000 Ibs. of milk per day, amount to 26 Ibs. 

 of butter per day, or at least $5.00, and yet many patrons will hesi- 

 tate about paying him a monthly salary of $100.00 or $125.00. 



CONTROLLING THE WATER PERCENTAGE. 



The above shows the importance of being able to control the 

 percentage of moisture in butter from a financial standpoint, but 

 there is also a moral reason, as it is evidently dishonest to incor- 

 porate too much water and sell as butter and finally there is noiv 

 the legal reason as our National government (and other coun- 

 tries) have established a maximum standard of 16 per cent, wa- 

 ter, and if we exceed that the butter will be deemed adulterated 

 and the maker fined heavily. While I have nothing to say against 

 the buttermakers trying to put in a reasonable amount of water, 

 say 14 per cent., I cannot too strongly warn them to be very 

 careful in going too close to the margin, as we have as far as 

 I know no rules whereby we can absolutely control the water 



