Assuming the churning to be normal, then it may be said 

 that we best regulate the moisture by raising or lowering the 

 temperature of the wash water, which means the initial tempera- 

 ture of the working, and by draining the granules more or less 

 before adding salt. 



It is true Prof. Storch claims another influence on the mois- 

 ture contents of butter cream ripening but I have not been 

 able to understand it or to find any confirmation in practical 

 work. 



The overrun is influenced by cream ripening only in so far 

 that it may influence the churnability of the cream and leave 

 more or less fat in the buttermilk. 



There is, I regret to say, a tendency nowadays to lay too 

 much stress on the overrun the quantity to the neglect of the 

 quality. 



