Washing, Working, Salting, Packing 57 



The butterfat of cream, as determined by the 

 Babcock butterfat test (used by all creamery men and 

 cream buyers) is pure butter oil. Butter on the other 

 hand, is a mixture of butter oil, water, curd, salt and 

 ash. The average composition of butter is approxi- 

 mately as follows : 



Butterfat 80.25 per cent 



Water 15.00 per cent 



Curd 75 per cent 



Salt 3.50 per cent 



Ash, acid, etc 50 per cent 



Thus 80 pounds of butterfat makes about 100 pounds 

 of butter, after the proper amount of moisture and salt 

 have been worked in. The curd, ash, etc., are already 

 in the cream, the small amount that is usually found 

 in the butter when chemically analyzed is the amount 

 that is not lost in the churning process. 



Now let's see what this "over-run" means in the 

 way of profit. The difference between 80 pounds and 

 100 pounds is 20 pounds. Twenty pounds is one- 

 fourth of 80, or 25%. This means 25% more for your 

 cream in the form of butter, just on account of the 

 "over-run" alone, to say nothing of the possibility of 

 getting higher prices for your butter than the cream- 

 ery gets for theirs. 



Packing Butter. 



If jars or tubs are used they should be filled with 

 cold water and allowed to swell up and cool off be- 

 fore they are used, so that when the butter is packed 

 in them, it will not melt around the edges. 



The most marketable form in which to put up but- 

 ter is in one pound prints. There are two types of 



