DAIRYING 31 



The Yield of Butter. 



438. The amount of butter obtained in the churn will de- 

 pend principally on the amount of butter fat in the milk and 

 cream churned. The butter, however, when ready for the jnar- 

 ket, contains something else besides the butter fat of the milk 

 and cream. Some water and salt are mixed with the fat and a 

 small amount of the curd of the buttermilk always stays in the 

 butter. This is shown by the difference in the taste of butter 

 fat and of butter. The pure butter fat oil as it exists in the milk 

 and cream is tasteless, while butter has more or less taste, due 

 to some extent, to the salt and the curd tha't have been mixed 

 with the pure butter fat. It is evident therefore that if all the 

 fat of the milk and cream is recovered in the butter there should 

 be obtained considerable more butter than there was butter fat. 

 The amount of this increase of butter over butter fat will de- 

 pend on the extent to which these so-called foreign substances 

 have been added to the fat. Butter usually contains about 83.00 

 per cent, butter fat, 14.00 per cent, water, 2.00 per cent, salt and 

 1.00 per cent. curd. There will be some variation in these fig- 

 ures from one churning to another, as it is impossible to make 

 each churning of butter contain exactly the same per cent, of fat, 

 water, salt and curd. 



439. The law in regard to butter at the present time is 

 that it must not contain over 16.00 per cent, water and the 

 buttermaker should be sure that his practice of churning, work- 

 ing, and salting butter from day to day will make legal butter. This 

 is not a difficult matter and if the methods described in this 

 lesson are followed, there is little danger of making butter con- 

 taining over 16.00 per cent, water. The average per cent, of water 

 in butter is about 14.00 as already stated. 



The Butter Overrun. 



440. Since butter is not all butter fat, but a mixture of 

 salt, curd, water and fat, the amount of butter that may be 

 made from either milk or cream can be approximately calculated 

 by finding out how much fat there is in the milk or the cream 



