38 DAIRYING 



This dried cream is better left on the vat than scraped off and 

 put into the churn, as the defects it may cause in the butter are 

 worse than the loss sustained by not saving- them. 



600. Lumps of butter are sometimes noticed in cream be- 

 fore churning. They are caused either by the separator not 

 skimming smoothly, or by agitation from stirring, or during the 

 transporting of the cream. They are often too large to be pene- 

 trated clear through by the butter color that may be added to 

 the cream. In this way the inside of these lumps being of a 

 different color than their surface, an unevenness in the color of 

 the butter is caused. If these lumps are strained out, they are 

 of no injurv to the butter, and it is claimed that even when 

 allowed to mix with the butter, the color will spread through 

 them so that no serious defect comes from their presence in the 

 cream. 



The Water Content of Butter. 



601. The difference between the amount of butter fat shown 

 by the Babcock test in milk and cream and the weight of butter 

 made therefrom may vary from 10 to 20 per cent ; this variation 

 is caused by the difference in the loss of butter fat by skimming 

 and churning during each operation and the amounts of salt, 

 curd and water, which may have been incorporated in each 

 churning of butter. 



Butter is a mixture of butter fat, salt, curd and water, and 

 it is not easily made to contain exactly the same amounts of 

 these constituents in every churning. 



602. The difference between the weight of butter fat in 

 milk or cream and that in butter made from them, is called the" 

 "overrun." This subject is discussed in detail in par. 440, but 

 one of the factors which has an influence on the amount of 

 "overrun" obtained in each churning, is the water content of the 

 butter. The same amount of water is seldom mixed with each 

 lot of butter, but the average variation is not sufficient to be 



