40 



DAIRYING 



605. A complete analysis of this dry appearing, foreign 

 butter and of the American prize creamery butter gave the fol- 

 lowing results : 



These figures show that the foreign butter contained nearly 

 3 per cent more water and over 2 per cent less salt than was 

 found in the American butter. The foreign butter probably was 

 but very slightly salted, and a considerable portion of this 0.44 

 per cent of ash doubtless came from the mineral matter of the 

 buttermilk and curd which the butter contained. 



The unusual high water content of this apparently dry 

 butter was very striking, and it led the writer to try to find an 

 explanation for the apparent contradiction. 



606. A series of experiments was therefore made by salting 

 one-half the butter from a lot of cream and by making the other* 

 half in exactly the same way except that no salt was added to it. 

 During the working of each lot of butter the dry appearance of 

 the unsalted butter was very noticeable, while moisture and 

 brine showed distinctly on the salted butter. This difference 

 in apparent dryriess was so plain that either lot of butter could 

 be accurately selected without consulting th'e numbers of the 

 packages and the record book. Considerable brine also leaked 

 from the salted butter, but the unsalted butter was very dry. 

 An analysis of the two lots of butter showed that although both 

 were made from the same cream, churned and worked in ex- 

 actly the same way, the salted butter always contained less 

 water than the unsalted. 



607. It should not be inferred from these results that all 

 salted butter will contain less wateer than unsalted butter, but 

 rather that when all other conditions, such as cream ripening, 

 churning, washing, working, etc., are the same and the cream of 

 one ripening is made into two lots of butter in the same way, 



