DAIRYING 41 



that the salted butter will contain less water and show more 

 drops of moisture or brine on a cut surface than will be the case 

 with the unsalted butter. 



The total yield of salted and unsalted butter from the same 

 lot of cream in these experiments was about the same, as the 

 salt replaced the water and it was shown that an increase of 

 water in the unsalted butter does not necessarily mean an 

 increased yield from a given amount of butter fat. 



608. In a number of trials the butter was worked twice, 

 each lot being about half worked on the day it was churned, 

 then placed in tubs and set in the refrigerator until the next 

 morning, when the working was completed. At the second 

 working it was noticed that considerable brine had collected in 

 the bottom of the tubs containing the salted butter. This leak- 

 ing of the brine doubtless accounts for the generally low per 

 cent of water found in the salted butter worked twice, as com- 

 pared with that which was worked once. 



609. Considerable more attention has been given to the 

 water content of butter during the past ten years, and since the 

 observations just mentioned were made. In 1898 butter on the 

 general market contained approximately 11.00 per cent water. 

 At about that time butter makers began to note the importance 

 of uniformity in the water content of butter and of keeping up 

 the percentage to a figure that will not diminish the yield 

 sufficiently to cause excessive losses in weight and consequently 

 in profit from the manufacture of butter. In 1902 the average 

 water of 800 samples of creamery butter was 11.78 per cent. In 

 1907 the average of 658 samples of butter from as many cream- 

 eries was 13.56 per cent water. This shows an increase of about 

 2 1-2 per cent in the water content in about ten years. In 1906 

 the average water content of 2.786 samples of Danish butter was 

 14.29 per cent, showing that our butter was then one per cent 

 lower in water than Danish butter. A uniform water content in 

 butter from day to day means a great deal to the maker and to 

 the farmers who produce the milk and the cream from which it 

 is made. 



