DAIRYING 43 



In order to obtain some evidence on the influence of size 

 of the butter granules on the water content of the finished butter, 

 a series of 22 churnings were made : a one-half of the churnings 

 were stopped when the granules were about the, size of a 

 clover seed, and the other half were about the size of corn 

 kernels. The butter made in each case was analyzed and the 

 average per cent of water was found to be 1.74 higher in the 

 butter churned to the large than to the small granules when 

 all other conditions were the same. 



it is to be expected that more water will be squeezed 

 out of the fine than out of the coarse granular butter by a given 

 amount of working, because as compared with the large granules 

 the small ones hold more water between the granules and this 

 water is more easily pressed out by the working, than is that held 

 within the mass of larger granules, provided the butter has 

 a solid, firm body. 



Effect of Temperature of Wash Water on Water Content of 



Butter. 



613. Of all the factors that influence the water content of 

 butter, the most important are undoubtedly the temperature 

 of the wash water and the amount of churning the butter is 

 given in the wash water. 



It is usually recommended to churn cream at as low a 

 temperature as possible in order tc get an exhaustive churning. 

 This is undoubtedly good practice, but if the granular butter 

 is then washed with cold water the yield may be abnormally 

 low even though an exhaustive churning as indicated by the 

 test of the buttermilk has been obtained. 



When churnings are made at a low temperature, the gran- 

 ular butter should be washed with warmer water so that it will 

 retain the normal amount of water and churning the fine 

 granules into larger ones in this warm wash water will increase 

 the water contents of the butter. 



