44 DAIRYING 



Any agitation of the butter in water while it is warm 

 and sticky will tend to incorporate water with it, while the 

 opposite treatment such as hardening the granules with very 

 cold water will tend to expel water from the butter. 



614. A uniform and normal amount of water in butter 

 may be obtained by churning at a temperature that will give a 

 low testing buttermilk; then washing the granular butter with 

 water having a temperature a little above that of the buttermilk, 

 but not sufficiently warm to injure the body of the butter. 

 It is further necessary to increase the size of the butter granules 

 a trifle by churning in the wash water then salt and work the 

 butter sufficiently to prevent mottles and give it a waxy 

 body. 



The fine, sound, hard granules repel water and make a dry 

 body, as the softer the butter fat the more water it holds. The 

 less viscous the cream, such as sour as compared with sweet 

 cream, the easier the water slips away from the granules ; sweet 

 cream butter therefore contains less water than sour cream 

 butter, because the sweet cream butter needs more working to 

 remove the buttermilk and milky brine, which stick to it more 

 tenaciously than to sour cream butter. 



Overchurning causes an excess of water in the butter, as 

 does also the working of butter in warm wash water and damp- 

 ening the salt before" adding it to the butter. 



Churning to fine granules and working but little afterwards 

 gives butter with much water. 



615. Butter worked in water a short time loses water, but 

 continued working in water incorporates an excess of water in 

 the butter. This is shown by the following figures, which illus- 

 trate also the effect which more or less water has on the quality 

 *f butter. 



