CREAMERY BUTTER MAKING 257 



Manifestly the more water butter contains the larger 

 the yield from a given quantity of cream, other conditions 

 the same. It might therefore be the part of wisdom to 

 incorporate the maximum of water consistent with the 

 -production of the best quality of butter if it were not for 

 the danger of going to the extreme. It seems that in this 

 case as in others, Monrad's advice ''avoid extremes" is 

 particularly applicable. 



In the following paragraphs are set forth some of the 

 main factors that tend to increase the percentage of water 

 in butter: 



1. Churning and working butter at a moderately high 

 temperature. The temperature must, however, not be so 

 high as to injure the texture or cause an undue loss of 

 fat in the buttermilk. 



2. Churning butter to moderately large granules. 

 The larger the granules the more water will be retained 

 in the butter. But they should in no case be larger than 

 the size of half a pea. 



3. Distributing the salt with the least amount of work- 

 ing. The more the butter is worked the less water it 

 will contain. 



4. The less salt butter contains the higher its water 

 content. 



5. Moderately warm wash water will give a higher 

 water content than cold. 



6. Short intervals between the workings are more 

 favorable to a high water content than long. 



It has been claimed that pasteurizing reduces the per- 

 centage of water in butter. This, however, needs further 

 proof. The author has found that the yield of butter 

 from pasteurized and unpasteurized cream is practically 

 the same. With the same loss of fat in the buttermilk, 



