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DAIRY LABORATORY GUIDE 



13. A butter-worker. 



the butter and then worked in thoroughly. To prevent over- 

 working, it may be well to let the butter stand for a few min- 

 utes in order to let the salt dissolve, and then rework. 



It is extremely easy to overwork the butter, especially 

 small quantities, and the student will do well to take much 

 precaution at this point. 

 Overworking destroys 

 the grain and makes the 

 butter gummy, smeary, 

 or salvy in texture. 



Packing. The best 

 way to pack butter is in 

 thoroughly sterilized 

 stone jars or in pound 

 prints. Butter packs the 

 best when taken directly 

 from the worker, but the 

 prints can be made cleaner cut and more attractive by allow- 

 ing the fresh butter to sit in a cool place for a few hours. 



The Overrun. Overrun means merely that one pound of 

 butter-fat, when made into butter, will produce more than 

 a pound of butter, just the same as a pound of flour, when 

 mixed with water, milk, yeast, and salt, will make more than 

 a pound of bread or will over-run. 



During the process of churning, the butter-fat is brought 

 together by agitation; then the butter-fat is washed to remove 

 as much of the remaining milk as possible and then salted and 

 worked. 



Average butter is composed of the following substances: 



Butter-fat 82.5 per cent 



Water 14.0 per cent 



Casein (curd) 1.0 per cent 



Mineral matter (salt, etc.) 2.5 per cent 



Total 100.0 per cent 



