94 QUESTIONS AND ANSWERS 



samples from various parts. The samples when 

 added together should make about 6 ounces. These 

 are placed in a wide-mouth sample bottle or fruit 

 jar and placed in hot water until the butter melts to 

 the consistency of thin cream. While melting, the 

 butter should be thoroughly and continuously 

 stirred with a table knife or similar instrument. 

 The bottle should then be well shaken to secure a 

 uniform mixing of the sample. The bottle is then 

 placed in cold water to solidify, but while cooling 

 the butter should be stirred continuously. As soon 

 as the butter has become fairly solid or plastic, the 

 sample for testing can be secured. If in melting 

 the butter becomes oily great care and skill must 

 be used to reincorporate the water evenly during 

 cooling. 



Describe and give directions for using the Irish 

 moisture test. 

 A representative lo-gram sample of butter is 

 placed in a small metal cup and held over a flame 

 with a pair of special forceps until all the moisture 

 has evaporated from it. While the butter is heat- 

 ing it foams considerably. As soon as the foaming 

 has ceased, and before the fat begins to char, a 

 small mirror is held over the cup to show if any 

 moisture still remains. When the sample is thus 

 freed from moisture it is cooled to room tempera- 

 ture, 60° F. to 70° F., and reweighed upon a special 

 scale by which the difference between the weight 

 of the butter before and after heating is indicated 

 in the form of percentage by the use of small 

 weights. 



