158 



CREAMERY BUTTER MAKING 



Fig. 33.— Scales for moisture determin- 

 ation in butter. 



long delay in weighing, on the other hand, is to be avoided 

 on account of the danger of the samples absorbing mois- 

 ture. Draughts must also be avoided in weighing. Fur- 

 thermore, small samples and dishes are more conducive 



to accuracy in weighing 

 than large ones. This is 

 so because the ordinary 

 scales used in weighing 

 butter samples are rather 

 light in construction and 

 hence not adapted to 

 heavy weighing. For 

 this reason a ten-gram 

 sample will give better 

 results than a fifty-gram 

 sample. 



Weighing Samples Direct. M. Michels, formerly in 

 charge of the Wisconsin Butter and Cheese scoring ex- 

 hibitions, has found that where there is no loose water in 

 butter satisfactory results can be secured .by transferring 

 the butter direct from the sampler to the sample dish. 



Duplicate Tests. Results from a single moisture de- 

 termination can not be positively relied upon as being 

 correct. In all important testing work duplicate tests 

 should be made. Where the duplicates correspond closely 

 the average of the two tests may be considered correct. 

 Calculating the Per Cent, of Water. Where exactly 

 ten grams of butter are used, multiply the loss in weight 

 during drying by lo to get the per cent, of water. Ex- 

 ample: Weight of butter before drying is lo grams; 

 weight after drying is 8.5 grams; the difference, 1.5, 

 multiplied by 10 equals 15 per cent, of moisture. 



When somewhat more or less butter is weighed out. 



y^i|^f.imL fcr?Mll»W>«" 



