WORKING OF BUTTER 293 



of buttermilk or water that may be present. By adding salt 

 and then working the butter, the excess of buttermilk is largely 

 eliminated. Especially is this so when the butter is in a medium 

 firm condition. Working is also effective in removing water 

 from the butter. 



Moisture Tests of Butter. i. Official Method. " Weigh 1.5 

 to 2.5 grams of the sample into a flat-bottomed dish, having a 

 surface of at least 20 sq. cm., dry at the temperature of boiling 

 water and weigh at hourly intervals until the weight becomes 

 constant. The use of clean dry sand or asbestos is admissible. " 



2. Rapid Method. The moisture tests used in creameries 

 differ from the official method, mainly, in the speedier, less 

 refined scales used, and larger sample taken to a test, and in the 

 adoption of a higher temperature for driving the moisture off 

 more quickly. The results, when the work is carefully done, are 

 quite reliable. 



TD Make a Test. Obtain an average composite sample from 

 the churn, through scraping off the surface of the butter with a 

 ladle and taking samples from end to end of the churn by means 

 of a dry. warm spatula or spoon. In case of a tub take a core 

 with a trier, extending diagonally from top to bottom of the 

 package, and make up a composite sample from sections of this. 

 The composite sample jar should have a close cover. 



Carefully warm the sample until the butter is of a pasty or 

 creamy consistency and mix well with a spatula. 



Weigh 10 grams into a well-dried light aluminum cup about 

 2 in, in diameter. Place the cup on an asbestos sheet over a 

 low gas or alcohol-lamp flame, or hold over a low, direct flame. 

 Do not heat too rapidly. The heating process is complete when 

 foaming ceases and a light-brown color appears, and should not 

 be carried beyond this stage. 



Allow the cup and contents to cool, then reweigh. The per- 

 centage loss in weight indicates the per cent of moisture. Most 

 scales read this direct. 



