CONTROL OF MOISTURE IN BUTTER 313 



They had their cream in such a condition that it would churn in 

 about forty-five minutes and the butter granules would be so 

 firm that the butter could be worked sufficiently to prevent 

 mottles and leaky butter. 

 Butter was churned nor- 

 mally to granules about 

 as large as wheat. A 

 number of conditions was 

 responsible for this wide 



... . FIG. 127. Rubber mop. 



variation in the composi- 

 tion from season to season, such as washing with too cold 

 water in the winter months and churning at too high a tem- 

 perature in the summer months. 



Feeding cows on dry feed during the winter months has an 

 effect upon the composition of fats. There are more of the 

 high-melting fats present; consequently, the butter has a 

 higher melting point. 



In the early days of the creamery business practically all 

 butter was worked on the table worker. It was the custom of 

 many makers to work their butter twice. After having the 

 salt incorporated they would set it in the cooler for three or four 

 hours or leave ic until the next day. This had a tendency 

 to make butter with a lower moisture-content, as the second 

 working would invariably start a fresh flow of moisture from 

 the butter. 



The invention of the combined churn and other modern 

 creamery machinery enabled the butter-maker more easily to 

 control the composition of the butter. The combined churn 

 has been a great benefit to the creamery industry. It keeps the 

 butter in a more sanitary condition and prevents flies and dirt 

 from coming in contact with it. The butter can be worked in 

 one working so that it will be free from mottles and in a con- 

 dition to be packed directly in sanitary packages. Hence it is 

 not surprising that the combined churn is being universally 

 adopted throughout the dairy world. 



It is only reasonable to suppose that since the adoption of 

 the combined churn the moisture-content of butter would run 



