CONTROL OP WATER IN BUTTER 157 



of the plug. Put the composite sample thus collected at 

 once into a tightly covered glass jar, and keep it there until 

 ready for testing. 



Sampling Butter from the Churn. Take samples 

 from as many points of the churn as possible, making 

 sure to get some from the ends as well as the middle 

 portion of the churn. The more points from which the 

 sample is taken the more accurate the results. As in 

 sampling tub butter, the composite sample is placed at 

 once into an air-tight glass jar where it is kept until 

 ready for testing. 



Preparing the Composite Sample for Testing. 

 In order to insure a thorough mixing of the sample, it 

 should be melted by placing the sample jar in water at 

 a temperature slightly higher than the melting point of 

 the butter. As soon as melted, the butter is re-solidified 

 by running cold water over the jar. The sample, however, 

 must be thoroughly shaken during the solidifying process 

 to insure an even distribution of moisture. 



Some have secured satisfactory results by simply warm- 

 ing the butter (at about 100 F.) until it assumes a 

 creamy consistency and then thoroughly mixing the same 

 just before weighing. 



Weighing the Sample. In weighing the butter, first 

 weigh the sample dish, making sure that the dish is clean 

 and dry. Next place about ten grams of butter in the 

 dish and weigh again. The difference between the two 

 weighings represents the weight of butter. 



To secure accurate weighings, use scales sensitive to 

 at least one centigram and allow the dishes, both with 

 and without the butter, to cool to about 100 F. before 

 weighing. While it is necessary to cool the sample, a 



