CHURNING AND WASHING BUTTER. 



241 



tion also contains many undesirable germs, which, when in- 

 corporated into the butter, will cause it to deteriorate to a great 

 extent. When the cream is in poor condition, the churn should 

 be stopped as early as is consistent with the completeness of 

 churning. The buttermilk should be removed and the butter 

 washed thoroughly in good clean and pure wash-water. If 



FIG. 147. Butter from 1 Ib. of fat in cylinders, showing the effect of differ- 

 ent percentages of water upon quantity. The water-content of these 

 samples ranges between 8% and 19%. 



the wash-water is added while the butter is in this granular 

 condition, the buttermilk can be very effectively removed. 

 If one washing is not sufficient, wash three or four times. In 

 such a case the temperature should be low. If the temperature 

 of the wash-water is high, and the butter is washed excessively, 

 it will contain too much moisture when it is finished, and is 

 likely to be salvy. By washing with water at a low temperature 

 the butter will not incorporate so much water. What it does 



