*- TH.*. 



f TJV IT Y 



CHAPTER XI 



THE PRINCIPLES OF BUTTER-MAKING 



A SAMPLE of pure butter should contain no 

 more than from 10 to 15 per cent, of moisture, 

 a good sample averaging about 12 per cent, and, 

 unless heavily salted, an almost infinitesimal 

 proportion of mineral matter. Theoretically, 

 butter should contain nothing more than the fat 

 of milk, the salt which is added during manu- 

 facture, and the water which up to a certain 

 point is inseparable from butter. Those who 

 understand the manufacture of butter are well 

 aware that both by the exercise of skill and care- 

 lessness a much larger amount of water can be 

 added to it than is essential ; and it follows that 

 the larger the amount of water, the greater the 

 weight of the butter produced. To knowingly 

 manufacture butter with excessive moisture is 



fraudulent, for the consumer pays the price of 

 127 



