MILK SUPPLY AND CREAMERY PRODUCTS 79 



Salting. — During this working process salt is added 

 and thoroughly distributed and worked in. About half 

 an ounce of salt is used for a pound of butter. 



Composition of Butter. — Wlien finished, the butter 

 ought not to contain more than 12% to 15% of water, 

 and there should be at least 80% of butter-fat. If all 

 the butter-fat originally in the milk could be taken out 

 in the butter, 100 lbs. of 4% milk should yield 4.88% 

 (4.88 lbs.) of butter with 82% butter-fat. But a little 

 is lost in the skim milk and more in the buttermilk, 

 which usually contains Yf/o fat, so that about 43^ 

 lbs. is all the butter that can be expected from 100 lbs. 

 of milk. 



Overrun. — Creamery men are much interested in the 

 ^'Overrun" which means the increase from the churn 

 over the amount of fat in the milk. For instance, if a 

 quantity of milk containing 100 lbs. butter-fat as shown 

 by the Babcock Test produces 114 lbs. of finished 

 butter, the overrun is 14%. The buttermaker who 

 gets the largest overrun by reducing the loss of butter- 

 fat in the skim milk and the buttermilk to a minimum, 

 keeping the percentage of water in the butter just 

 below 16%, and yet producing high scoring butter, is 

 considered most efficient. 



Packing. — For the market, butter is packed in tubs 

 or stone jars. Or it is molded in neat one-pound bricks 

 and WTapped in parchment paper. 



Sweet Butter .^Real '' sweet '^ butter is churned from 

 fresh, sweet, unsoured cream. But usually the name 

 is given to the unsalied and uncolored butter that 

 many people relish. Without the salt it does not keep 

 as well as ordinary butter, and must be eaten quite 

 fresh. Well-made salted butter will keep for months 



