ON BUTTERMAKING 5 1 



cheesemaking. Its quality depends largely upon 

 the quality of the milk and whey, and the amount 

 to be made depends upon the amount of fat lost in 

 the whey in the process of cheesemaking. The 

 amount varies between 2 pounds to 5 pounds in 

 every 1,000 pounds whey. 



What are the common sources of loss in butter- 

 making? 



I. Improper care of the milk. 



Carelessness in sampling milk or cream. 

 Inaccuracy in reading fat in test bottles. 

 Carelessness or inability in running separa- 



2 



3 



4. 



tors. 



5 

 6. 



Errors in cream ripening. 



Spilling milk or cream while handling it. 



7. Inaccurate scales. 



8. Carelessness or inability in churning. 



9. Losses in buttermilk. 



10. Moisture content of butter may be too low. 



11. Moisture may not be properly incorporated, 

 allowing great shrinkage in weight. 



12. Printing machines may not be accurate, giv- 

 ing overweight. 



How is butter tested for its fat content? 



I. By the ether method. 



Evaporate a known weight, 2 to 3 grams, to dry- 

 ness in a flat-bottom dish. Then wash the total 

 contents of the dish upon a weighed filter paper, 

 using about 50 c. c. of ether or naphtha. Then 

 wash free from fat the residue on the filter, with 

 ether or naphtha. The filter is then dried at 100° 

 C. to constant weight and weighed. The percent- 



