THE BUTTER OVERRUN 



173 



TABLE JX— Continued 



I. Moisture Control. — It is possible for the butter maker, 

 by careful study of conditions, to regulate the moisture content 

 so it may remain nearly constant regardless of the composition 

 of the butter fat. The principal factors to be considered in 

 this connection and factors which are under control of the 

 butter maker are presented in bulletin No 76, Iowa Experiment 

 Station, as follows: 



"Churning in a warm room and raising the temperature 

 of the cream and wash water cause the butter to become softer 

 and unite into lumps, in which condition it holds and retains 

 moisture to a greater extent than when butter is firmer. 



"An increase in the size of granules due to over-churning 

 increases the moisture content gradually and only to a small 

 extent. By churning into lumps, the moisture content of butter 

 is increased greatly. 



"The moisture content of butter can be regulated by con- 

 trolling the temperatures, the amount of wash water, and 

 degree of churning in the wash water. 



"The richer the cream is at the time of churning, the more 

 moisture the butter obtained will contain, providing all other 

 conditions are alike. 



