122 PROFITABLE DAIRYING 



out the butter, otherwise we obtain what is 

 known as mottles. Mottles are quite character- 

 istic of dairy butter, and are very undesirable. 

 They can easily be avoided by exercising care 

 in the method of manufacturing the butter. The 

 style of package is regulated by the demands 

 of the consumer, and of late years the one- 

 pound prints and two-pound rolls have become 

 very popular. Any other size or style of pack- 

 age may be used, but in every case the pack- 

 age should be neat and attractive. In fact, the 

 two ends to be achieved in the making of butter 

 are to produce an article that will be attractive 

 to the eye and "tickle the palate." 



The overrun. A hundred pounds of butter 

 fat in the milk will make approximately 116 

 pounds of butter. This is due to the fact that 

 butter contains curd, salt, and water in addition 

 to the butter fat. 



The composition of butter is approximately 

 as follows: 



Fat 82.5% 



Water 14.5% 



Salt 2.0% 



Curd 1.0% 



100.0% 



The difference between the amount of fat and 

 the amount of butter made from the same, ex- 

 pressed in percentage, is termed the "overrun." 



