TUE CIIEMISTBY OF BUTTER MAKING 69 



milk goes into the cream. The buttermilk contains 

 about 10 per cent of the original casein and albumin 

 and about 15 per cent of the milk sugar. 



69. Composition of Butter. — Average butter con- 

 tains about 10^ per cent of water. Some samples 

 may contain as low as 8 and others as high as 20 

 per cent. An excess of water in butter should be 

 avoided, as it unfavorably influences the keeping 

 qualities and affects the grain and other desirable 

 characteristics. An excess of water is due either 

 to poor methods of butter making or to intentional 

 incorporation of water to increase weight. If a 

 butter contains too small an amount of water, as 8 

 per cent, it fails to have the best physical qualities. 

 Wlicn butter is overchurned and large lum[>.s are 

 formed, greater amounts of water and buttermilk 

 are retained in the butter. The water content of 

 butter is materially affected by the temperature of 

 churning, washing, and working. AVhenever the 

 churning is done at a high temperature, warm wash 

 waters are used and the butter is worked but little, 

 an abnormal amount of water will be present ; while 

 butter that is churned at a low temperature and 

 washed with not too cold water will have the mini- 

 mum water content. If, however, the churning 

 is continued in not too cold wash water, an addi- 

 tional but not excessive amount of water can be 

 incorporated in the butter. Rich creams also have 

 a tendency to produce butter with the maximum 

 water content. 



