Butter Making 23 



water may be used to make it firm. It is advisable 

 to wash the butter in two waters to remove any re- 

 maining buttermilk. The chum should be given 

 several revolutions in each water. 



Butter may be marketed either with or without 

 salt. That without salt is known as sweet butter, 

 and is demanded especially by the Hebrew trade. 

 The amount of salt to add varies from 1.5 to 5 per 

 cent, depending upon the taste of the consumer. It 

 is advisable to add the salt while the butter is yet 

 in the granular condition. 



Working distributes the salt evenly, presses out the 

 free buttermilk, gives the butter a solid body, the 

 desired texture or grain and a uniform color, and 

 also incorporates the moisture. If worked too much 

 the butter will be greasy or salvy and the texture 

 injured. If not worked enough, the color will not 

 be uniform and the body will not be solid. 



The increase of the butter over the butter fat is 

 due to the incorporation of moisture and is known 

 as over-run. It is the aim of every butter maker to 

 secure as large an over-run as possible. The legal 

 limit of moisture is 15.99 per cent. 



The incorporation of the moisture shoyld be 

 studied in relation to the following factors : 



Temperature of cream and wash water. 

 Amount of cream in churn. 

 Percentage of fat in cream. 

 Amount of working. 

 Pasteurized or raw cream. 

 Degree of ripeness of cream. 

 Churning butter in wash water. 

 Working butter in wash water. 



The secret of moisture control lies in regulating 

 the churning temperature and in adjusting the 



