CONTROLLING MOISTURE IN BUTTER. IIT 



155. The great difference in the construction of 



machinery used in the handling of cream and in 

 the manufacture of butter as well as the different 

 methods employed in different creameries is bound 

 to produce butter which varies greatly in the per 

 cent of moisture it contains. The following facts 

 are intended to assist the manufacturer of butter to 

 a better understanding of the fundamental prin- 

 ciples involved in the control of moisture. 



In order to avoid trouble we ought to know what 

 methods are likely to get us into trouble. Realizing 

 the danger of the application of wrong methods as 

 well as the danger of the wrong application of 

 proper methods in the manufacture of butter it be- 

 comes necessary to discuss various methods bearing 

 on the control of moisture in the manufacture of 

 butter. 



156. Moisture can be controlled. By a close ap- 

 plication of the principles affecting the retention 

 and expulsion of moisture it is possible to control 

 moisture in butter uniformly and satisfactorily 

 from day to day. This can be done without employ- 

 ing any of the so-called "abnormal methods" in the 

 manufacture of butter. 



117. Uniform moisture in finished butter when 

 cream varies in quantity and richness. 



The results in the following table indicate that the 

 richness and quantity of cream used have appar- 

 ently no effect on the moisture content of the fin- 

 ished butter. By studying carefully the methods 

 used and applying the same at the proper time dur- 



