118 MODERN BUTTER MAKING. 



ing the manufacture of butter, conditions affecting 

 the moisture content can be controlled and the de- 

 sired per cent of moisture (;an be retained in the 

 butter. That the results in Table V., page 119, were 

 so uniform is due to carefully watching details con- 

 nected with the various operations during the whole 

 process. For instance, compare churning No. 1 with 

 churning No. 6. In No. 1 the quantity of cream is 

 much less than in No. 6; the cream .test is low in No. 

 1 and high in No. 6; the temperature of the wash 

 water used is lower in No. 1 than in No. 6. The fore- 

 going factors are in favor of higher moisture in No. 

 6. To offset this, No. 1 had a higher cream temper- 

 ature and received twenty revolutions in washing 

 against six revolutions in No. 6, which had a lower 

 cream temperature. Since the temperature of the 

 wash water was lower in No. 1 than in No. 6, No. 1 

 was churned more in a larger quantity of wash wa- 

 ter than No. 6. By drawing off the water sooner in 

 No. 6, it did not have time to affect the temperature 

 of the butter granules much even though the water 

 was warmer. Churning No. 6 was drained quite dry 

 while in No. 1 more water was left in the churn at 

 the time the salt was added and the butter worked. 

 By carefully studying these two ehurnings it will be 

 noticed that where one factor favored high moisture 

 another factor favored low moisture. In the uni- 

 form and relative- adjustment of those factors lies 

 th(i secret of properly handling churning processes 

 from day to day. Study churning No. 3. Factors 

 conducive to high moisture are: High cream test 

 and fairly high churning temperature. Factors con- 



