CONTROLLING MOISTURE IN BUTTER. 



119 



ducive to low moisture content are : Washing but- 

 ter in slow gear, fifteen revolutions (which has a 

 tendency toward making the granules firm), drain- 

 ing butter quite dry, and using low temperature 

 Avash water. 



Not only is such balancing of methods necessary 

 in order to get uniform results, but one must also 

 be able to judge by the condition of the butter fat 

 during the various stages, how long or how short 

 each period of handling must be. The operator must 

 also study conditions as they arise in order to know 

 the quantity and temperature of water to be used 

 with such changed conditions. 



Vniform 



TABLE y. 



lire in Finished Butter When Cream Varien 

 in Quantity and Richness. 



