CONTROLLING MOISTURE IN BUTTER. 121 



VI. is wholly due to the proper (table No. V.), or 

 improper (table No. VI.) application of methods 

 used. The body of butter is usually weak whenever 

 the moisture exceeds 16^/^ or 17 per cent and is de- 

 cidedly soft when it exceeds 19 per cent. 



No rule which is applicable to all conditions alike, 

 can be formulated because conditions under which 

 butter is made, vary very much. Not only are 

 the results obtained affected by a variation of con- 

 ditions under which butter is made, but different 

 butter makers judge conditions differently. Due to 

 this, no rule can be formulated which could be used 

 under all conditions. However, by having a perfect 

 system of cream standardization, by knowing the 

 exact quantity of cream used at each churning and 

 by a careful adjustment of temperatures, very good 

 results can be obtained by following a definitely 

 outlined method. 



160. Not always the same results. In order to de- 

 termine how much the per cent of moisture would 

 vary by employing the same methods, six churnings 

 were made from the same lot of cream. These 

 churnings were all made in the same churn and 

 within ten hours time. In the table below will be 

 found the result of these churnings : 



Six churnings made from the same lot of cream. 



After the butter had stood for four days in a 

 freezer, it was retested for moisture and the samples 

 were taken with an ordinary butter trier. The re- 

 sults obtained are given below. 



