124 MODERN BUTTER MAKING. 



is churned, packed and held at the creamery until 

 it reaches the market. 



163. How the chum moisture test was made. After 

 the working of the butter was finished, a three- 

 pound compact chunk was taken from the chum. 

 The sides were cut off until one pound was left, and 

 from this piece a cube weighing about ten or fifteen 

 grams was cut and placed in a Patrick aluminum 

 beaker or in a Wisconsin high pressure oven pan, 

 and heated until all moisture was expelled. By 

 using this method the duplicate samples compared 

 well, and seemed to prove the method an accurate 

 one and one which can well be used in creamery 

 practice for approximate results. A Disbrow churn 

 was used for these churnings. The sampling and re- 

 lesting of the tub butter was done in tlic same man- 

 ner, except that a trier was used, and several plugs 

 taken from each tub. From each plug a few grams 

 were taken (<'iiough to make 30 or 15 grams), placed 

 in the pan or cup, and heated until all the moisture 

 was expelled. Both these methods compared well 

 with standard methods. 



The character of butter has much influence on the 

 results obtained and must always be taken into con- 

 sideration when comparing the results obtained and 

 checking up work done. A common cause of poor 

 and variable results in testing butter for moisture 

 is the use of improper methods, either in taking 

 samples from the churn or from the tub, and in not 

 weighing the sample correctly before and after test- 

 ing. In order to get a representative sample from 

 tile churn, larger ((uantities of butter than one or 



