V2i\ MODERN BUTTER MAKING. 



in I'l-caincry butter making, all sides must be well 

 studied iinc] we musi sec into and understand what 

 conditions affect an incr('cis(! or a decrease of mois- 

 ture in butter. 



In every one of the ehurnings in table IX, except 

 No. 8, the butter was woiked in water after being 

 washed. The quantity of water used in the first five 

 ehurnings was twie(^ the amount of the butter 

 churned. In numbers (J, 7 and 8, the quantity of 

 water used was threi' times the amount of the butter 

 eliurned. Working the tiutter in water has a ten- 

 dency to increase the moisture unless the butter is 

 quite firm. The rate at which moisture in butter is 

 increased by working the butter in water depends 

 more upon the condition of tlie butter fat than upon 

 the number of revolutions given in water. The solid- 

 ity of the butter fat determines the rate of increase 

 or decrease of moisture in butter during the wash- 

 ing and working processes. Under proper condi- 

 tions butter may be worked a little in water with- 

 out necessarily spoiling those qualities which enter 

 into the makeup of perfect butter. 



166. Retaining and increasing moisture in butter. 



Moisture may be increased and retained in the fol- 

 lowing ways : 



I. By churning cream at a high temperature. 



II. By ovcrehurning. 



HI. By churning very rich ei'eam. 



IV. By washing with warm water and churning 

 the butter into lumps in the wash water. 



