CONTROLLING MOISTURE IN BUTTER. 127 



V. By working butter in water and leaving water 

 in the churn while incorporating salt. 



VI. By overworking butter in water. 



VII. By churning cream ^very soon or at once 

 after cooling. 



Expelling Moisture. 



A. How not to exceed the legal moisture limit. 



Churn cream at low temperatures. Churn butter 1,0 

 fine granules. Wash butter with cold water. Hold 

 butter in cold water for some time in order that 

 butter granules may become firm. Drain butter dry 

 before adding salt and working butter. Wash butter 

 at intervals, giving a few Avorkings at a time. Main- 

 tain firm butter fat during the whole process of but- 

 ter manufacture, and low moisture is the result. 



B. A few suggestions regarding expelling mois- 

 ture. This can be accomplished by letting the butter 

 stand in the churn until it has set, then start the 

 churn, set the workers in motion, and work as usual 

 until the moisture is sufficiently reduced. If the 

 churning room is so warm that the butter cannot 

 harden or become firm in the churn, put the butter 

 into soaked, unlined tubs and place in cooler until 

 set. Then work as stated above. Hardening butter 

 fat is the only means of expelling moisture and is 

 also the most effective way of preventing too high 

 moisture content. 



167. Variations in moisture at different stages 

 during the churning and working processes. 



It is interesting to note how the moisture content 

 changes during different stages of the manufactur- 



