128 



MODERN BUTTER MAKING. 



ing process. In the experiments noted in the fore- 

 going table, the wash water was tempered to 54° 

 and 55° P., and the temperature of the cream was 

 about 52° F. when put into the churn. This table 

 seems to indicate that cold water has a tendency to 



TABLE X. 



lower the moisture content of butter during wash- 

 ing under certain conditions, but the moisture can 

 be increased by allowing a little water to remain in 

 the churn during the incorporation of the salt. 



168. Per cent of moisture and the firmness of 

 butter. 



The cream used in the above churnings was of 

 such a temperature as to insure exhaustive churn- 



