CONTROLLING MOISTURE IN BUTTER. 



120 



ing. The wash water used ranged from 51° to 54° 

 P. After the butter had been washed it was salted, 

 and the working finished immediately without any 

 stop except about five minutes which was necessary 



TABLE XI. 



in order to obtain a fair sample of butter to be used 

 for moisture determinations. About ten or fifteen 

 pounds of water was left in the churn in all of the 

 above churnings to facilitate the dissolving of the 

 salt and to increase the moisture content of the but- 

 ter. The finished butter was all in a fine, waxy con- 

 dition, not slushy, salvy nor gritty. By carefully 

 watching conditions, the moisture in butter can be 

 increased as much as 2.35 per cent during the incor- 

 poration of' the salt. In all of the above churnings, 

 the butter was worked only enough to properly in- 

 corporate the salt and avoid mottles. The results 

 shown in table XI. seem to indicate that the moist- 

 ure in butter is retained, increased or expelled ac- 

 cording to the firmness of the butter fat. This is 

 noticeable in churnings 4, 5, and 9. 



