130 



MODERN BUTTER MAKING. 



169. Per cent of moisture in different parts of 

 churn. Result of moisture tests. 



TABLE XII. 



Result of Moisture Tests. 



Since the churns in most creameries are set in- 

 clined toward the drain end, the water collects at 

 that end of the churn during working of the butter, 

 therefore a great difference in the per cent of moist- 

 ture in the different parts of the churn is noticeable. 

 In fact, there is so much difference that, in order 

 to obtain an average moisture determination, a com- 

 posite sample composed of samples taken from dif- 

 ferent parts of the butter in the churn is necessary, 

 and from this sample the moisture determination 

 must be made. This difference in moisture in dif- 

 ferent parts of the churn is found to hv greater in 

 churns in which the butter is worlvcd into one long 

 column. The middle part of the column bus the least 

 moisture, the butter h1 the gear end has slightly 

 more, and that at the drain end, the highest moist- 

 ture. The greater the iiiclinc of the churn, the 

 greater the moisture at the lower end. This varia- 

 tion in the per cent of moisture, is partly, if not 

 wholly, due to the division of water in the churn 

 during the time that the butter is worked. Through 

 the spreading of the workers while working, the 

 butter passes more quickly through the middle of 



