i:j-' MOUICUN BUTTER MAKING. 



closely, another test can at once be made and the 

 error located. 



172. An exceptional case. A special churning was 

 made to determine what the results would be when 

 special precautions were taken in ripening the 

 cream, in churning, and in washing and working the 

 butter. To the surprise of those who examined the 

 butter when a week old, it was found that it con- 

 tained 18 per cent of moisture and scored 96% 

 points. This score was the average of the scores 

 of three judges. Upon critical examination it was 

 found that the body of the butter gave way more 

 easily under the trier, than butter having a lower 

 moisture content. It must be remembered that this 

 was as exceptional case, and that butter with 18 per 

 cent of moisture, as ordinarily made, would be quite 

 ditferent. H. L. Puxley, in Modern Dairy Farm- 

 ing, Chapter XI., p. 107, 1906, says: "Even good 

 butter contains a large percentage of water, but this 

 should never be more than 15 per cent." 



I wish to emphasize the fact that it is not so much 

 in the increase of one or two per cent of moisture, 

 that the main danger of producing poor butter lies. 

 It is the quality of the raw material which is usu- 

 ally at the bottom of most of our trouble with but- 

 ter faults. 



173. Factors most necessary for controlling moist- 

 ure. Even though there are a great many condi- 

 tions which affect the per cent of moisture in butter, 

 there is no one factor which affects the moisture to 

 a greater extent than a properly educated man at 

 the churn. Next in importance, are the temper- 



