CHAPTER XIII. 

 Determination of Moisture in Butter. 



255. Some creamery operators have increased the 

 per cent of moisture in butter to such an extent that 

 the production of good bodied butter was impossi- 

 ble ; and since Ihey sold the excess of water at butter 

 prices it became necessary for the federal govern- 

 ment to put a stop to this practice by limiting the 

 per cent of moisture to 15.9 per cent. 



It is due to this regulation that devices for testing 

 butter for moisture have come into use, and within 

 the last few years several different moisture tests 

 have been placed upon the market. Information re- 

 garding these tests, with directions for their use and 

 suggestions regarding the taking of samples, are 

 furnished free upon application to creamery supply 

 houses mentioned in the chapter on information in 

 the back of the book. 



256. Necessary apparatus for determining moist- 

 ure in butter. 



Apparatus necessary for testing moisture in but- 

 ter is as follows : 



1. A correct and sensitive scale. 



2. A butter trier, spatula or knife. 



3. Cups or pans according to the kind of moist- 

 ure testing apparatus used. 



4. A moisture testing apparatus. Farrington 

 High Pressure, Ames or Gray's. 



5. A cup or wide mouthed jar for preparing com- 

 posite samples. 



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