202 MODERN BUTTER MAKING. 



All that is needed in addition to the above is a 

 person who is very careful in handling all processes- 

 connected with the determining of moisture. The 

 results should come within i/4 to I14 per cent of the 

 actual per cent of moisture in the butter. 



257. Making the moisture test. 



(a). Preparing samples. When a churn test is 

 desired, take a butter trier and take a small sample 

 from each trierful taken from four or five different 

 places in the column of butter in the churn. Be sure 

 to take samples from both ends and the middle of 

 the column. When a knife or spatula is used, re- 

 move the surface of the butter, take a few grams, 

 place the sample in a cup or glass and add to it 

 other small samples taken from four or five places 

 in the butter column. This constitutes the composite 

 sample, from which ten or fifteen grams should be 

 taken, weighed and tested according to the direc- 

 tions for whatever moisture test is being used. Be- 

 fore taking a sample for testing from the composite 

 sample, place the cup containing the composite 

 sample in water of a temperature of 98° to 100° F. 

 and stir continually until the sample has reached a 

 soft, smooth consistency. When this stage is reached 

 remove the cup at once from the warm water, bal- 

 ance your scales carefully and weigh out ten or fif- 

 teen grams as desired. 



(b) When making a churn test and the sample is 

 to be taken from the tubs or boxes just packed, take 

 a knife or spatula and take a small piece of butter 

 from each tub or box and proceed as indicated for 

 the handling of the composite churn sample. 



