250 MODERN BUTTER MAKING. 



4. Short weight of test samples. 



5. Reducing the per cent of fat in butter. 



6. Increasing the per cent of moisture in butter. 



7. Increasing the per cent of cnsein in butter. 



8. Reducing losses to a minimum. 



9. Giving short milk or cream weights. 



10. Churning at high temperatures. 



11. Working butter in wash water. 



12. Washing butter with warm water. 



13. Overworking butter in water when soft. 

 (b) Factors causing a decrease in overrun: 



1. Overreading cream or milk tests. 



2. Reading tests when sample is too hot. 



3. Black specks and flocules in sample tested. 



4. Overweight of test sample. 



5. Too high per cent of fat in butter. 



6. Too dry butter. 



7. Decreasing the per cent of casein. 



8. Spilling milk or cream or using a leaky churn. 



9. Giving over Aveight in milk or cream. 



10. Churning very eold cream and washing in 

 very cold water. 



11. Working hard butter at intervals instead of 

 continuously until done. 



12. Draining butter too dry and adding cold, dry 

 salt. 



13. Adding salt to crest m or wash water. 



