Fig. 127 — Rubber mop. 



CONTROL OF MOISTURE IX BUTTER 313 



T hey had their cream in such a condition that it would churn in 

 about f(_)rty-h\'e minutes and the butter !:;;ranules would be so 

 tirm that the butter could be worked sufficiently to prevent 

 niottles and leaky butter. 

 Hutter was churned nor- 

 mally to granules about 

 as large as wheat. A 

 num})er of conditions was 

 responsible for this wide 

 variation in the composi- 

 tion from season to season, such as washing with toi.) c<jld 

 water in the winter months and churning at too high a tem- 

 l)erature in the sununer months. 



Feeding cows on dry feed during the winter months has an 

 effect upon the composition of fats. There are more of the 

 high-melting fats present; consequently, the butter has a 

 higher melting point. 



In the early da}'s of the creamery business practically all 

 butter was worked on the table worker. It was the custom of 

 man)' makers to work their butter twice. After having the 

 salt incorporated they would set it in the cooler for three or four 

 hours or leave ic until the next da)-. This had a tendenc}- 

 to make butter with a lower moisture-content, as the second 

 working would invariably start a fresh flow of moisture from 

 tire butter. 



The invention of the combined churn and other modern 

 creamer}- machinery enabled the butter-maker more easih' to 

 control the composition of the butter. The combined churn 

 has been a great benefit to the creamery industry. It keeps the 

 butter in a more sanitary condition and prevents flies and dirt 

 from coming in contact with it. The butter can be worked in 

 one working so that it will be free from mottles and in a con- 

 dition to be packed directl}- in sanitary packages. Hence it is 

 not surprising that the combined churn is being universally 

 adopted throughout the dairy world. 



It is only reasonable to suppose that since the adoption of 

 the combined cliurn the moisture-content of butter would run 



