FACTORS THAT AID L\ MOISTURE KJXTROL 



319 



though the same regulations ha\-e been (jbscrved as at other 

 times. Makers have Ix-en heard U> sa}- that the\- could control 

 the moisture-content of butter to within two or three hundredths 

 of the limit. Serious doubts may be entertained as to the cor- 

 rectness of such a statement. 



Not \'er}- long ago a butter-maker called at the office of the 

 American Association oi Creamer}- Butter Manufacturers and 

 proclaimed that he was churning in such a wa}- that his moisture- 

 content would not \'ary more than two or three hundredths of a 

 per cent from day to da}-. He was asked to send a sample of his 

 butter to the Association laborator}-, and it was found to have a 

 moisture-content of nearh' 17 per cent. The moisture in the 

 samples he sent in varied 2 j)er cent, or ranged fr(jm 15 to 17 

 per cent. 



Different methods are used for controlling moisture. Some 

 make a moisture test when the working of the butter is abt)Ut 

 half finished. If it is found that the butter runs low in moisture 

 they add to the churn the amount of water they wish to incor- 

 porate and continue working until the butter takes up the water 

 added to it in the churn. On the contrary, if the}- find the 

 moisture is too high they fasten the churn door so that moisture 

 will escape and continue to work the butter until it contains the 

 right per cent of moisture. 



Other companies that manufacture enormous Cjuantities of 

 butter never work butter in water. The}- endea\-or to control 

 the moisture entirely through their methods of churning. They 

 are not, however, trying to crowd the limit in moisture. 



With thick cream, or cream containing a low per cent of 



