144 THE BOOK OF BUTTER 



ture in butter can usually be accomplished by careful 

 and thorough working. 



106. Incorporation of moisture. — There are two ex- 

 tremes in the condition of moisture in butter. Often 

 the butter is not worked sufficiently to incorporate 

 the moisture properly, in which case the water collects 

 in pockets. When this butter is cut, it appears leaky. 

 On the other hand, some butter is worked entirely too 

 much, for the moisture is incorporated in droplets so 

 minute that the product appears to be almost " bone 

 dry," which is not desirable. Such butter may contain 

 even more moisture than the leaky goods. 



107. Control of amount of moisture. — The amount of 

 moisture in butter has a direct relation to the over-run. 

 Therefore, every creamery butter-maker should be a 

 student of this process. 



The many factors affecting the control of moisture in 

 butter have been studied by several experimenters. 

 Such questions as the following have been investigated 

 to this end : the temperature of the cream and of the wash 

 water, amount of cream in the churn, percentage of fat in 

 the cream, amount of working, pasteurized or raw cream, 

 degree of ripeness of the cream, churning butter in wash 

 water, and working butter in wash water. Hunziker, 

 Mills, and Spitzer ^ summarize their work in these words : 

 " The secret of moisture control lies in regulating the 

 churning temperature and in adjusting the amount of 

 water present during the working process according to the 

 firmness of the butter as determined by the chemical, 

 physical, and mechanical properties of the butter-fat, 



' Hunziker, O. F., Mills, H. C, and Spitzer, Geo., Moisture 

 Controlof Butter— 2, Purdue Univ. Agri. Exp. Sta., Bui. 160, 

 p. 418, 1912. 



