RENOVATED AND LADLED BUTTER 217 



173. Over-run. — The quantity of the finished product 

 is usually much more than the amount of the raw material, 

 for most dairy butter is low in moisture. These remade 

 butters contain high percentages of moisture and salt. 

 In fact the profit is largely secured in the increase of the 

 final product over the original stock. 



174. Method of manufacturing renovated butter. — 

 The renovated product passes through a melting process ; 

 whereas the ladled butter is merely softened by warmth 

 so that it may be easily reworked. In general, renovated 

 butter is made in the following way; the description is 

 taken from Shaw and Norton,^ and covers the process 

 used in a factory in the Central West : " The packing 

 stock is taken to the third floor, and after removal from 

 the containers is thrown into a large melting vat in the 

 bottom of which are steam coils. One end of the vat is 

 screened off, and in this screened-off section is a pump 

 constantly in operation during the melting process, con- 

 veying the melted mixture to a battery of settling tanks 

 each having a capacity of 500 pounds. The settling 

 tanks are jacketed, the space between the jacket walls 

 being filled with water which is heated with steam to 

 maintain the proper temperature during the process of 

 settling, which lasts from 6 to 10 hours. The clear butter 

 oil is run from the settling tanks to the blowing tanks on 

 the floor below. The blowing tanks also are jacketed, 

 and have a capacity of 400 pounds of butter oil. The 

 blowing is conducted at a temperature of 110° to 120° F., 

 about 15 hours being usually required for an average 

 grade of packing stock. The air is washed and heated 



1 Shaw, Roscoe H., and Norton, Raymond P., Blowing Ren- 

 ovated Butter Oil at Pasteurizing Temperature, Jour, of Dairy 

 Sci., Vol. 1, No. 2, p. 28, 1917. 



