254 THE BOOK OF BUTTER 



3. Add about 13.5 c.c. water when 4.5 grams butter 

 are used. The temperature of this water should be 100° 

 to 120° F. so as to melt the fat. 



4. Add sufficient acid to give the solution a very 

 light shade of brown color, as there is very little solids 

 not fat, to cause a change in color. 



' The remaining steps are the same as for testing cream. 

 It must be remembered, when reading the test, that if it 

 has been made in a 9-gram cream bottle and 4.5 grams of 

 butter were used, the reading must be multiplied by 2. 



MOISTURE TEST OF BUTTER 



The amount of moisture in butter is important only 

 in the final product. It is not of special concern in 

 the whole milk, cream, and the like. Inasmuch as the 

 moisture test is simple and as heretofore the fat test of 

 butter has been somewhat difficult of technique in the 

 hands of the layman, the moisture has been the constituent 

 controlled by law. 



229. Sampling. — The sampling of butter for moisture 

 tests should be carried out as outlined above for "sampling 

 butter" for the milk-fat determination (par. 227). In 

 this test also it is very essential that the sampling be 

 made properly, for the moisture in butter is variable. 

 According to researches by Guthrie and Ross'^ of fifty- 

 one packages, nine, or 17.6 per cent, showed a differ- 

 ence of 1 per cent or more of moisture in adjacent 

 samples, and in eleven packages or 21.6 per cent there was 

 a difference of 1 per cent or more between the lowest 

 and the highest moisture tests. Lee, Hepburn, and 



' Guthrie, E. S., and Ross, H. E., Distribution of Moisture 

 and Salt in Butter, Cornell Univ. Agri. Exp. Sta., Bui. 336, p. 

 21, 1913. 



