268 BUTTER-MAKIXG. 



and tlien working the butter, the excess of buttermilk is largely 

 eliminated. Especially is this so when the butter is in a medium 

 firm condition. Working is also effective in removing water 

 from the butter. 



In the manufacture of process butter, excessi^'e working 

 while the butter is in a firm condition is now resorted to. 

 Before the national law, which limits the moisture content of 

 butter to 16%, went into effect, process butter usuall}' con- 

 tained more than 16% water; but now the moisture-content 

 of this kind of butter is largely controlled by working it in the 

 absence of water while it is in a firm condition. 



