COMPOSITION OF BUTTER. 285 



2. The dull and dry appearing condition of butter may be 

 due (1) to the presence of an excess of moisture properly incor- 

 porated ; (2) to the treatment the butter receives during manu- 

 facture. When the dull and dry appearance is due to moisture, 

 the water has been incorporated during the churning, or during 

 the washing process, through excessive churning or working 



Fig. 171. — Rubber mop. 



in the buttermilk or wash- water at a high temperature. The 

 dullness may also be brought about by overworking the butter. 

 If the butter has been overworked, as a rule, it contains little 

 moisture, though its appearance may be like that of butter 

 containing an excess. 



The conditions which affect the moisture-content of butter 

 during its manufacture are: 



(1) Temperature of cream and of wash-water. The higher 

 the temperature of these two substances, the more water will 

 be incorporated in the butter. When the temperature is too 

 high, the body of the butter is injured materially. The keeping 

 quality of the butter is also injured by having the temperature 

 of the cream too high. The buttermilk constituents are incor- 

 porated with the butter and cause it to deteriorate rapidly. 



(2) The amount of churning in buttermilk and wash-^vater. 

 The more the butter is being churned or worked in the presence 

 of moisture, the more water the butter will contain. AMien the 

 temperature of buttermilk and wash-water is low, a small 

 amount of churning affects the moisture-content xexy little, 

 while if the temperature is high, great care should be taken 

 not to overchurn. 



(3) Per cent of fat in cream. The thicker the cream the 

 more moisture there mil be present in the butter. In order to 



