268 BUTTER-MAKING. 
and then working the butter, the excess of buttermilk is largely 
eliminated. Especially is this so when the butter isin a medium 
firm condition. Working is also effective in removing water 
from the butter. 
In the manufacture of process butter, excessive 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 usually 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. 
