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 
Fic. 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-water. 
The more the butter is being churned or worked in the presence 
of moisture, the more water the butter will contain. When the 
temperature of buttermilk and wash-water is low, a small 
amount of churning affects the moisture-content very 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 will be present in the butter. In order to 
