234 Testing Milk and Its Products. 



1906 (305) ; these measures have rendered the question 

 of guarding against an excessive water content in the 

 butter one of the greatest importance to all butter- 

 makers. 



Most of the methods suggested for this purpose are 

 essentially the common method of chemical analysis, 

 modified to meet the demands of every-day factory con- 

 ditions. Eeferences to 

 descriptions of the dif- 

 ferent methods pro- 

 posed are given below, 

 and a few that are now 

 used ia factories and 

 outside of chemical lab- 

 •'^oo oratories, are described 



Fig. 58b. Scale for weighing but- 

 ter for testing. in detail. 



In all these rapid methods of determining the water 

 content in butter, the sample of butter must be pre- 

 pared so as to accurately represent the lot of butter 

 sampled (see 102), and must be carefully weighed on a 

 delicate scale (see figures 58a and b). The directions, 

 in so far as they are given in detail in the following, 

 therefore, presuppose that a carefully prepared, fair 

 sample has been obtained in all cases. 



373. Among the methods proposed for the rapid de- 

 termination of the per cent, of water in butter that 

 are adapted for use in creameries may be mentioned: 



Richmond's method,^ Carroll's tester,^ Geldard's but- 



» Dairy Cliemistry, p. 252. 



" Dept. of Agr., Ottawa, Dairy Com'r Branch, bull. 6, pp. 10-11. 



