BUTTER-MAKING 257 



trolled with considerable accuracy, which can be done by 

 modifying the methods of manufacture. A variation of 2 or 

 3 per cent in moisture-content means a large difference in the 

 money returns to the creamery. The butter-maker should be 

 sure that the moisture-content of his product does not exceed 

 the legal limit of 16 per cent as established by the National 

 Government. The nearer he can approach to this limit without 

 danger of going over it, the greater will be his yield. The 

 moisture-content should be controlled by the frequent use of 

 an accurate moisture test. There are, however, certain factors 

 which are not within the control of the butter-maker. Hun- 

 ziker l summarizes the factors affecting the control of moisture 

 as follows : 

 The factors under the control of the butter-maker (Hunziker) . 



1. The property of butter to mix with and hold moisture is 

 largely controlled by its mechanical firmness or texture. Soft 

 butter mixes with and holds moisture more readily than firm 

 and hard butter. 



2. Aside from the process of manufacture the mechanical 

 firmness of butter is governed by the chemical composition of 

 the butter-fat and the size of the fat globules. 



3. The olein content of butter-fat is the most dominant 

 factor in the determination of the mechanical firmness of butter. 

 Generally speaking, the softness of the butter increases or 

 decreases as the per cent olein increases or decreases. 



4. The per cent volatile acids may also influence the 

 mechanical firmness of butter, but its effect is usually offset 

 by more potent influences of other facts which operate simulta- 

 neously but in the opposite direction. 



5. The melting point is not a correct index of the mechanical 

 firmness of butter. 



6. The melting point of butter-fat is influenced by the 



1 Ind. Buls. 159 and 160. 



