BUTTER-MAKING 259 



of salting and amount of salt used, do not materially influence 

 the moisture-content of the finished butter. 



2. Large churnings yield butter with a higher per cent of 

 moisture than small churnings. Butter from raw cream con- 

 tains more moisture than butter from pasteurized cream. High 

 churning temperatures make butter retain more moisture than 

 low churning temperatures. Working the butter in water re- 

 gardless of temperature increases the moisture-content of butter. 



3. The secret of moisture control lies in regulating the churn- 

 ing temperature and in adjusting the amount of water present 

 during the working process according to the firmness of the 

 butter as determined by the chemical, physical, and mechanical 

 properties of the butter-fat and in the systematic use of a re- 

 liable moisture test. 



4. Conditions that cause the formation of round, smooth 

 butter granules, such as very thin cream held at a low tempera- 

 ture for a long time and which requires excessive churning and 

 tends towards salviness of the butter, make moisture control 

 more difficult and the results more uncertain than when the 

 butter granules are irregular, flaky, and not too firm. 



5. The moisture is not evenly distributed throughout the 

 churn. For this reason it is not safe to run too close to the 16 

 per cent limit, and it is advisable to establish 15 per cent as the 

 danger line. 



6. In order to secure a representative sample of the butter in 

 churn, it is necessary to take small portions of butter from all 

 parts of the churn. When sampling, care should be taken to 

 avoid water pockets. 



7. Some moisture is lost during the transfer of the butter 

 from the churn to the tub or box and when printing the butter. 

 This loss tends to be greater during the winter months when the 

 butter is firm than during the summer months when the butter 

 is soft. A conservative estimate puts the average loss of mois- 

 ture in packing at about 5 per cent. 



