^^ ' Illinois State Dairymen's Association. 



was added each time the finished butter did not always leave the 

 same amount of salt — as part of it was taken up by the surplus 

 water. There seems to be a little less danger of injuring the 

 body of the butter if excessive working is done in the presence 

 of water. The surplus water does not have any tendency to in- 

 crease the moisture content of the finished product providing the 

 other details of the churning operations have been carefully 

 watched. 



The above facts being known there is no objection to adding 

 a known weight of water per pound of butter. The amount 

 of water to vary with the size of churn and amount of butter. 

 The amount of salt to be used is figured on the same basis. 



Results show that marketable butter varies considerably in 

 salt content. Average butter should contain 2J^ to 3 per cent 

 of salt. When the work is under control it is easier to get uni- 

 formity. Therefore a plan can be worked out to suit individual 

 creameries. In our creamery when the regular work is done this 

 plan is followed. 



For every pound of estimated butter in the churn add 2}^ 

 oz. of salt and one-fourth of a pound of water. Close the churn 

 tightly and revolve 10 times before starting the worker. Then 

 work the usual number of revolutions. 20 to 30 with the Dis- 

 brow and from 12 to 16 with the Victor, etc. The only objec- 

 tion found to this method is that salt is wasted. We feel that 

 it has been more than repaid when the other advantages are taken 

 into consideration. 



As the investigation progresses other ideas, pro and con, 

 may be brought to light. Results and details of this investiga- 

 tion will take up too much of our valuable time, but we wish to 

 state these facts. The above method was used in the making 

 of 108 tubs of butter for this season's work on pasteurized and 

 unpasteurized butter. In nearly every churning the number 

 of revolutions the butter was to be worked was stated before the 

 working commenced. Not a single tub of butter showed de- 

 fective workmanship. The average composition of the butter — 

 samples taken from churn were as follows : 



Water per cent, 13.92 ; Fat per cent, 82.56 ; Salt per cent. 



2.93; Casein per cent, .76. 



