| Show BIG LOSS TO THE DAIRYMAN total of lost annually it if united states through low moisture ore content of bitter nil bi IL A loila LOIL 0 state co i lege burlington vt fourteen n million dollars are arc annual ly lost to dairy interests in the united states through the tha low moisture con tent ol of butter the maximum legal amount is IG 16 per cent the average tor for tho the united states is 11 5 per cent an additional 35 3 5 per cent might be added making the v water ate r content 15 per cent v without exceed ing tho the legal limit and without de tori oration in quality of 0 the product now noll how can the moisture content ot of butter be controlled 7 there are many factors influencing moisture content of butter but the two most important ire the churning temperature and the amount of working churning temperature Is ot of lunda funda mental importance during tall fall and winter inter when moisture content ot of but ter la Is low temperature ot of churning should bp be as high as Is consistent w m ith securing a product firm enough tor for handling experiments conducted un der direction ot of the writer showed an increase ot of two per cent in water mater con tent ot of butter churned at 70 degrees decrees F as compared 50 degrees F that churned at 50 degrees F r aver aged 13 S per cent moisture that at 60 degrees F averaged 14 4 per cent that at 65 degrees F r averaged 14 9 per cent that at 70 degrees F aver aged 15 7 per cent churning should stop when butter granules are the size of corn grains the temperature ol of wash mash water should be near that of buttermilk although it if high churning temperatures are employed wash mash wa ma ter a few degrees lower tends to firm butter vice nersa in springtime when per cent ot of water mater in butter ex ceede the legal limit creim cream should be churned at as aa low temperature as pos sible without prolonging the time ot of churning burning thus causing in utter butter to be salvy tho the amount of working has consid erable influence on per cent of mois moi s ture in the finished product hen butter is worked in absence ot of water moisture content decreases rapidly a amount ot of working increases inc but it butter Is worked in presence ot of wa va ter moisture content increases with mith amount of 0 working consequently it if high percentage ot of water Is desired butter should recene minimum amount ot of working sufficing to distria ute salt evenly when no water Is pres ent but maximum an amount bount of working I 1 it f water Is present care should be exercised at all times not to oNer overwork mork butter again it if natural moisture content ot of butter batter is high all water mater should be drained away butter par biall dialls worked water drained off and the working completed |
