This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 Excerpt: ...the temperatures, the amount of wash water, and degree of churning in the wash water. "The richer the cream is at the time of churning, the more moisture the butter obtained will contain, providing all other conditions are alike. "The degree of ripeness has very little if any influence upon the moisture content of ...
Read More
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 Excerpt: ...the temperatures, the amount of wash water, and degree of churning in the wash water. "The richer the cream is at the time of churning, the more moisture the butter obtained will contain, providing all other conditions are alike. "The degree of ripeness has very little if any influence upon the moisture content of butter. "When all other conditions are the same, butter from pasteurized cream contains about i 1/2 per cent less moisture than that made from raw cream. "If it were possible to keep all conditions alike the fullness of churn will have no influence on the moisture content of butter." In accordance with results obtained by the Indiana Experiment Station 1 the acidity of cream, method of salting, and amount of salt used do not materially influence the moisture content of the finished butter, but large churnings yield butter with a higher per cent moisture than small churnings, and working butter in water regardless of temperature increases the moisture content of butter. Moisture tests should be made from each churning so that the butter maker may learn to control the moisture content of his butter. Such tests are also of importance so that he may know whether or not he is making a legal butter. It will be taken for granted that butter makers and creamery managers are fully familiar with the use of the moisture test. Salt Content of Butter.--The salt content of butter may vary from 1 to 5 per cent. Thus it becomes evident that the salt content influences the overrun materially. Salt is added to butter primarily because the consumers demand it. The salt content should be uniform: First, because it influences the uniformity of the flavor, and second, the profit obtained by the manufacturer from added salt should remain constan...
Read Less
