WATER CONTENT OF BUTTER.

Dominion, Volume 3, Issue 916, 8 September 1910, Page 10

WATER CONTENT OF BUTTER.

; iICTiON''6F :WASH-WATER;ANS r : ■ v ;';;.;■;:; I-..;:/;;JSALT.:;;.. I '' ,, -;W- ; ; ;'; ;. In the ■ course; of; an article in. the "Agi'i-: ■cultural.. New ;; South- ; Wales an- authorityVimtes: .-'. :: '. .. .■:■-.. '.','. ;■-. Pretty-; , , well;, , all s are- aware ■that the. temperature of the.water at ;■:which' the!butter is: Washe'd has .a ma'te'riaV.in-: .fluenceon. the'percentage:of water which remains, in the; prpduct.i: ; All' ■.perhapsV".hoWeyei';:;:'ai'e ; iiot;; / aware::'that'' jyhen; a teinp'erature for; churning of, -. say;'-, as.ilow.as"sl "degrees Pahr.-is;used,'the : temperature ;6f;. the v , washrwater ; will, have a'yery considerable influence, oh bsritage of,.water s.whicli .remains in ' the butter: . a: laTge. number'oi'-.experim'ents, that.when. ',water;: apprbaohirig; B0.; degrees, : Fahr;.' is used.-for, the of' the butter,:made; tf6nx:-cream.'-at i: ;. : :the : , : ,temperatiirP .of .51 : degrees,"the 'percentage:-of iwater found ;i£.;: a -finished,'lbutter, '■'.. all; 0 tliiit-. things being^equal, , •.is. very .much greater', than ■when...the- temperaturefof < the wash-water MI deg'reps orjJO : ]?ahr/.,v ■ ;■ ; : A. series .of : 'pliurniiig: operationscarried but",by... one -:of'' the;; Unite d; States : 'ekperi-; meht.:■ stations':'eliowed'".-tliat 'wishing'.of .butter;churned;at. normal temperaturea ;ih temperature,; produces; '^difference on- the , /wateri;'content if vthei' finished .butter '■:. of:2;.per. .cent..!■;. ; .The , 'b'ut.ter. with; wjiich, the. Hvater;; of ~ . ;the;: >h 'igh'er., ! . temneratul'e ovaa showed.; ;tlie.;:most;.;water^ : "i^sf;comes/b'act.{te..theV;iiuestipn|pf : tfinpefatiire.^f'tth'e : y;butter':;'during'.'.'the 'ofi'v' ''working;?-andjij,.tk'erefpre,.'oa' \tp e > the'" qiies.tipii: ; tpf ■ t%' : flrih;iess,:'..qf..;. the. fbutter /because;: 'tfn^tHit^P^^i^a'Sery-grea't''extent ; t'he*':perceß.tag'e ; ' ; 6r 'water';which.-remains -in v the'';finishe;dtfprSducS a - : .' : =,';.y t: ; ; : :■; If,;the • temperature' of. , the butter!Mur-' ing ; the ! -ivorkingj.'.prpcess :■' in '. summer.. is, eayy -about CO"degrees!l , ahr.,:.thb,;buttßi-. doisunofc. offer,: suJticient:.:.re,sistance worker.;to•;enable'- the "machine to-.'■press', .outijthe .'.water.'; -iFrom' this, it -'wi11..-be'" ,ga^hered : ,'']io\v i v.:atepr^ely;..net«ss^y.!.'it, , :'is that;the rboms-in which• butter■is worked should- be ■'■ held .;at •.:d: fairly; low .tempera- • ture, 'if a butter:of-lo"w-water : content.;is :manuf actiire4S;P/;i po'uraey v bieney.;in ; pf.'.the, working';room bah: be' ; .made' u'p'vjfqr by.'lowering. \,j i^: i tempora.ture";bf-'!the;butter either: '.in a-cold io.om',:'or 'by,-fiHaUy.;washing";the "[butter i'when;in\ small .grains ;in.,very '.cold watei;;:, sp;.'',that': :diiriiig,; the .• time.. it, is being/worked-the' .butter, will remain, '.at., 'excess''*atpKitp'"be-expressed, from'it.'":',. ; ■•;: AltHdu'gfe'^unsalted - tbutter;,Las':a"; drier appearance. than'salted:, butter,'it will jbe; '.found, from'a; T umy.er.sal, experience;^^that ; the""unsalted: buttery.cpntains'■'■■ a'-/higlier-Serceiitage -:of'.water'if manufactured .;uner the;same .conditions: as Mgards tern-, ,pera ; turey ns: th'e':,salted -butter. • : ( : : The reaf : 6pa i, 'fpr.'.\tiis-.'is;-;tliat.:. : ..(;sie''"a"ddition.'of;.salt." /td^butter,sets free".a; certain.amount.of. ■jvater which'is .easily : pressed.out";of.the; ibutterv'/aiidUt: -.imghtvcie','^ a: general tiling'..th'rit ; the'addition.'of 3'- per ioontV-:of•''saltj'.reducesnithe .-water.■ content; of the butter.iby ; at<least:2 per::ceiit.i-pro-;, .vided : : ; ,the v ::teniperature ! of..the'butter.is ■not;top high.;;.;. ■'■)-. \';-;',■:;;;■;;;';'-;f::■;;.'.■■