MOISTURE IN BUTTER.
I 'A CANADIAN WRITER'S VIEWS. Writing in a. Canadian dairy paper Mr. L. A. Zurfelt, of Kingston, Ontario, eays:—'"Wo can incorporate in butter 15 per cent of moisture without injuring the finality. I would not advise a butter maker,* however, to try aiul work in moisture unless. he has a moisture test. Several factors tend to increase the percentage of moisture in butter. Butter from ft rich cream will have moro moisture than that from a thin cream made under the same conditions. If the wash water is too cold or if the butter is worked m a room that is too cold, wo will got n tallowy texture and low moisture content. A cluirn that has only half . ot' its capacity of cream in it will give a butter that is lacking in moisture. Anything that' delays tho butter from tho time it separates into granules keeps out the moisture. It is commonly believed that we should churn until the butter is in lumps. Jn my exporicnce this does rot increase moisture, and injures tho quality. Churns of small diameter ars t> be preferred where a largo moisture content is aimed at,".
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Dominion, Volume 4, Issue 1217, 28 August 1911, Page 8
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196MOISTURE IN BUTTER. Dominion, Volume 4, Issue 1217, 28 August 1911, Page 8
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