A CREAMERY MATTER.

King Country Chronicle, Volume VII, Issue 558, 12 April 1913, Page 3

A CREAMERY MATTER.

MOISTURE CONTROL OF BUTTER The subject of moisture control is one that is receiving an ever increasing amount of attention from creamery men. The Indiana Experiment Station has recently conducted extensive investigations into the factors that influence moisture content of butter, and the results are summarised as under:

1. —The richness and acidity of the cream, size of the butter granules, temperature of and churning in wash water, method of saltine and amount of sal 1 ; used do not materially influence the moisture content of the finished butter.

2.—Large churnings yield butter with a higher per cent, of moisture than small churnings. Butter from raw cream contains more moisture than butter from pasteurised cream. High churning temperatures make butter retain more moisture than low churning temperatures. Working the butter in water regardless of temperature increases the moisture content of butter. 3. —The secret of moisture control lies in regulating the churning temperature and in adjusting the amount of water present during the working process, according to tne firmness of the butter as determined by the chemical, physical, and mechanical properties of the butter-fat and in the systematic use of a reliable moisture test.

4.—Conditions that cause the formation of round, smooth butter granules, such as very thin cream held at a low temperature for a long time and which requires excessive churning and tends towards salviness of butter, make moisture control more difficult and the results more uncertain than when the butter granules are irregular, flaky, and not too firm.

5. —The moisture is not evenly distributed throughout the churn. For this reason it is not safe to run too close to a legal limit, and it is advisable to give a further margin of 1 per cent, as the danger line. 6. —In order to secure a representative simple of the butter in churn, it is necessary to take small portions of butter from all parts of the churn. When sampling, care should be taken to avoid water pockets. 7. Some moisture is lost during the transfer of the butter from the churn to the tub or box and when printing the butter. This loss tends to be greater during the winter months when the butter is firm than during the summer months when the butter is soft. A conservative estimate puts the average loss of moisture in packing at about 5 per cent. B.—Considerable moisture is lost during the> storage of butter. This loss is controlled by the salt content of the butter and hy the thoroughness of moisture incorporation. Unsalted butter loses very little, if any, moisture in storage. The more salt the butter contains the greater is the loss of moisture in storage. Butter in which the moisture is properly in corporated loses leas moisture than butter witha loose and leaky body.

9.—The accuracy of the results of moisture determinations by the butter-maker depends on the preparation of the sample, the sensitiveness, condition, and manipulation of the balance and the carefulness and judgment of the operator in making the test. Most of the moisture tests now available for the use of the butter-maker are satisfactory, and yield reasonably accurate results if manipulated according to directions.