Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . between6% and 16%. Frequently butter is found that contains morethan 16%, but this amount is in violation of the law. ISuttermay contain as much as 18% of water, if properly incorporated,without affecting its apparent commercial quality. Water ispresent in a greater proportion than any other non-fat con-stituent. Its variation is also greater than that of any otherconstituent. The fat will, of course,
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . between6% and 16%. Frequently butter is found that contains morethan 16%, but this amount is in violation of the law. ISuttermay contain as much as 18% of water, if properly incorporated,without affecting its apparent commercial quality. Water ispresent in a greater proportion than any other non-fat con-stituent. Its variation is also greater than that of any otherconstituent. The fat will, of course, vary with the more water there is present in the l^utter, the less fat therewill be, and the less water, the more fat. As butter is bought. Fig. 170.—Ice-crusher. 284 BU TTER-MA KING. with the understanding that it is rich in fat, niucli objection liasbeen raised to butter containing an abnormal amount of objection by consumers is, of course, a just one. Theproducers desire to incorporate as much water as is consistentwith good quality. Butter containing a high moisture-con-tent, more than 18%, ^vill appear dead and dull. It is sticky,and when sampled with a trier it is next to impossible to draw afull trier of butter. It shri^els and rolls on both sides of the trier Moisture affects butter in two principal ways, according tothe way in which is is incorporated: (1) By causing leakybutter, and (2) by making the butter appear dull. 1. This leaky condition in commercial butter is ^ery has been a common opinion among l^utter-judges that when-ever water appears in large drops on the butter, and some-what slushy when sampled, the butter contains too muchmoisture. This, however, is not always the case, as
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