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('16) 2»e-59a9-Fo, DEPARTMENT OF AGRICULTURE DAIRY COMMISSIONER'S BRANCH OTTAWA. CANADA SOME OF THE FACTORS THAT CONTROL THE WATER-CONTENT OF BUTTER BT. WtLASK. T. SBUTT. M.A.. r.ta, ChtmUl, Domimon ExptrimmUal Farm* mtrm nu MsmAXOi or Mr. O. T. Whlttey. B«A.. Md Mr. A. T. ObiUTcm. BULLETIN No. 8 F«MlaM !» AraoUen oTth* Hon. SYDNEV A. nSHEa Mjnittor of Aorioulture, OttevM. Ont ' -'■ ^ JA.J!TXTJLJitV, lOOO M -i -^=<_««V*-. -:■•: DEPARTMENT OF '''RICULTURE DAIBY OOMMISSIO.nER'S BRANCH OTTAWA. CANADA SOME OF THE FACTORS THAT noNTKoL THE WATER-CONTENT OF BUTTER HY FRANK T. SHUTT, MA., F.I.O., Chemut, Dominion £.ep«riin«ntniit for your approval BuUttin No. 8, of the Dairy CommiMioner'g Branch »\iro niiil »iini)lf, •■"nld never b«>o bold Rood for otiy IcriKth of tiiiH" nt ordinary ti'mixrutiircs. Those prwr^iilivt* do not ili^xilvo in bntter- fi»t; mtH-hnnioully mixed with pur. buttor-fnt they oouM not n.-t in ktf|'i"iK ♦*«' butter. It is thn the waler-.i.ntent. There is :dso. no doubt, a relationsliip lw>t\veen ' lK«ly ' or textun- an this point, or rather to show th.' exact proportion of water that should !«• pr.s«!nt for the best results, but of this fact there is ample evidence— tliitt an excessivi> oniounl of water, no matter how well incorpf.rnted, t. n.ls to .lestroy this desirable pro|)orty, an.l this is es|HH-ially true when obtaine.l by means of a high churning »r washing temperature. 'Quality' in butter includes flavour, lm sai- result from several causes, beginninK with the nature of the fwHl the cow r."ceive. .d ending with the various detaiU of leriiieiitation of th.' cnam and ma nifaetur. .. the Imtt.r. .N'.'vertbelcss. the pnibabilities are that in controlling th • wiU.t- . nteiit we have at l.-ast ()nc means of controlling the r and the tem- pi'ratur«>s at which it is iniMrporat.'d, but it is v.tv .loubtful if there iit not in all cases a distnct falling off in value wlwii the water exce«'ds 41 per cent, no mrtt.r how skilfully the butter is made. Though, as we have seen, water is a necessary and legitimate constituent of butter, there is no recognized normal wat.r-.-ontent. unless one so regards the legal limits fi.xed in .some countrir cent. After working and draining, unless the conditirms are exceedingly abnormal, it may contain between 7 per cent and 16 per cent, according to certain factors to be discussed later in this buU.tin. According to the concensus of F.uropean authorities, well made butter of the best quality should not contain moro than 15 per cent water, and as far as the writers can gat^^er, most experts favour a water-content between 13 per cent and 14 per cent. In t? ,» latter deduction, the analytical data of bultprs made in EnRlnnd, Denmnrk, Sweden, IloUmid, luid other Europoan countrios, havi! been consulted. It has bwn stated that water is a necessary and lc(?itimftte (•onstituent of butter; nevertheless, when present in excessive or unusual amounts it is aeeounted an adul- terant. Water in undue proportions results from fraud or liiek of skill in the manu- facture of the biitter, but in either case the butter so characterized is held to be adul- terated. As we have already stated, the leffal limit of water-content in Canada is 16 per cent. It is, therefore, evident that as regards the desirability or possibility of making butter in Canada having a moisture content of 1(J per cent or over, there is no room for disc\ission. But we go furth, r than this and say that it would be highly injudicious to approach this percentage. Two years ago we submitted to analysis a large iiiiniber of samples of creamery butter made in various parts of the Hominion, and we found that this butter con- tained an average of 12 -3 iH>r cent water*. We considered this, from all points of view, a very satisfactory amount, though very possibly it might be brought up to 13-5 per cent without injury to the butter. A higher percentage would mean a larger ' overrun,' which, of course, implies a larger return, but the probabilities ari^ that the benefit would' not be a lasting one, for the quality of the butter woidd suff(>r, and the butter trade— and particularly the export trade— would be correspondingly injured. It seems undesirable, therefore, we believe, to adopt any modification in manufiicture that would result in a butter with a wat«r-content above 13-5 iK-r cent. As an illustration of the relation between keeping quality and water-content, we may instance the New Zealand butter. This butter is in excellent repute in the British market, and the analysis of a number of samples made last year gave an average water-content of 10-5ft per cent. This is a matter whieh is receiving considerable attentiiiii at the present time, and we, consequently, take this opportunity of impressing upon those in authority in Canadian cre&meries that it would ho extremtly >inwis(> for a present benefit to hazard the loss of our reputation. We can make first class butter with good keeping qualities, and the output from the majority of our creameries is, and has been, of lliis character; any deviation in the direction of a butter containing more water would, as we have said, lead eventually to loss and possibly injurj- to the butter industry that it would take years to recover from. f E-XPERIMENTAl, WORK. For the better guidance of butter makers we have endeavoiin d to ascertain some of the factors that influence the water-content of butter. Tliis investigation was undertaken at the suggestion of and with the co-oi)eration of the Dairy Commissioner, Mr. J. A. Ruddick. who personally supervised the nuiniifacture of tbo butter, and otherwise assisted in car-^ing on the work. The butter was made by an exp<>rt butter maker, with sp<'cial apparatus and accommodation for prosecuting the research. Two 50-gallon 'Simplex' combined churns were used. This enabled tis to- divide the ripened creatn and carry on. side by side, the making of the butters \mdcr the varying conditions as noted in the discussion of the experimental work. Every precaution was taken to eliminate in each trial all the factors save the one under examination, and thus obtain data that would be strictly comparable. Accurate and complete records were kept of the temperatures throughout the various processes, of the richness and ripeness of the cream, and of all the other factors to be no^^d in the manufacture of butter, but only such data as directly bear upon the results obtained will be here in- serted. Unless otherwise specified in the text, the cream was churned at a temperature of about 57° F. until granules of the size of small wheat were obtained. The resulting butters, in all 105 samples, were carefully and completely analysed in the laboratories of the experimental farms. The percentages given in the following tables are averages • The percentage of water In Canadian Creamery Branch of the Cominissioner of Agriculture and Dairying. Butter, Bulletin No. 4. n«w aeries, and frequently roi>mii'nt th(! iiiiiil.vsis of cijrht or ten iMittcrn. Mont of thr Iriiils wore quadruplicated. The chief factors iuveHtiKiilcd were: t«in|KTiiliire of cliiirninir, teniperatiire of wash water, size of granules when <-huniinjt was stopiM-d, the leiit'lh of tiie time U-twu'it salting and final working, and the effect of varyiiiR amounts of suit. The results show very clearly that there is a very distinct relation betwiien tiie process of manufacture and the percentage of water the butter will contain. Table I. — High and Low Chiirnitu/ Temperatures. Also showing ciTix-t on residting butter of wash water at high and low tempera- tures. (Including the resiilts of twelve trials). High ChurnlnK Temperature. 70* P. Lk)w Churning Tenipcraturo. 16' F.— 51' F. Temi>eraturo of Wash Water. i High, 66° F. ; Low, 4€° F. Water. Wator. 15 .32 Ti'mpiralurc of Wa.ih Water. HiKh, 6(1° F. Low 49° F. Water. % 14.88 Water. 1IU2 With the high churning temperatures the average fat-content of the b\itter-milk was 0-6 per cent, and with the low churning tcmpcriitures, 0-1 per cent. As far as was practicable, the churning in these te-ts was stopped when the granules attained the size of small wheat grains, but tiiis could not always be eifectwl with accuracy when churning at high temperatures. The tiniei, of working and the rate of salting were alike in all the trials. The following deductions may be made from the results: - 1. That the higher the churning t<-mperature, within reasonable limits, the higher the water-content. 2. That a low temi)erature wash water reduces, in a certain degree, the water- content of a butter from a high churning teiuperatiire. The eonvirse of tliis is also true — that a high temiK^raturo wa.sh water increases the water-content of a butter churned at a low temperature. It is very plain from this series that the results of a high churning temperature ciinnot be sufficiently corrected by a low temperature wash water to reduce the water ii the butter to a safe percentage. 3. That the great(,r loss of butter-fsit in the butter-milk ensues from the higher churning temperatures. Tahlc II. — Sizr of Gnintih'S. Size of Clover Seed, 2 trials. Water. % 13-59 Size of Corn Grains 2 trials. Water. 14-75 Ovorchurned; Size of Walnuts and over. 2 trials. Water. 20-23 In this series tho churning temperatures nna temperature of the wash waters were practically the same throughout, aa were also the manner and times of working and the rate of salting. These (lata need no explanation; it is very evident that the larger the granules to which the butter is churned, the more water will the butter contain, other things being equal. Table III. — The Length of Time Between Sailing and Working. (The butter was salted immediately after churning, in granular form). * Worked 2 Hours after Salting. Water. % 13 12 Worked 24 Hours after Salting. Water. % 11-78 The temperature of the storage room in which the butters were kept when working was delayed, was 45° F. By delaying the final working of the butter after salting 24 hours a very ap- preciable reduction in the water-content is effect<'d. Thesf butters at salting were identical, being part of the same churning. The data include results from eight trials. Supplementary to the data presented in the foregoing table, results may now be given which were obtained to ascertain the reduction in water-content by working the butter at various periods within the 24 hours after salting. Table IV.— The Length of Time Between Salting and Working. (Butter salted in granular form). Worked at Once. Water. 1410 After 2 Hours. After 4 Hours. After 24 Hours. Water. 12 '34 Water. 12-41 Water. 11-10 Each average represents four butters. In each of the four trials the butter was salted, divided and the portions worked as indicated. These analyses add further proof that delaying the final working lowers the water- lontent; that is, the longer the period tetween salting and working, when the butter is kept at the same temperature, the drier will bo the butter. In the next scries of experiments it was sought to learn the efiFcet on the water- content by salting after 24 hours, as compared with the method usually adopted of salting immediately after churning. Table V. — Sailing at Once and Salting After 21t Hours. Salted at once and Worked after 24 Hours. Slightly Worked: Salted after 24 Hours and Worked at once. Water. % Water. c 12-51 i Thia ^-''ries included seven triak, in each case the butter being divided and the portions treated as indicated in the table. The results confirm those of Tables III. and IV., and show that the length of time between salting and working is an important factor in reducing the water-content. The e.xplanation of the lower waler-content in the butter 'Salted at Once' is undoubtedly that the salt tends to attract the water into larger glob\ilea, which are then more readily expelled, both in the draining and final working of the butter. Table VI. — Length of Time Allowed to Drip After Washivg. I 10 Minutes. Water. rf JO 13-77 16 Minutes. Water. % U-37 30 Hlnutej. Water. U'33 30 Minutes: SltKbtly worked before Salting. Water. 14 03 There appears, therefore, to be little effect uii the wiiter-content by varying the length of time from 10 to 30 minutes during which the butter is allowed to drip after washing. Taibh VII. — Light and Heavy Salting. Rate ot SaltlnR. Worked 2 Hours after Salting. Worked 24 Hours after Salting Water. Salt. Water. Salt. i oz. per lb. 1 oz, per lb. 13-42 13 18 1-25 3-34 11-78 11-74 1-29 2-32 When the final working is nin