The moisture content of butter and methods of controlling it

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2017-08-02
Authors
McKay, G.
Larsen, C.
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Extension and Experiment Station Publications
It can be very challenging to locate information about individual ISU Extension publications via the library website. Quick Search will list the name of the series, but it will not list individual publications within each series. The Parks Library Reference Collection has a List of Current Series, Serial Publications (Series Publications of Agricultural Experiment Station and Cooperative Extension Service), published as of March 2004. It lists each publication from 1888-2004 (by title and publication number - and in some cases it will show an author name).
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Abstract

Much American butter has in the past been criticised by commercial judges on account of containing too much moisture (leaky butter, as butter judges term it), when, in reality, it showed by chemical analysis only a low percentage of water. This is undoubtedly due to improper incorporation of the moisture, as much butter, apparently dry, contains a high moisture content.

It is also a well known fact that the amount of butter which is being made from a given amount of fat varies a great deal at the different creameries. Some makers are able to produce only 110 pounds of butter from 100 pounds of fat, while some other makers are able to produce 120 pounds of butter of equal commercial quality from the same amount of fat; that is, some are able to get an overrun of only about ten per cent, while some others obtain an overrun of about 20 per cent.

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