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The Causes of Leaky Butter

New York Agricultural Experiment Station, Geneva, New York

ABSTRACT

Introduction

The moisture and salt content of most butter packed and stored in the usual way gradually decreases as the butter becomes older. The brine comes to the outside of the butter and either runs away or evaporates. This movement of brine from within the butter to the outside is commonly spoken of as leakage, and butter in which this movement is especially pronounced is called leaky butter. Leaky butter loses rapidly in weight due to the loss of brine, and this loss in weight is known as shrinkage. When leaky butter is cut into prints considerable brine is forced out which results in a marked decrease in weight.

Wet looking butter is butter that shows much free brine on its surface in the churn, and especially when a sample is taken with a butter trier after the butter has hardened in the refrigerator. Wet looking butter is commonly called leaky although no experimental work has been done to show that the two are the same.

¹ This work was done by the author under the supervision of Prof. E. H. Farrington at the University of Wisconsin.