library New Colleqe Agriculture University of Illinois Library at Urbana-Champaign ACES UNIVERSITY LIBRARY UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN jSS?^-^ date. The m,n,m,.m fo* i - , ost jtem Js $300.00 for bound journals. Theft mutilation, and underlining of books are reasons or d sc.pl.nary action and may result in dismissal from the Un.vers.ty. Please note: self-stick notes may rest m torn pages and lift some inks. . (toll-free) or circlib@uiuc edu Renew online by choosing the My Account option at- http://www.library.uiuc.edu/catalog/ UNIVERSITY OF ILLINOIS Agricultural Experiment Station BULLETIN No. 137 A STUDY OF FACTORS INFLUENCING THE COMPOSITION OF BUTTER BY CARL E. LEE, NELSON W. HEPBURN AND JESSE M. BARNHART URBANA, ILLINOIS, SEPTEMBER, 1909 SUMMARY OF BULLETIN No. 137 1. There is a variation in the water content, ranging from 0.1 to 1.0 percent, between different samples representing the same butter. The average variation is about 0.5 of one percent. 2. There was no variation in water content between half worked and worked butter or after the third revolution of the churn until working was completed. 3. There was no difference in composition of samples taken from the middle or either end of the churn. 4. The percent of water in butter is affected by the make of churn. 5. There was no difference in composition of butter made from cream held 1 to 3 hours and that held 12 to IS hours at churning temperature. 6. Butter of the same composition can be made from either pasteurized or unpasteurized cream. 7. Dry and wet salting methods are identical as far as composition is con- cerned. 8. Churning of butter washed with water, differing ten degrees in tempera- ture, produced butter with an average difference in water content in 40 com- parisons of 1.99 percent. 9. In churning 7241.16 pounds of butter fat in 56 different churnings; ac- cording to analyses of samples taken from 108 tubs, 7154.43 pounds of fat were recovered in the butter, giving a difference of 1.23 percent. 10. In another comparison covering a period of two months the butter fat delivered according to the testing of 1494 deliveries of milk and cream was 17,995.84 pounds; according to the test of the 40 different vats of cream before starter was added 17,863.83 pounds; according to test after starter was added 17,853.84 pounds of butter fat were churned in the 80 churnings. This made a total of 21,123 pounds of butter. According to analysis of one sample taken from each churning 17,668.6 pounds of butter fat were recovered. According to samples taken from four tubs packed from each churning 17,851.4 pounds of butter fat were recovered. Difference between butter fat churned according to test after starter was added and analyses of tub samples was 0.07 percent. 11. The approximate composition of a quantity of butter may be obtained by the analysis of a sample from any tub of that butter. 12. In terms of averages, samples taken from the butter in the churn will contain nearly one percent more moisture than samples taken from the butter in the tubs. The same decrease is true of samples taken from tubs of butter before and after storage. 13. Two lots of butter each represented by 40 churnings, two tubs of but- ter from each churning, with an average difference in water content of 1.99 percent were identical in quality. 14. It is possible to make butter from day to day of uniform and desired composition. 314 A STUDY OF FACTORS INFLUENCING THE COMPOSITION OF BUTTER BY CARL E. LEE, ASSISTANT CHIEF, DAIRY MANUFACTURES, NELSON W. HEPBURN, ASSISTANT DAIRY MANUFACTURES AND JESSE M. BARNHART, ASSISTANT CHEMIST, DAIRY HUSBANDRY. INTRODUCTION A study of the factors influencing the composition of butter is of importance, not alone on account of its relation to science, but also because of the practical application the knowledge derived from such a study, bears to the creamery industry. The control of the composition of butter is of great value to the producer, manufacturer, and butter dealer. The dairymen who make and sell dairy butter are directly interested in quality and they should be interested in composition in so far as it might affect their net re- turns. All milk producers who are share-holders, or dispose of their milk and cream to cooperative creameries, are interested in both qual- ity and composition, because the price paid for butter fat by these con- cerns is largely regulated by these two factors. Owners of stock or individual creameries should be interested in the quality of butter yet the question of composition should not be overlooked since both play a large part in making a plant successful. As a rule the price these creameries pay the producer is regulated by market butter quotations and not the net returns for a given amount of butter fat made into but- ter. It is evident, therefore, that aside from quality a knowledge of the control of the fat content in the finished butter involves a financial problem. Naturally the percent of salt in butter must be regulated by the demand of the consumer, hence it is to the creamerymens' in- terest to comply with such demand even tho it may affect the total number of pounds of butter made. A certain amount of water is necessary to make butter mechanic- ally perfect. However, this does not mean that the percent of water must come within very narrow limits. The law sets the maximum amount at 16 percent. While it is true that two lots of butter vary- ing 2 to 4 percent in water content can in a measure be distinguished when the body is comparatively uniform, the general appearance of a package or quantity of butter is not a sure indication of its composi- tion. The dealer has a right to demand butter of such composition that it will safely be within the limits of the law and of such a texture that it will permit handling without a great deal of shrinkage. 315 316 BULLETIN No. 137 [September, Those who have made a study of manufacturing butter know that composition will vary with local, seasonal, and other conditions, unless these factors affecting butter fat are overcome.. In addition to studying some of the factors influencing the com- position of butter, it seemed wise to collect samples from the market for analysis which would furnish data for comparisons between differ- ent markets, states, and factories. These samples were no doubt fairly representative of the butter received on the Aurora, Elgin, and Chicago markets, during the seasons of 1907 and 1908. Results of analyzing these samples of market butter are reported in another bulletin. SAMPLING BUTTER A study was made of the uniformity in composition of various samples taken from the same churning or package. It is apparent that in taking a sample of butter from the tub more or less water is forced to the top of the package as the trier is inserted. This free brine, as a rule, is picked up by the surface of the plug and trier when it is removed. In transferring the butter from the trier to the sampling jar all the free water adhering to the butter is collected with the sample. It is difficult to say whether or not this method of sampling is to be relied upon. However, it is the only method that can be fol- lowed without defacing the package. After the trier of butter is drawn and the sample taken, the top two inches is replaced, thus leav- ing the surface of the package in the same condition as if it had been examined for quality only. It is noted that the amount of brine forced to the surface varies with the condition of the butter. When the butter is in a very soft condition, little brine is forced out and at the same time less water is seen on the trier. Storage or frozen butter shows no visible water either on the top of the tub or on the trier plug. Butter commonly found in the commission house did show this free water. It seemed, therefore, reasonable to sample the butter in that condition and at the same time carry on investigational work to ascertain the accuracy of this method of sampling. "May 10, 1907, a churning of 242 pounds of butter was printed in a Lusted printer. Before any of the butter was taken from the churn, the surface was cut off, and a sample taken from various places in the churn, and mixed in one sampling jar. This sample contained 14.05 percent of water. From each tray of 25 pounds the center one pound print was removed and a portion of it placed in a sampling jar. It was found that the sample from tray 1 contained 13.25 percent of water and the analysis of the other nine samples gave the following results: Sample No. 2, 13.41; No. 3, 13.05; No. 4, 13.38; .No, 5, 13.21; No. 6, 13.01; No. 7, 13.68; No. 8, 12.99; No. 9, 13.21; and sample No. 10, 13.25 percent. Average for the 10 samples taken from the one pound prints of butter was 13.24 or 0.31 of one percent less water than was found in the samples taken from the churn. The but- ter made three days later was sampled in the same manner. Samples taken from the*churn contained 13.64 percent-of water. The average 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 317 percent of water, of the seven samples taken from the butter after it was printed was 13.27. The highest water content, 13.96 percent, was in sample from tray No. 5 and lowest 12.71, from tray No. 4. May 15 all of the cream received was churned in two different churnings. The method of making and sampling the butter was the same as in the two previous lots. The sample taken from the butter in the first churn contained 13.74 percent water. The average of samples from seven trays 13.39 percent; highest water content 13.84 from tray No. 3 ; lowest 12.83 percent from tray No. 4. The samples taken from churn 2 contained 13.39 percent of water. The average water content of the samples from the seven different trays was 13.37 percent; high- est 13.57 from tray No. 5 and lowest 13.05 percent from tray No. 1, indicating clearly that there is a variation in the water content of sam- ples of butter taken from the same churning. A comparison was made to determine whether there was any greater variation in sampling the butter in the churn by means of a trier or a spatula. The following data were obtained from one day's churning. The butter in churn 1 was worked 20 revolutions of the churn. Four samples were taken, two with a spatula and two with a trier. Spatula samples contained 13.26 and 13.24 percent water, re- spectively, and trier samples, 13.66 and 14.28 percent. One-half ot the butter was taken out and printed with a Lusted printer into 125 one- pound prints. From each tray of 25 pounds the two center prints were removed for analysis. From one of these prints a sample was taken by means of a trier, and from the other the sample was made by cutting off one inch of the butter from each end, and one-half an inch from each side. The remainder of the pound print was placed in the sample jar, the analysis of which gave the following results: Tray Percent water Percent water Tray Percent water Percent water No. Trier sample Print sample No. Trier sample Print sample 1 14.10 13.43 4 13.30 13.30 2 13.92 13.11 5 14.32 13.25 3 13.53 13.79 . . Average five samples .. 13. 83 13.37 The remainder of the butter in the churn was overworked ten revolutions. None of the water was allowed to drain out. The method of printing and sampling was the same as above. Tray Percent water Percent water Tray Percent water Percent water No. Trier sample Print sample No. Trier sample Print sample 1 13.48 13.50 4 13.40 13.44 2 13.37 13.45 5 13.29 13.55 3 13.16 13.31 Average five samples . . 13 .34 13.31 The average water content in the ten one-pound prints of normal worked butter was 13.60 and the overworked 13.38 percent. The av- erage water content of the 20 samples analyzed was 13.49 percent; the highest 14.32 and the lowest 13.11 percent. The average water con- tent in the ten samples taken directly from the churn was 13.64; the 318 BULLETIN No. 137 [September, highest 14.28 and the lowest 13.24 percent. The average of all sam- ples taken from the churn was 13.50 percent. The remainder of the cream delivered on that day was handled in the same manner except that no water was added to the butter, in the churn, after salting. The method of sampling was the same as in ihe above churning. The amount of water in the samples taken from the worked butter in the churn with the spatula was 12.70 and 13J4 percent, and with the trier 12.48 and 12.67 percent. Samples of worked butter Samples of overworked butter Tray Percent water Percent water Percent water Percent water No. Trier sample Print sample Trier sample Print sample 1 13.09 12.36 12.88 12.88 2 12.62 12.93 12.94 12.92 3 12.87 13.89 > 13.03 . 12.82 4 12.99 12.78 13.07 13.16 5 12.81 13.16 13.52 12.77 Average 12.87 13.02 13.09 12.91 The average water content in the ten samples of worked butter was 12:93 and that of the overworked butter 13.02 percent. The highest percent 'of water in a single sample was 13.89 and the lowest 12.64. Butter was made the same on the following day. Four differ- ent samples were taken for analysis. Sample No. 1 from lower end of churn contained 13.38 percent water. Sample No. 2 was taken half way between middle and lower end with 13.30 percent. Sample No. 3 was taken between middle and gear end with 13.44 percent and sample No. 4 was taken from the butter in the gear end with 13.51 percent. The average water content of all samples was 13.39 per- cent. It will be noted from the above data thai there is no more variation in water content due to methods of sampling than there is between several samples taken in the same manner from one churn. The following day the cream was churned in two lots and four samples taken from different places in the churn. Churn 1 Churn 2 Sample No. Percent watef Sample X<>. Percent water 1 13.82 1 13.05 2 13.46 2 13.30 3 13.86 3 13.52 4 13.69 4 14.24 Average 13.66 13.53 The butter in churn 1 was packed in four sixty pound tubs. These tubs were placed in a refrigerator at a temperature of 35 de- grees F., and 24 hours later a trier full of butter was taken from each tub for analysis. The water content was as follows : Samples from tub 1, 13.68: tub 2., 13.00; tub 3. 13.52 and tub 4, 13.07 percent. Twenty days later these four tubs were taken out of the refriger- ator and placed in the churn room. The following day when the sam- ples were taken the condition of the butter was simi'.ar to that sampled 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 319 on the market. From each package five samples of butter were re- moved by means of a trier. TABLE 1. WATER CONTENT, PERCENT. SAMPLES TAKEN FROM FOUR DIFFERENT TUBS OF THE SAME CHURNING. Sample No. Tub 1 Tub 2 Tub 3 Tub 4 1 2 3 4 5 13.66 13.59 13.46 13.37 13.67 13.24 12.47 13.07 13.15 12.76 13.71 13.46 13.27 13.52 12.99 12.54 12.65 13.08 12.88 12.86 Average 13.55 12.94 13.39 12.80 The average water content in the 20 samples taken from the four tubs was 13.17 percent; highest 13.71 and lowest 12.47 percent. Several churnings were handled in a manner to give variation in the composition of the butter. Samples were then taken by means of a spatula from various portions of the churn and placed in separate sample jars. The following is an example of two consecutive churnings show- ing variation in composition of samples of butter from the same churn. TABLE 2. VARIATION IN NINE SAMPLES FROM SAME CHURN Churn 1, High water Sample Percent Percent No. Water Fat Salt Casein Water Fat Salt Casein 1 15.87 79.35 3.81 0.97 14.76 82.29 2.17 0.78 2 16.36 78.17 4.43 1.05 14.32 ,82.72 2.40 0.56 3 15.43 79.87 3.72 1.07 14.23 82.75 2.28 0.74 4 16.41 . 78.56 4.17 0.86 14.83 81.96 2.63 0.58 5 16.11 78.98 4.15 0.75 14.39 82.57 2.26 0.78 6 16.77 77.86 4.55 0.82 14.95 81.77 2.24 ' 1.04 7 15.60 79.02 4.41 0.97 14.54 82.33 2.09 1.04 8 15.47 79.79 3.62 1.12 14.36 82.59 2.07 0.98 9 15.48 79.68 3.88 0.96 13.84 83.33 1.96 0.87 Average 15.94 : 79.00 4.08 0.95 14.47 82.48 2.23 0.82 Churn 2, Low water A sample made by taking butter from .various places in the churn is fairly representative of the butter in question and the analysis of such a sample is 'a fair approximation of its chemical content. COMPOSITION OF HALF WORKFD AND WORKED BUTTKR It has been the practice for some time to work the butter continu- ously to the extent of 12 revolutions in the Victor churn and 18 in the Disbrow. When the butter had been worked 6 revolutions in the Victor churn and 9 in the Disbrow it was considered half worked. In twenty-three consecutive churnings when the butter was half 320 BULLETIN No. 137 [September. worked a sample was taken by means of a spatula from several places in the churn. A sample was also taken, in like manner, when the but- ter in the same churn was completely worked. TABLE 3. WATER IN HALF WORKED AND WORKED BUTTER Percent of water Percent of water Percent Df water Churn No. Half worked butter Worked butter Churn No. Half worked butter Worked butter Churn No. Half worked butter Worked butter 1 2 3 4 5 6 7 8 15.14 13.76 14.51 13.92 13.41 13.41 13.17 13.17 15.27 14.27 13.24 13.41 13.73 J4.18 13.60 13.60 9 10 11 12 13 14 15 16 13.22 13.99 13.51 13.60 14.19 14.16 13.66 14.08 13.40 13.27 13.76 13.22 13.64 13.68 13.79 14.03 17 18 19 20 21 22 23 13.38 13.17 13.41 13.17 14.48 13.49 14.38 14.05 13.30 13.64 13.30 13.74 13.39 13.53 Averae e. . 13.76 13.70 The variation was no greater than if the two samples had been taken from the worked butter. CHANGE IN COMPOSITION MADE BY EACH REVOLUTION IN WORKING Five consecutive churnings were used in this experiment. The samples of butter in each case were taken as uniformly as possible. Sample No. 1 was taken when the butter had been worked to the ex- tent of 3 revolutions of the churn and sample No. 10 when worked twelve revolutions. TABLE 4. COMPOSITION OF SAMPLES TAKEN AFTER EACH REVOLUTION Churn 1 Churn 5 Sam- ple N n Revo- lutions Percent Percent Water Fat Salt Casein Water Fat Salt Casein 1 3 13.92 83.82 1.58 0.68 13.38 83.30 2.51 0.81 2 4 14.31 83.26 1.71 0.72 13.66 82.61 2.92 0.81 3 5 14.17 83.58 1.53 0.72 13.41 83.41 2.57 0.81 4 6 14.59 83.07 1.73 0.51 13.26 83.13 2.74 0.87 5 7 14.67 82.81 1.68 0.84 13.66 82.67 2.83 0.82 6 8 14.84 82.77 1.62 0.77 13.41 83.02 2.78 0.79 7 9 14.26 83.51 1.54 0.69 13.82 82.40 2.81 0.97 8 10 14.75 82.79 1.62 0.84 13.63 82.63 2.81 0.93 9 11 14.24 83.41 1.56 0.79 13.97 82.32 2.89 0.82 10 12 14.94 82.72 1.67 0.67 13.63 82.71 2.92 0.74 Ave 14 48 83 17 1 62 72 13 58 82.79 2.78 0.84 ' Granul ar 16 87 82 43 06 64 17 12 81.78 0.46 0.64 Highest 13 97 83.41 2.92 0.97 Lowest 13.26 82.32 2.51 0.74 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 321 AVERAGE COMPOSITION OF THE SAMPLES OBTAINED FROM THE FIVE CHURNINGS 14.36 82.03 2.70 0.88 Average of the highest samples from each churning 14.90 82.89 2.93 1.09 Average ot the lowest samples trom each churning 13.74 81.46 2.44 0.70 In all of these five churnings the variation in composition of the samples taken from each revolution of churn showed no greater differ- ence than if all had been taken from the finished butter. TABLE 5. COMPOSITION OF SAMPLES TAKEN FROM UPPER, MIDDLE, AND LOWER END OF CHURN, PERCENT. Date Upper end Middle Lower end Water Fat Salt Water Fat Salt Water Fat Salt Nov. 27 14.45 14.96 81.20 80.55 2.87 3.63 14.89 14.88 80.59 80.52 3.66 3.77 14.92 15.02 81.12 81.26 3.10 2.99 Average. . . 14. 71 80.88 3.25 14.89 80.56 3.71 14.97 81.19 3.05 Nov. 29 13.35 12.78 13.24 82.92 83.61 82.95 2.89 2.78 2.92 13.07 13.19 12.75 83.50 83.16 83.81 2.85 2.88 2.73 13.86 13.43 12.77 82.47 82.94 83.64 2.93 2.79 2.69 Average... 13.12 83.16 2.86 13.00 83.49 2.82 13.28 83.02 2.80 Nov. 30 15.45 15.02 14.92 81.05 80.37 80.45 3.59 3.84 3.77 14.38 14.03 15.01 81.18 81.73 80.34 3.49 3.39 3.62 14.43 14.76 14.47 81.09 80.28 80.93 3.57 3.93 3.71 Average. . . 15.13 80.62 3.77 14.48 81.08 3.50 14.55 80.77 3.73 Dec. 2 15.48 14.93 15.38 79.17 80.02 79.02 4.32 4.03 4.40 13.56 14.53 14.21 80.89 79.41 79.87 4.66 4.89 4.89 14.84 14.52 15.26 79.19 79.44 78.34 5.09 4.98 5.06 Average. . . 15.26 79.40 4.25 14.10 80.06 4.81 14.87 78.99 5.04 Dec. 4 14.81 80.53 3.75 14.73 80.69 3.65 14.91 79.87 4.34 Dec. 9 13.55 13.23 13.51 84.57 84.99 84.30 1.39 1.62 1.39 13.34 13.92 14.09 84.48 83.81 83.57 1.30 1.37 1.45 13.96 13.74 13.92 83.93 84.43 83.88 fi.ai Tl.40 1.34 Average. . . 13.43 84.63 1.47 13.78 83.95 1.37 13.54 84.08 1.36 Gen. Av . . 14.41 81.54 3.22 14.16 81.64 3.31 14.35 81.32 3.39 322 BULLKTIN No. 137 [September, ABNORMAL BUTTER Date Upper end Middle Lower end Date Upper end Middle Lower end Water Water Water Water Water Water Oct. 16 20.06 19.95 20.27 20.24 19.93 19.96 20.40 21.05 20.67 Nov. 19 23.71 23.49 23.51 22.33 22.51 22.72 22.83 22.28 22.88 Av 20.09 20.04 20.71 23.57 22.52 23,00 From the foregoing table it is seen that there are no special places in the churn where the butter is found differing uniformly from the average churn composition. COMPOSITION OF BUTTER MADE IN TWO DIFFERENT CHURNS The two churns used in this experiment were not of the same size but the amount of cream churned in each one was in proportion to the capacity. All the details in the operations of the two churns were as nearly alike as possible. TABLE 6. VARIATION IN COMPOSITION OF BUTTER FROM TWO DIFFERENT CHURNS Comparison 1 Sample No. Churn A Churn B Percent Percent Water Fat Salt Casein Water Fat Salt Casein 1 12.83 13.17 14.10 13.13 12.85 13.74 13.40 13.39 13.69 13.08 84.55 84.15 83.15 84.15 84.57 83.54 84.02 84.02 83.60 84.18 1.77 1.85 2.06 1.87 1.82 1.89 1.88 1.56 1.98 1.85 0.85 0.83 0.69 0.85 0.76 0.83 0.70 1.03 0.73 0.89 15.85 14.82 14.82 15.67 13.62 14.65 14.55 14.88 14.61 14.77 80.82 82.10 82.00 81.01 83.58 82.25 82.30 81.99 82.13 82.17 2.68 2.36 2.33 2.59 1.97 2.19 2.20 2.54 2.22 2.21 0.85 0.72 0.85 0.73 0.83 0.91 0.95 0.67 1.04 0.85 2 3 4 5. 6. 7 8 9 10 Av 13.34 83.99 1.85 0.81 14.82 82.00 2.33 0.84 Highest. . . 14.10 84.57 2.06 1.03 15.85 83.58 2.68 1.04 Lowest ... 12.83 83.15 1.56 0.69 13.62 80.82 1.97 .0.67 FACTORS INFLUENCING COMPOSITION OF BUTTF.R 323 Comparison 2 Sample No. Churn A Churn B Percent Percent Water Fat Salt Casein Water Fat Salt Casein 1. 13.14 13.85 14.04 13.04 13.58 83.57 82.69 82.62 83.75 82.98 2.45 2: 57 2.69 2.32 2.47 0.84 0.89 0.85 0.89 0.97 14.49 15.42 14.62 15.01 14.73 82.15 80.69 81.74 80.99 81.36 2.45 2.80 2.73 3.08 2.88 0.94 1.09 0.86 0.92 1.03 2 3 4 5 Av 13.53 2.50 0.85 14.85 81.38 2.79 0.97 Highest. . . 14.04 2.69 0.97 15.42 82.15 3.08 1.09 Lowest ... 13.04 2.32 0.85 14.49 80.69 2.45 0.86 AVERAGE FOR EACH OF THE FIVE COMPARISONS Compari- son Churn A Churn B Percent Percent Water Fat Salt Casein Water Fat Salt Casein 1 13.34 13.53 13.50 13.40 14.04 83.99 83.12 83.44 82.69 83.01 1.85 2.50 2.04 3.00 2.24 0.81 0.85 1.00 0.91 0.70 14.82 14.85 14.83 1 14.65 15.09 82.00 81.88 82.52 81.68 81.10 '2.33 2.79 1.74 2.79 3.10 0.84 0.97 0.90 0.88 0.71 2. 3. 4 5 Av. . . 13.56 83.25 2.30 0.85 ! 14.. 84 81.73 2.55 0.86 Only two comparisons are given entire, but the average for the other three are included in the final average. COMPOSITION OF BUTTER AS INFLUENCED BY TIME THE CREAM is HELD AT CHURNING TEMPERATURE During the months of May and June, 1907, a series of experiments were carried on, in which butter made from cream held one to three hours was compared with butter made from the same grade of cream held twelve to fifteen hours at churning temperature. Twenty-six vats of cream were used, making a total of fifty-two churnings. One tub of butter was packed from each of the first four churnings, while two tubs were packed from each of the other forty-eight. Samples of butter were taken for analysis from the churn and from the tub before and after storage. 324 BULLBTIN No. 137 [September, TABLE 7. COMPOSITION OF BUTTER AS INFLUENCED BY TIME THE CREAM is HELD AT CHURNING TEMPERATURE 26 CHURNINGS Samples taken from Butter in the churn Fifty tubs before storage Same tubs after storage Percent Percent Percent Water Fat Salt Water Fat Salt Water Fat Salt From cream held 1 to 3 hours. 13.86 82.32 3.08 12.99 83.39 2.91 12.04 84.56 2.63 From cream held 12 to IS hours. 13.83 82.59 2.82 12.83 83.85 2.57 11.88 85.01 2.33 This table indicates that the length of time the cream is held at churning temperature is not a factor in controlling composition. COMPOSITION OF BUTTER FROM PASTEURIZED AND UNPASTEURIZED CREAM A series of experiments were carried on in 1907 and 1908 to de- termine the relation of pasteurization to quality of butter. The first year the butter from twenty-six churnings of pasteurized cream was compared with the butter made from the same number of churnings of unpasteurized cream. In the fourteen comparisons the cream for each day's experiment was all mixed in one vat, one half of this was pasteurized and placed in a ripener, the other half was placed in the ripener, unpasteurized. For two days, the cream in each ripener was churned in a single churn- ing. On the other twelve days the cream in each ripener was divided and churned in two churnings, making a total of four churnings each day for twelve days and two churnings a day for two days. Two tubs of butter were packed from each churning, making a total of 104 tubs for the two lots, or 52 tubs of butter made from pas- teurized cream, compared with fifty-two tubs of butter made from un- pasteurized cream. Samples for analysis were taken from the churn and from the tubs before and after storage. The averages of the re- sults obtained by analyzing these samples are shown in the following table : 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 325 TABLE 8. COMPOSITION OF BUTTER MADE FROM PASTEURIZED AND UNPASTEURIZED CREAM 26 CHURNINGS EACH Unpasteurized Pasteurized Samples taken from Samples taken from Churn 52 tubs before storage Same tubs after storage Churn 52 tubs before storage Same tubs after storage Water Fat . . . Salt . . 14.42 81.67 3.07 13.31 82.99 2.87 12.24 84.39 2.56 13.63 82.69 2.98 12.66 83.98 2.61 11.76 85.04 2.39 The butter fat in each individual sample taken from tub, before storage, is also recorded in Table 18. The above table also indicates the change in composition due to the length of time the butter was held before samples were taken. In 1908, samples of butter for analyses were taken from forty churnings, made from pasteurized cream. Twenty of these churnings were made to contain a high percent of water and low percent of fat. In the other twenty churnings the butter contained low water and high fat. For churning record see Table 12. Twenty-four hours after churning, the samples of butter were taken from four tubs packed from each churn, making a total of 80 samples taken from tubs of pasteurized butter, containing high water and low fat, and 80 from butter of a low water and high fat content. Samples were again taken from the butter in two of these tubs from each churning after six to seven months in storage. In like manner, samples were taken from the butter made from corresponding lots of unpasteurized cream. Results of analyzing each of these samples are recorded in Table 13. Samples from churn 1, tubs 201 and 203, 401 and 403 before stor- age, and tubs 201 and 203 after storage, represent high water and low fat butter; churn 2, tubs 202, 204, 402 and 404 before storage,, and 202 and 204 after storage represent the low water and high fat butter made from the same vats of cream pasteurized. Churn 3, tubs 205, 207, 405 and 407 before storage, and 205, 207 after storage; churn 4, tubs 206, 208, 406 and 408 before storage, and 206, 208, after storage represent the high water and low fat, and low water and high fat butter from unpasteurized cream. Each division of four churn? represents a com- plete comparison. Table 9 gives the comparison of the water, fat, and salt content separately for the two kinds of butter made from pasteurized and un- pasteurized cream. 326 BULLETIN No. 137 [September, TABLE 9. INFLUENCE OF PASTEURIZATION OF CREAM UPON COMPOSITION OF BUTTER. Comparing the Butter on b rt sis of percent of VVaier in the High Water and Low Fat Content Butter 20 churnings Samples Samples taken Samples taken from taken from from 4 tubs 2 of these tubs Churn XT.-X churn before storage after storage JNo. Pasteur- Churn Unpas- Pasteur- Unpas- Pasteur- Jnpas- ized No. teurized ized teurized ized teurized 1 15.28 3 14.23 13.61 12.99 13.58 12.33 5 14.98 7 14.71 13.98 13.71 13.17 12.86 9 15.19 11 15.51 14.31 14.95 14.04 13.56 13 15.57 15 16.05 14.56 14.62 13.38 13.56 17 15 05 19 15.13 13.95 13.84 13.23 13.38 21 15.26 23 14.93 14.03 13.91 13.68 13.05 25 15.52 27 15.78 15.30 14.03 15.33 13.67 9 15.01 3 14.62 14.19 14.89 14.04 13.38 33 15.04 35 14.95 14.71 14.50 13.82 13.97 37 16.13 39 14.88 15.53 13.90 14.75 12.41 41 16.64 43 15.37 16.12 15.35 14.39 14.35 45 15.66 47 15.44 14.77 14.81 14.25 13.84 49 15.73 51 15.74 15.25 14.95 14.52 14.97 53 15.55 55 14.59 15.33 14.33 14.13 13.26 57 15.74 59 16.54 15.58 ' 15.72 13.86 13.32 61 16.06 63 15.49 15.68 15.13 14.29 13.33 65 16.15 67 15.15 15.42 15.06 14.55 13.51 69 15.85 71 14.94 15.38 14.62 13.75 12.84 73 14.52 75 14.21 15.01 14.27 13.30 12.73 77 15.15 79 15.22 14.87 14.49 13.93 13.35 Av. .. 15.50 15.12 14.87 14.49 13.93 13.35 Dif. . . 0.38 0.38 0.58 TABLE 9 Continued Percent of Water in Low Water and High F u Content Butter 20 churnings Samples Samples taken Samples taken from taken from from 4 tubs 2 of these tubs churn before storage after storage Churn Pasteur- Churn Unpas- Pasteur- Unpas- Pasteur- Unpas- No. ized No. teurized ized teurized ized teurized 2 13 . 09 4 12.73 12.25 11.69 11.16 11.13 6 13.09 8 13.97 12.34 12.49 11.51 11.34 10 12.87 12 14.42 12.17 12.39 11.30 12.63 14 13.29 16 13.87 12.20 12.69 11.77 11.71 18 12.80 20 13.22 11.82 12.17 11.41 11.48 22 13.10 24 13.43 12.16 12.52 11.61 11.48 26 13.30 28 14.15 12.76 13.35 11.39 11.53 30 12.97 32 13.24 12.54 12.98 11.36 11.63 34 12.26 36 13.20 12.09 12.64 11 .46 11.80 38 12.88 40 13.37 12.21 11.23 11.28 10.88 42 12.69 44 12.59 12.10 13.15 10.56 12.01 46 13.50 48 13.32 12.30 11.96 11.17 10.06 50 13.89 52 13.31 12.97 12.84 12.03 11.74 54 13.22 56 13.31 13.26 12.90 11.86 13.01 58 13.01 60 13.48 12.65 13.12 11.65 12.26 62 14.49 64 13.39 13.70 13.18 12.25 11.89 66 14.14 68 12.94 13.16 12.92 11.79 11.32 70 13.59 72 13.21 12.87 12.95 11.68 11.45 74 12.80 76 13.08 12.55 12.75 11.35 11.53 78 13.59 80 13.19 13.76 13.51 12.02 12.11 Av. .. 13.22 13.42 12.59 12.52 11.53 11.67 Dif. . . 0.20 0.07 0.14 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER TABLE 9 Continued Comparing the Butter on the Basis of Percent of -Fat in the High Water and Low Fat Content Butter Samples taken from Samples taken from "4 tubs Samples taken from 2 of these tubs Churn No. churn before storage after storage Pasteur- ized Churn No. Unpas- teurized Pasteur- ized Unpas- teurized Pasteur- ized Unpas- teurized 1 80.81 6 82.66 83.24 84.29 83.04 84.97 5 81.03 7 82.12 82.58 83.02 . 83.44 84.08 9 80.51 11 80.42 82.13 81.16 82.20 82.85 13 80.06 15 80.33 81.43 82.13 82.63 83.25 17 80.42 19 80.63 81.93 82.23 82.61 82.84 21 81.15 23 82.12 82.84 83.50 83.08 84.34 25 81.25 27 80.75 81.47 82.91 82.61 83.33 29 80.88 31 82.52 81.98 82.16 82.12 83.96 33 81.38 35 82.31 81.59 82.80 82.79 83.30 37 80.06 39 81.98 81.07 83.40 82.00 84.93 41 79.59 43 81.60 80.40 81.72 82.38 82.74 45 80.89 47 81.60 81.88 82.29 82.42 83.23 49 80.29 51 80.42 80.94 81.51 81.63 81.24 53 81.61 55 82.83 81.84 83.19 83.24 84.40 57 81.05 59 79.18 81.03 80.11 83.03 83.12 61 80.39 63 81.38 80.73 81.89 82.51 83.80 65 80.67 67 82.02 81.23 82.31 82.52 83.98 69 81.02 71 82.22 81.19 82.48 83.59 84.78 73 82.67 75 81.89 81.79 81.84 81.13 83.79 77 82.26 79 83.46 82.27 82.02 84.02 85.02 Av. .. 80.89 81.62 81.68 82.35 82.80 83.69 Dif . . . 0.73 0.67 0.89 TABLE 9 Continued Percent Fat in the Low Water and High Fat Content Butter Samples taken from Samples taken from 4 tubs Samples taken from 2 of thes^ tubs Churn No. churn before storage after storage Pasteur- ized Churn No. Unpas- teurized Pasteur- ized Unpas- teurized Pasteur- ized Unpas- teurized 2 83.17 4 84.04 84.33 85.59 85.65 86.19 6 83.66 8 82.62 84.73 84.69 85.58 86.04 10 84.15 12 82.24 85.01 83.82 86.02 84.52 14 83.82 16 83.61 85.26 85.03 85.71 86.21 18 84.60 20 84.02 85.85 85.33 86.30 86.11 22 84.46 24 84.22 85.72 85.50 86.17 86.48 26 84.25 28 82.91 85.00 84.01 86.37 86.07 30 84.65 32 84.34 84.97 84.67 86.40 86.30 34 85.52 36 84.18 85.68 84.92 86.44 85.87 38 . 84.18 40 83.25 85.13 84.83 86.16 86.45 42 84.57 44 83.58 85.34 84.19 86.97 84.87 46 83.11 48 83.13 84.66 84.72 85.93 87.02 50 81.06 52 84.10 82.47 84.61 83.71 85.75 54 84.44 56 84.36 84.38 84.84 85.85 84.52 58 84.57 60 83.70 84.93 84.09 85.81 84.85 62 82.18 64 83.85 83.15 84.04 84.79 85.54 66 82.23 68 84.42 83.69 84.48 85.29 86.46 70 83.59 72 84.07 84.52 84.41 85.96 86.12 74 84.42 76 84.58 84.87 85.06 86.42 86.31 78 83.85 80 84.64 83.57 84.66 85.81 85.85 Av. .. 83.82 83.79 84.66 84.67 85.83 85.87 Dif. . 0.03 . 0.01 0.04 328 BULLETIN No. 137 [September, TABLE 9 Continued Comparing the Butter on the Basis of Percent of Salt in the High Water and "Low Fat Content Butter Samples Samples taken Samples taken from taken from from 4 tubs 2 of these tubs Churn churn before storage after storage No. Pasteur- Churn Unpas- Pasteur- Unpas- Pasteur- Unpas- ized No. teurized ized teurized ized teurized 1 2.77 3 2.10 2.25 1.78 2.59 1.79 5 2.81 7 2.37 2.56 2.13 2.71 1.88 9 2.97 11 3.00 2.53 2.74 2.87 2.72 13 3.24 15 2.61 3.06 2.36 3.02 2.26 17 3.54 19 3.28 3.14 2.98 3.30 2.97 21 2.65 23 2.03 2.39 1.91 2.51 1.84 25 2.33 27 2.45 2.31 2.15 2.27 2.18 29 3.03 31 1.75 2.91 2.06 3.10 1.78 33 2.65 35 1.82 2.85 1.77 2.58 1.81 37 2.58 39 2.05 2.46 1.77 2.46 1.79 41 2.72 43 2.07 2.47 2.30 2.47 2.08 45 2.82 47 2.35 2.56 2.04 2.51 2.03 49 2.91 51 2.94 2.79 2.61 2.93 2.85 53 2.04 55 1.77 1.89 1.61 1.72 1.46 57 2.51 59 3.50 2.29 3.14 2.18 2.73 61 2.59 63 2.33 2.62 2.17 2.30 1.71 65 2.27 67 1.85 2.10 1.61 1.91 1.58 69 2.19 71 1.99 2.15 1.76 1.71 1.52 73 1.97 75 3.12 2.00 2.91 1.76 1.65 77 1.69 79 1.63 1.58 1.51 1.40 1.29 Av. .. 2.61 2.35 2.45 2.16 2.40 2.05 Dif . . . 0.26 0.29 0.35 TABLE 9 Continued Percent of Salt in the Low Water and High Fat Content Butter Samples Samples taken Samples taken from taken from from 4 tubs 2 of these tubs Churn churn before storage after storage No. Pasteur- Chun. Unpas- Pasteur- Unpas- Pasteur- Unpas- ized No. teurized ized teurized ized teurized 2 2.82 4 2.21 2.45 1.84 2.48 1.92 6 2.30 8 2.10 2.12 1.92 2.20 1.76 10 . 2.18 12 2.13 1.92 1.77 1.97 1.94 14 2.03 16 1.78 1.90 1.51 1.93 1.38 18 1.76 20 1.93 1.65 1.64 1.66 1.58 22 1.65 24 1.54 1.58 1.59 1.61 1.30 26 1.68 28 2.01 1.66 1.82 1.58 1.56 30 1.67 32 1.47 1.78 1.56 1.54 1.28 34 1 39 36 1.60 1.71 1.75 1.42 1.49 38 1.93 40 2.26 1.91 1.99 1.75 1.83 42 2.05 44 1.81 2.02 1.67 1.79 1.82 46 2.75 48 2.86 2.17 2.32 2.09 2.00 50 3.90 52 1.85 3.65 1.66 3.36 1.63 54 1.79 56 1.68 1.57 1.68 1.50 1.56 58 1.93 60 2.21 1.78 2.02 1.75 2.02 62 2.68 64 2.05 2.41 1.86 2.09 1.67 66 2.69 68 1.88 2.31 1.71 2.07 1.42 70 1.98 72 1.80 1.78 1.58 1.58 1.54 74 1.78 76 1.55 1.70 1.68 1.50 1.28 78 1.77 80 1.41 1.66 1.59 1.37 1.23 Av. .. 2.14 1.91 1.97 1.71 1.86 1.61 Dif. . . 0.23 0.26 0.25 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 329 TABLE 10. GENERAL SUMMARY OF PRECEDING TABLE Pasteurized 40 churnings Unpasteurized 40 churnings Samples taken from Samples taken from Churn 1 60 tubs before storage 80 tubs after storage Churn 160 tubs before storage 80 tubs after storage High Water and Low Fat Content Butter Percent water 15.50 14.87 13.93 15.12 14.49 13.35 fat . . 80.89 81.68 82.80 81.62 82.35 83.69 salt . 2.61 2.45 2.40 2.35 2.16 2.05 Difference between Pasteurized and Unpasteurized Butter Percent water 0.38 0.38 0.58 fat . . 0.73 0.67 0.89 " salt . 0.26 0.29 6.35 Low Water and High Fat Content Butter Percent water 13.22 12.59 11.53 13.42 12.52 11.67 fat . . 83.82 84.66 85.83 83.79 84.67 85.87 salt . 2.14 1.97 1.86 1.91 1.71 1.61 Difference between Pasteurized and Unpasteurized Butter Percent water 0.20 0.14 0.07 fat . . o^oi 0.04 6.03 " salt . 0.23 0.26 6.25 The Unpasteurized butter in 1907 showed a higher water and lower fat content than did the butter from pasteurized cream. In 1908 when methods were employed that should give high and low water respec- tively, the butter from pasteurized cream contained higher water than the butter from Unpasteurized cream. When the method was changed and butter containing high fat and low water was made there was little or no difference in the analysis of pasteurized and Unpasteurized but- ter. While averages would lead one to draw these conclusions there is no apparent regularity of distribution caused by churning either pas- teurized or Unpasteurized cream. The foregoing Table is an excellent indication of what may be secured in uniformity of composition of butter from separate churn- ings, for with few exceptions, any of the above samples might have been one of ten taken from the same churning. INFLUENCE OF DRY AND WET SALTING UPON COMPOSITION Dry salting is the term applied to the usual method of salting but- ter. After the butter in the churn has been washed and the water al- lowed to drain the dry salt is then sprinkled uniformly over the sur- face, i Wet salting as here referred to is the method that has been used by this station during the past two years. It differs from the so-called 330 BULLETIN No. 137 [September, dry salting system in that more salt is required and a definite amount of water per pound of butter in the churn is also added. In either case the rate of salt used per pound of butter does not determine the percent of salt retained in the finished product. Dry salting, presup- poses that some of the wash water is retained. This, however, is never constant nor in proportion to the amount of butter in the churn, hence, it is a factor largely responsible for lack of uniformity of salt content obtained by this method. A certain amount of water in the churn dur- ing working is necessary to aid in dissolving the salt. If this amount is not in proportion to the butter in the churn it will influence the amount of salt retained. For example, if 30 pounds of water should be left in the churn with the 200 or 600 pounds of butter and in either case salt added, at the rate of one ounce per pound of butter, it is natural that the butter in the 600 pound churn would contain the highest percent of salt, since a smaller percent of the salt is wasted in the form of brine, as previously stated. By the wet method of salting, the butter is thoroughly drained and a definite amount of salt and water is added per pound of butter. Thoroly draining the butter, in a measure, overcomes the un- certain amount of water retained in the churn and leaves the relation of salt, butter, and water more definite. An example of this method of salting is recorded in Table 12. The question naturally arises: What influence does this additional amount of water in the churn, while the butter is being worked, have upon the water and fat content? TABLE 11. CHURN RECORD TO SHOW INFLUENCE OF DRY AND WET SALTING ON COMPOSITION OF BUTTER Pounds Percent Churn No. Cream Butter fat Salt added Water added Brine left in churn Water Fat Salt 1 1016 243.8 33.5 51 78 15.05 81.80 2.32 2 923 226.3 16.5 not any 35 14.43 91.30 3.42 3 735 180 7 26.2 33 77 14.58 82.40 2.11 4 729 174.9 12.7 not any 37 14.94 82.26 2.01 5 807 229.8 16.5 not any 14.96 81.81 2.43 6 797 227.3 33.0 41 14.41 81.91 2.38 7 815 216.0 15.7 not any 22 14.33 82.14 2.78 8 740 196.1 28.6 36.6 60 13.73 82.38 3.19 9 700 189 27.5 34.5 82 14.46 82.35 2.41 10. 690 186 13 7 not any 28 14.33 82.93 1.94 11 713 128.3 9.7 not any 50 13.73 84.53 0.93 12 651 117.8 17.1 21 . 62 14.05 83.42 1.80 This method of salting had been in use for some time before it was experimentally compared with dry salting on alternate days. This comparison did not indicate that the method of salting bore any direct relation to the intended water content. A year, or more, later compari- sons were made on six consecutive days by dividing all of the cream 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 331 in the ripener into two churnings. Care was taken to eliminate all other influencing factors. In each series the butter was allowed to drain alike. To one churn was added one ounce of salt per pound of estimated butter and to the other two ounces of salt and two and one-half ounces of water per pound. The estimated butter was based upon pounds of butter fat churned allowing one-sixth for overrun. In looking over these results there is a marked degree of uniform- ity in the water content, in fact, the variation would be no greater had all of the samples been taken from any one of the churnings. This is not so true of the fat and salt. In all the work that has previously been done at this station in studying composition, the data show that if a fixed percent of water is desired it can be obtained regardless of the amount of salt retained in the butter ; that is to say, there is no relation between water and salt content. Casein also remains quite constant. It must therefore be noted that if butter is made having a high or low salt content, there must be a corresponding decrease or in- crease in fat content. Butter having 15 percent of water can be made regardless of whether the operator intends 1 or 5 percent of sa 1 t. Com- paring the dry and wet salted butter for each day there is no great difference. The two lots of butter made in churnings 11 and 12 con- tained a much lower salt content due to the small amount of butter worked, in proportion to salt added, and excessive amounts of the wash water that was drained off, previous to salting. A comparatively uniform salt content can be maintained in various churnings of butter. The grains of salt can be distributed thru the butter regardless of. whether they will dissolve or not. This fact may seem to be insignifi- cant, but it is not a safe policy to make butter even under favorable conditions unless due consideration is given to the dissolving of salt. There is a difference in salt grains ; some pass into solution much more readily than others. However, this difference can be reduced to a minimum by having some free water with the butter in the churn at time of working. It may be observed by looking over Table 12, Churning Record, that the percent of salt was not as uniform as might be desired. It is also true that the ratio of salt and water used was not the same thru- out the experiment. In churn number 75 an error was made in the salt calculation and was not discovered until the working was com- pleted. INFLUENCE OF TEMPERATURE UPON COMPOSITION In connection with the regular investigation a large amount of data had been collected from time to time that might lead to some definite line of study on temperature as a factor influencing composi- tion. Already some material had been obtained and was accumulating which gave temperature the most prominent place as a factor in con- trolling composition. Therefore it seemed advisable that a series of experiments be carried out on a large enough scale to furnish data comparable with practical creamery conditions. In connection with the work done in 1908 on comparing butter made from pasteurized 332 BULLETIN No. 137 [September, and unpasteurized cream the pasteurized cream for each day was placed in a 200 gallon cream ripener ; the remainder of the cream for each comparison was not pasteurized but placed in another ripener, thus giving two different lots of cream from which to also study com- position. The pasteurized cream in each of the 20 comparisons was always churned first, in two different churns, and the unpasteurized cream immediately after. In each comparison the cream in the two ripeners was handled to produce butter having a high water and low fat content. The remainder of the cream in each ripener was made into butter of a low water and high fat content. The salt in these four churns was kept as nearly uniform as possible. Churns were num- bered in order from 1 to 80. The first churn for each experimental day always contained pasteurized cream to be made into butter of high water and low fat, and second churn filled with the same cream but to be made into the drier butter. Preceding data showed that differ- ent makes of churns had an influence on the water content and this fact was taken advantage of in making high and low moisture butter. The only other change made to produce the two lots of butter of different composition, was the temperature of the wash water. However, it would have been possible to have secured a wider variation had the other lines of the experiment permitted a regulation of the temperature of the cream. The wash water was allowed to remain in the churn a sufficient length of time to adjust the temperature of the butter. 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 333 2 O in s < (X s o O 2 w a a O N N 00^ O CN O :oooooocNO^oOQOCNt-.oo ^voromco ^^J ** "S ^^^H^H O ^ "^ <^ vo rj< tN lr^ CO ^ vO fO ^H 'f & >O nHuro ro -i 10 H ^, ^-.Sfo oj c* * ri- ^< f-O'-'lOCNCN ^S O 00 VO 00 ^''' O ._ IO C^ O 10 . -10 in t^ 10 f. . 00 00 ^ ^. (N to o "I 2 oooooo . OOO : 00 . OOt>-^ U >O U OOTf J 1 "9 g.S S J5 ft J3 gg9^M9')6o Bl - 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 335 D O . -,jj oo CN "-, "^ O CN N O CN 1- O NO oo_,_;vOvooot^O"-<, v ,oo-- 1 0> -H ^00000 ^Tt H oo rf CN O 00 ^ ? t^ 00 00 u-> U 00 fOOOOOOOOO CN^CN-* 0^5; ^g .'-I OoO..OoOOOio 00 ''-100000000 oooooo OCNCN.O "I 5 O CN O CN - "" g;J|^c o o o a) O-b J o t>>c SJ: ^^ os 3 JJ,c i u-) CN -i CO ro in tn gg ^TH^ -^ ^-H ^H r-o 5 OO r^ VJ <^ rg ^ *T-J K' t|_( U^ U S rf *.g H 52 iicTICwOiJg 1.67 0.71 12.71 84.81 12.3285.29 12.3485.10 12.8084.67 1.84 1.64 1.64 1.89 0.64 0.75 0.92 0.64 11.48 11.23 86.26 86.53 1.53 1.54 0.73 0.70 261 263 461 463 31 14.62 82.52 1.76 1.10 14.5382.71 1.90 0.86 15.1781.69 2.21 0.93 14.9382.05 2.05 0.97 14.9282.19 2.06 0.83 13.49 13.26 83.90 84.01 1.85 1.73 0.76 1.03 262 264 462 464 32 13.24 84.34 1.47 0.95 12.5985.23 1.50 0.68 13.0984.35 1.69 0.87 13.1184.55 1.39 0.95 13.1284.55 1.66 0.67 11.35 11.90 86.70 85.90 1.27 1.29 0.68 0.91 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 343 TABLE 13 Continued Tub No. Ch-n No. Samples taken from churn Four tubs 24 hours later After 6 to 7 months in storage Percent Percent Percent Water Fat Salt Casein Water Fat Salt Casein Water Fat Salt Casein 265 267 465 467 266 268 466 468 269 271 469 471 33 15.04 81.38 2.65 1 39 0:93 14.68 14.75 15.38 14.04 81.75 81.59 80.73 82.29 2.78 2.79 3.12 2.73 .0.79 0.87 '0.77 0.94 13.81 13.82 82.76 82.81 2.61 2.54 0.82 0.83 34 35 12.26 85.52 83 12.14 85.58 1.49 0.79 11.51i86.28 1.44 0.77 14.95 12.29 12.00 11.93 85.42 85.78 85.93 1.53 1.46 1.34 0.76 0.76 0.80 11.41 13.96 13.97 86.59 83.37 83.23 1.40 1.78 1.83 0.60 0.89 0.97 82.31 1.82 0.92 14.78 14.47 14.84 13.92 82.66 82.79 82.30 83.46 1.78 1.81 1.82 1.68 0.78 0.93 1.04 0.94 270 272 470 472 36 13.20 84.18 1.60 1.02 1.23 12.42 12.47 12.72 12.94 85.22 85.07 84.81 84.58 1.51 1.54 1.34 1.60 0.85 0.92 1.13 0.88 11.82 11.77 85.82 85.91 1.47 1.51 0.89 0.81 273 275 473 475 37 16.13 80.06 2.58 15.57 15.26 15.69 15.61 80.98 81.43 80.87 81.00 2.22 2.37 2.60 2.66 1.23 0.94 0.84 0.73 14.43 15.06 82.35 81.64 2.39 2.52 0.83 0.83 274 276 474 476 38 12.88 84.18 1.93 1.01 11.85 12.20 12.38 12.42 85.41 85.24 84.93 84.93 2.01 1.75 1.95 1.95 0.73 0.81 0.74 0.70 11.16 11.42 86.18 86.14 1.81 1.69 0.85 0.75 0.89 0.87 277 279 477 479 39 14.88 81.98 2.05 1.09 13.73 13.92 14.00 13.95 83.64 83.31 83.35 83.31 1.54 1.83 1.83 1.89 1.10 0.94 0.82 0.85 12.03 12.78 85.37 84.49 1.71 1.86 278 280 478 480 40 13.37 83.25 2.26 1.12 12.48 12.10 12.18 12.06 84.71 84.91 84.93 84.76 1.86 2.01 1.94 2.18 0.95 0.98 0.95 1.00 10.85 10.91 86.61 86.28 1.71 1.95 0.83 0.86 281 283 481 483 282 284 482 484 41 42 16.64 12.69 79.59 84.57 2.72 2.05 1.05 15.28 16.65 16.36 16.21 81.38 79.73 80.13 80.36 2.36 2.86 2.79 2.67 0.98 0.76 0.72 0.76 14.33 14.45 82.49 82.26 2.45 2.49 0.73 0.80 0.67 0.71 0.6 C 11. -86 12.62 12.03 11.90 S5.56 34.67 S5.48 85.66 1.95 2.24 1.96 1.92 0.63 0.47 0.58 0.52 10.57 10.55 86.97 86.96 1.79 1.78 285 287 485 487 43 15.37 81.60 2.07 0.9C 15.85 15.24 15.30 1 5 . 03 81.10 81 .83 81.80 82.14 2.36 2.23 2.39 2.19 0.69 0.70 0.51 0.64 14.60 14.09 82.38 83 10 2.14 2.01 0.87 0.80 344 BULLETIN No. 137 [September, TABLE 13 Continued Tub No. Ch'n No. Samples taken from churn Four tubs 24 hours later After 6 to 7 months in storage Percent Percent Percent Water Fat Salt Casein Water Fat Salt Casein Water Fat Salt Casein 286 288 48 ( 488 289 291 489 491 290 292 490 492 293 295 493 495 44 45 46 47 13.59 83.58 1 .81 1 02 12.96 84.51 1.84 0.69 13.32 83. 8C 2.02 80 15.66 13.38 13.23 13.03 14.18 83.73 84.07 84.45 1.97 1.89 1.89 0.92 0.81 0.63 11.71 85.88 1.61 0.80 80.89 2.82 0.63 82.58 2.49 0.75 14 09 82.61 2.46 0.84 15.24 14.56 15.10 81.60 81.83 81.52 2.73 2.44 2.59 0.43 1.17 0.79 14.40 82.20 2.56 0.84 0.77 0.85 0.94 0.87 13.50 83.11 2.75 0.64 12.65 12.52 11.99 12.04 84.66 84.36 85.00 84.62 2.26 2.07 2.20 2.15 2.16 1.90 2.05 2.05 0.43 1.05 0.81 1.19 11.28 11.06 14.03 13.65 85.82 86 04 2.13 2.05 2.10 1.95 15.44 81.60 2.35 0.61 15.10 14.47 14.85 14.82 81.89 82.63 82.33 82.30 0.85 1.00 0.77 0.83 82.93 83 . 53 294 296 494 496 297 299 497 499 48 49 13.32 83.13 2.86 0.69 12.08 12.07 11.97 11.74 84.60 84.60 84.67 85.01 2.32 2.34 2.33 2.29 1.00 0.99 1.03 0.97 10.21 9.91 86.81 87.23 2.02 1.98 0.96 0.88 15.73 80.29 2.91 1.07 15.24 15.42 14.86 15.48 81.00 80.62 81.55 80.60 2.30 2.93 2.62 2.80 0.96 1.03 0.97 1.12 14.98 14.07 81.05 82.20 3.01 2.84 0.96 0.89 298 300 498 500 301 303 501 503 302 304 502 504 50 51 52 13.89 81.06 3.90 1.15 12.79 13.01 13.28 12.82 82.71 82.40 82.17 82.59 3.51 3.74 3.66 3.70 0.99 0.85 0.89 0.89 12.25 11.80 83.38 84.04 3.40 3.32 0.97 0.84 0.96 0.93 15.74 80.42 2.94 0.90 14.80J81.62 14.9481.57 15.3381.00 14.7481.83 2.61 2.63 2.81 2.38 0.97 0.86 0.86 1.05 14.94 14.99 81.28 81.20 2.82 2.88 13.31 84.10 1.85 0.74 12.6584.76 12.8584.56 12.8584.54 13.0084.57 1.71 0.88 1.71 0.88 1.58 1.03 1.63 0.80 11.97 11.51 85.47 86.02 1.67 1.58 0.89 0.89 305 307 505 507 306 308 506 508 53 54 15.55 81.61 2.04 0.80 15.3481.88 15.2882.02 15.4581.63 15.25i81.85 2.03 0.75 1.74 0.96; 1.86 1.06 1.92 0.98 13.9383.45 1.71 14.3383.02 1.72 0.91 0.93 13.22 84.44 1.79 0.55 12.7784.99 13.3584.24 13.1284.45 13.8283.85 1.60 0.64 1.56 0.85 1.56 0.87 1.58; 0.75 11.86 11.86 85.90 85.79 1.47 1.52 0.77 0.83 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER TABLE 13 Continued 345 Tub No. Ch'n No. Samples taken from churn Four tubs 24 hours later After 6 to 7 months in storage Percent Percent Percent Water Fat Salt Casein Water Fat Salt Casein Water Fat Salt Casein 309 311 509 511 55 14.59 82 . 83 1.77 0.81 13.91 14.96 14.15 14.38 83.52 82.44 83.43 83.37 1.49 1.79 1.57 1.61 0.08 0.81 0.85 0.64 13.39 13. 14 84. 2C 84.5? 1.51 1.41 0.90 0.86 310 312 510 512 313 315 513 515 56 57 13.31 84. 3t 1.68 0.65 13.40 12.60 13.09 12.52 16.31 15.52 15.37 15.14 84.34 85.09 84.60 85.32 80.06 81.15 81.34 81.58 1.33 1.52 1.46 1.39 2.46 2.25 2.20 2.26 0.93 0.79 0.85 0.7J 1.17 1.08 1.09 1.02 12.15 13. 8C 13.50 14.22 85.62 83.41 83.47 82.58 1.3C 1.75 2.15 2.20 0.87 0.98 0.88 1.00 15.74 81.05 2.51 0.70 314 316 514 516 58 13.01 84.57 1.93 0.49 12.65 12.60 12.58 12.67 84.96 84.91 85.00 84.84 1.80 1.83 1.68 1.81 0.59 0.66 0.74 0.68 11.54 11.76 86.01 85.60 1.73 i'.ii, 0.72 0.88 317 319 517 519 59 16.54 79.18 3.50 0.78 15.00 15.43 16.15 16.31 80.88 80.45 79.58 79.52 3.06 3.09 3.24 3.16 1.06 1.03 1.03 1.01 13.23 13.38 83.20 83.03 2.71 2.75 0.81 0.84 318 320 518 520 60 13.48 83.70 2.21 0.61 13.01 84.24 1 .9( 0.79 12.40 84 . 5 1 2.11 98 12.98 13.19 13.29 84.25 83.95 83.95 1.99 2.05 2.10 0.78 0.81 0.66 12.11 85.19 1.92 0.78 321 323 521 523 61 16.06 80.39 2.69 0.86 15.47 80.97 2.46 1 .10 14.47 82.22 2.36 95 15.03 16.44 15.80 81.61 79.63 80.71 2.62 2.73 2.68 0.74 1.20 0.81 14.09 82.00 2.23 0.88 322 324 522 524 62 14.49 82.18 2.68 0.65 13.26 83.61 2.33 0.80 12.39 84.56 2.12 93 13.74 13.62 14.18 83.11 83.22 82.66 2.40 2.47 2. 45 0.75 0.69 0.71 12.10 85.02 2.05 0.83 325 327 525 527 63 15.49 81 .38 2.33 0.80 15.07 81.91 2.15 0.87 13.88 83.03 2.14 95 14.77 15.58 15.11 82.53 81.27 81.85 2.06 2.24 2.22 0.64 0.81 0.82 12.77 84.57 1.68 0.98 326 328 526 528 64 13.39 83.85 2.05 0.71 13.16 13.19 12.96 13.40 84.23 83.99 84.09 83.85 1.73 1.91 1.88 1.93 0.88 0.91 1.07 0.82 11.77 12.00 85.62 85.45 1.66 1.68 0.95 0.87 329 331 529 531 65 16.15 80.67 2.27 0.91 15.53 15.48 15.47 15.22 81.14 81.30 81.17 81.30 2.16 2.13 2.08 2.04 1.17 1.09 1.28 1.44 14.94 14.15 82.04 82.99 2.02 1.80 1.00 1.06 346 BULLETIN No. 137 TABLE 13 Continued Tub No. Ch'n No. Samples taken from churn Four tubs 24 hours later After 6 to 7 months in storage Percent Percent Percent Water Fat Salt Casein Water Fat Salt Casein Water Fat Salt Casein 330 332 530 532 66 14.14 82.23 2.69 0.94 13.13 13.08 13.34 13.09 83.66 83.78 83.56 83.77 2.35 2.24 2.37 2:28 0.86 0.90 0.73 o.se 11.77 11.80 85.22 85.36 2.09 2.04 0.92 0.80 333 335 533 535 334 336 534 536 67 68 15.15 82.02 1.85 0.98 15.16 14.70 15.35 15.02 82.26 82.77 81.86 82.35 1.65 1.61 1.64 1.53 0.93 0.92 1.15 1.10 13.68 13.34 83.84 84.12 1.56 1.56 1.43 0.92 0.98 0.85 12.94 84.42 1.88 0.76 13.35 84.16 1.87 0.62 11.58 86.14 13.15 12.57 12.60 84.18 84.64 84.94 1.68 1.7ft 1 .52 0.99 1.03 0.94 11.06 86.78 1.41 0.75 337 339 537 539 338 340 538 540 69 70 15.85 81.02 2.19 0.94 15.88 15.33 15.33 14.97 80 . 63 81.38 81.03 81.74 . 2.25 2.00 2.09 2.15 1.24 1.29 1.55 1.14 13.40 14.10 84.00 83.18 1.64 1.77 0.96 0.95 13.59 83.59 1.98 0.84 12.90 12.75 12.91 12.92 84.43 84.65 84.49 84.50 1.82 1.74 1.84 1.80 0.83 0.86 0.76 0.78 11.68 11.68 85.97 85.94 1.57 1.59 0.78 0.79 341 343 541 543 71 14.94 82.22 1.99 0.85 14.51 15.09 14.60 14.30 82.74 81.81 82.40 82.96 1.63 1.96 1.80 1.65 1.12 1.14 1.20 1.09 13.17 12.51 84.39 85.17 1.55 1.46 0.89 0.86 342 344 542 544 345 347 545 547 72 73 13.21 84.07 1.91 0.81 0.84 13.10 13.06 12.87 12.75 84.21 84.27 84.46 84.69 1.81 1.82 1.78 1.72 0.88 0.85 0.89 0.84 11.30 11.59 86.27 85.97 1.51 1.56 0.82 0.88 0.78 0.85 14.52 82.67 1.97 14.67 15.51 15.09 14.77 82.37 81.20 81.55 82.07 1.82 2.18 2.00 2.00 1.14 1.11 1.36 1 .16 13.03 13.56 84.42 83.84 1.77 1.75 346 348 546 548 349 351 549 551 350 352 550 552 74 75 12.80 84.42 1.78 1.00 12.80 12.69 13.17 11.56 84.69 84.81 84.21 85.78 82.01 81.65 81.57 82.14 1.62 1.71 1.83 1.65 0.89 0.79 0.79 1.01 11.37 11.33 86.37 86.47 1.52 1.48 0.74 0.72 14.21 81.89 3.12 0.78 14.15 14.27 14.52 14.13 2.77 3.06 3.02 2.81 1.07 1.02 0.89 0.92 12.10 13.35 84.75 82.82 2.33 2.96 0.82 0.87 76 13.08 84.58 1.55 0.79 12.62 12.77 12.80 12.83 85.29 85.04 84.94 84.95 1.40 1.44 1.49 1.39 0.69 0.75 0.77 0.83 11.65 11.41 86.19 86.43 1.32 1.24 0.84 0.92 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 347 TABLE 13 Continued Tub No. Ch'n No. 77 Samples taken from churn Four tubs 24 hours later After 6 to 7 months in storage Percent Percent Percent Water Fat Salt Casein Water Fat Salt Casein Water Fat Salt Casein 353 355 553 555 15.15 82.26 1.69 0.90 15.22 14.83 15.30 15.25 82.15 82.67 82.38 81.87 1.54 1.52 1.46 1.80 1.09 0.98 0.86 1.08 12.02 13.36 83.64 84.40 1.47 1.32 0.87 0.92 354 356 554 556 78 13.59 83.85 1.77 0.79 13.78 13.96 13.76 13.56 83.61 83.26 83.57 83.84 1.64 1.57 1'.79 1.66 0.97 1.21 0.88 0.94 12.16 11.88 85.71 85.90 1.32 1.41 0.81 0.81 357 359 557 559 79 80 14.14 83.46 1.63 0.77 14.46 14.69 14.04 14.19 83.12 82.52 83.34 83.08 1.50 1.63 1.46 1.43 0.92 1.16 1.16 1.30 12.81 12.71 85.00 85.04 1.31 1.26 0.88 0.99 358 360 558 560 13.19 84.64 1.41 0.76 13.70 84.11 1 .36 0.83 12.15 85.81 1 23 0.81 2.25 13.38 13.35 13.19 84.38 84.45 84.15 1.31 1.20 1.39 20.80 0.93 0.91 0.87 0.88 12.07 85.88 1.22 0.83 Av. 14.32 82.03 0.90 13.71 83.34 12.62 84.55 1.98 0.85 GENERAL SUMMARY OF TABLE 13 Numbed of samples analyzed Samples taken from | Difference between Churn Tub 24 hours later Tub after storage Churn and tub Tub before and after storage High moisture and low fat butter 40 160 80 Percent water . 15.31 14.69 13.64 0.62 1.05 40 160 80 Percent fat 81.25 82.02 83.24 0.77 1.22 40 160 80 Percent salt 2.49 2.31 2.23 0.04 0.08 40- 160 80 Percent casein 0.95 0.95 0.89 0.00 0.07 Low moisture and high fat butter 40 160 80 Percent water 13.32 12.74 11.60 0.58 1.14 40 160 80 Percent fat 83.81 ' 84.66 85.86 0.85 1.20 40 160 80 Percent salt 2.02 1.84 1.73 0.18 0.11 40 160 80 Percent casein 0.84 0.81 0.81 0.03 0.00 348 BULLETIN No. 137 [September, A preliminary study of the composition of various samples of but- ter taken from the same churning or tubs of butter, gave a large amount of data which is verified in the above Table. While analyses of samples taken to represent the same butter will not give like results, yet from previously accumulated data we know that the analysis of one sample properly taken will give the approximate composition of the butter in question. From Table 8, Influence of Pasteurization upon Composition of 1907 Butter, the average results show that the water content of all the samples taken from the 56 churnings is approximately one percent higher than the average of all the samples taken from the tubs before storage. The same degree of difference is found between samples of the butter taken from these same tubs after storage. Does this difference indicate that the varia- tion is due to the method of sampling; to actual loss of water in pack- ing; or a loss of water incident to storage? An average of -the tub analyses furnishes a basis for calculating the amount of fat recovered in the butter. This was done for the 56 churnings in 1907. The final average for each churning day was 452.5 pounds of butter fat and of this amount 447.1 pounds were recovered, based on the average of the chemical analyses. The only loss of butter fat was in the butter- milk. Since butter fat in the cream as determined by the Babcock Test, corresponds so closely to butter fat recovered in the butter, as deter- mined by chemical analysis of tub sample, it is reasonable to conclude that the tub sample quite accurately represents the average composition of the butter. 1909] TABLE FACTORS INFLUENCING COMPOSITION OF BUTTER 349 14. BUTTER FAT RECEIVED, CHURNED AND RECOVERED IN THE BUTTER IN 56 CONSECUTIVE CHURNINGS Date 1907 Lb. cream re- ceived Per- cent fat But- ter fat Pounds in each churning Lb. but- ter made Tub No. Per- cent fat in each tub Averr age per cent fat in 2 tubs Lb. butter fat re- covered Cream Per- cent fat But- ter fat June 3 818 35.5 290.39 500 475 30.00 30.00 150.0 142.5 178.0 166.0 1 2 84.59 85.26 150.57 141.53 290.39 292.5 292.10 June 4 1104 33.0 364.32 620 629 29.00 29.00 179.80 182.41 210.0 215.0 3 4 85.17 85.01 178.85 182.77 364.32 362.21 361.62 June 7, 8 1239 31.5 390.29 385 391 350 350 26.00 26.00 27.00 27.00 100.10 101.66 94.50 94.50 117.0 119.0 113.0 113.0 7 8 11 12 5 6 9 10 84.98 85.07 85.04 85.44 84.63 84.09 83.75 84.43 85.09 85.24 84.36 84.09 99.479 101.435 95.326 95.021 390.29 390.76 391.26 June 11, 12 1586 32.0 507.52 464 506 464 464 27.00 27.00 27.00 27.00 125.28 136.62 125.28 125.28 147.5 154.0 148.0 141.0 15 16 19 20 13 14 17 18 84.30 83.24 84.85 85.47 82.73 82.14 85.09 84.30 83.77 85.16 82.435 84.695 123.56 131.146 122.003 119.419 507.52 512.46 496.128 June 14, 15 1566 31.5 493 . 29 461 513 461 451 26.00 26.00 26.00 26.00 119.86 133.38 119.86 117.26 139.0 150.0 140.0 138.0 23 24 27 28 21 22 25 26 83.39 83.08 84.38 84.88 83.67 83.41 82.27 82.14 83.235 84.63 83.54 82.205 115.696 126.945 116.956 113.442 473.039 493.29 490.36 June 18, 19 2210 32.5 718.25 620 674 620 648 28.00 28.00 28.00 28.00 173.60 188.72 173.60 181.44 211.0 226.0 209.0 224.0 31 32 35 36 29 30 33 34 84.35 84.54 84.16 83.61 84 . 1 5 84 07 81.96 82.18 84.445 83.885 84.11 82.07 178.178 189.58 175.789 183.836 718.25 717.36 727.383 350 BULLETIN No. 137 TABLE 14 Continued [September, Date 1907 Lb. cream re- ceived Per- cent fat But- ter fat Pounds in each churning Lb But- ter made Tub No. Per- cent fat in each tub Aver- age per cent fat in 2 tubs Lb butter fat re- covered Cream Per- cent fat But- ter fat June 21,22 1688 34.0 573.92 516 499 516 503 26.0 26.0 26.5 26.5 134.16 129.74 136.74 133.295 156.0 153.0 162.0 159.0 39 40 43 44 37 38 41 42 83.47 84.19 84.63 84.90 82.79 83.70 83.19 83.74 83.83 84.765 83.245 83.465 130.774 129.690 134.856 132.709 573.92 533.935 528.029 June 24 651 29.0 188.79 499 452 20.0 20.0 99.80 99.40 121.0 104.0 47 48 45 46 83.14 83.02 83.95 84.06 83.08 84.005 100.526 87.365 188.79 190.20 187.891 June 25,26 1503 35.0 526.05 431 521 431 430 29.0 29.0 29.0 29.0 124.99 151.09 124.99 124.70 146.5 179.0 149.0 147.0 51 52 55 56 49 50 53 54 84.32 83.80 84.65 84.64 83.31 83.18 84.23 84.65 84.06 84.645 83.245 84.44 123.147 151.514 124.035 124.126 526.05 525.77 522.822 June 28,29 1440 034. 489.60 430 479 430 425 28.0 28.0 28.0 28.0 120.40 134.12 120.40 119.00 144 162 144 144 59 60 63 64 57 58 61 62 83.77 83.81 83.81 84.39 82.50 82.29 82.34 82.75 83.79 84.10 82.395 82 . 545 120.657 136.242 118.648 118.864 489.60 493.92 494.41 Julyl 438 37.0 162.06 370 364 22.0 22.0 81.40 80.08 92 92 67 68 65 66 83.58 84.39 79.95 79.56 83.985 79.755 77 .266 73.374 162.06 161.48 150.640 July 2 1436 34.5 495.42 428 428 428 436 29.0 29.0 29.0 29.0 124.12 124.12 124.12 126.440 148 149 149 151 71 72 75 76 69 70 73 74 83.78 83.69 83.13 83.78 81.88 81.84 83.66 83.44 83.735 83.455 81.860 83.550 123.927 124.347 121.971 126.160 495.42 4Q8.80 496.405 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER TABLE 14 Continued 351 Date 1907 Lb. cream re- ceived Per- cent fat But- ter fat Pounds in each churning Lb'. but- ter made Tub No. Per- cent 'at in each tub Aver- age per- cent fat in 2 tubs Lb. butter fat re- covered Cream Per- cent fat But- ter fat JulyS 1480 33.0 488.40 436 444 436 454 27.5 27.5 27.5 27.5 119.90 122.10 119.90 124.85 141 145 139 151 79 80 83 84 77 78 81 82 82.97 83.27 84.28 84.32 80.86 80.68 81.47 81.50 83.12 84.30 80.77 81.485 117.199 122.230 112.270 123.042 488.40 486.75 474.741 July 9, 10 1940 34.0 659.60 600 606 600 - 600 27.5 27.5 27.5 27.5 165.50 166.65 165.50 165.50 195 196 197 198 87 88 91 92 85 86 89 90 81.88 82.88 83.85 84.36 83.80 83.37 82.30 82.72 82.38 84.105 83.585 82.51 160.641 164.845 164.662 163.369 659.60 663 . 1 5 653.517 July 12, 13 1798 29.0 521.42 515 512 515 496 26.0 26.0 26.0 26.0 133.90 133.12 133.90 128.96 156 159 162 155 95 96 99 100 93 94 97 98 84.31 84.21 84.02 83.84 81.64 81.79 85.02 84.88 84.26 83.93 81.715 84.95 131.445 133.448 132.378 131.672 521.42 529.88 528.943 July 15, 16 1069 36.5 390.185 418 405 418 408 24.0 24.0 23.5 23.5 100.32 97.20 98.23 95.88 118.5 112.0 116.5 114.0 103 104 107 108 101 102 105 106 83.12 83.22 84.03 83.72 83.70 83.85 82.66 82 96 83.170 83.875 83.775 82.81 98.556 93.940 97.597 94.403 390.185 391.63 384.496 Total amount handled 7259.50 7241.16 8565.0 7154.43 Aver, per day 453.71 452.57 535.3 447.15 352 BULLETIN No. 137 [September, COMPARISON OF BUTTER FAT CHURNED AND RECOVERED IN THE BUTTER The results obtained from these comparisons gave such interesting data in the 1907 experiments that it seemed best to collect additional data of a similar nature. The 1908 experiment offered an excellent opportunity for this work since it was conducted on a much larger scale, thus reducing the percent of mechanical error and giving more uniform results. To obtain an accurate determination of the butter fat handled in each of the twenty comparisons, each delivery of milk and cream was tested, involving a fat determination of 1494 individual samples. The cream thus obtained for each churning day was placed in two ripeners a sample from which was tested in triplicate, from each vat before and after the starter was added. The cream in the ripeners was churned in four churnings from which sixteen representative tubs were packed. Samples were taken for analysis from the churn and by trier from the tubs twenty-four hours later. The percent of fat found in these samples was in turn compared with the Babcock determination of fat delivered on that respective day. As an illustration, May 6, the amount of butter fat churned according to each patron's test, was 819 pounds ; test of cream in the two ripeners before starter was added gave 809.4 pounds and the test after starter was added gave 807.8 pounds. All of this cream was churned in churnings Nos. 1 to 4. The churns contained 297, 192, 297 and 195 pounds of butter respectively, or a total of 981 pounds. Re- ferring to Table 13, it can be seen that the sample from churn 1 con- tained 80.81 percent of fat, and the average percent of fat in the four tubs of butter was 83.24. The same method of determination was used in the other three churnings. The total pounds of butter fat re- covered for the day was, according to samples taken from churns. 809.06 and from the tubs 826.35. The same system of checking was followed for each succeeding day. 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 353 TABLE 15. BUTTER FAT CHURNED AND RECOVERED IN THE BUTTER IN 80 CONSECUTIVE CHURNINGS Date 1908 Butter fat churned according to test: Ch'n No. Pounds butter made Butter fat recovered in butter according to samples taken from Each patron's delivery Before starter was added After starter was added Churn Four tubs Percent fat in butter Pounds fat in butter Percent fat in butter Pounds fat in butter May 6 819 402.6 406.8 243.0 159.0 243.0 162.8 1 2 3 4 297 192 297 195 80.81 83.17 82.66 84.04 2 40-. 00 159.68 245.50 163.88 83.24 84.33 84.29 85.58 247.22 161.91 250.34 166.88 819 809.4 807.8 981 82.52 809.06 84.23 826.35 May 9 962 466.6 469.6 291.5 177.5 297.0 176.8 5 6 7 8 348 214 354 210 81.03 83.66 82.12 82.62 281.98 179.03 290.70 173.50 82.58 84.73 83.02 84.69 287.38 181.32 293.89 177.85 962 936.2 942.8 9 10 11 12 1126 82.17 925.21 83.52 940.44 May 13 953 482.0 474.8 319.0 167.6 313.5 165.3 382 197 382 199.5 80.51 84.15 80.42 82.24 307.54 165.77 307.20 164.07 82.13 85.01 81.16 83.82 313.73 167.47 310.03 167.22 953 956.8 965.4 1160.5 81.39 944.58 82.58 958.45 May 15 894.5 446.0 444.5 297.0 151.5 297.0 150.0 13 14 15 16 360 178 356.5 178 80.06 83.82 80.33 83.61 288.21 149.20 286.37 148.82 81.43 85.26 82.12 85.02 293.15 151.76 292.75 151.33 894.5 890.5 895.5 1072.5 81.36 872.60 82.88 888.99 May 19 945.2 477.8 472.8 308 167.4 308 664.4 17 18 19 20 376 193 375.5 190 80.42 84.60 80.63 84.02 302.38 163.28 302.76 159.63 81.93 85.85 82.23 85.33 308.05 165.69 308.88 162.12 945.2 950.6 947.7 1134.5 81.82 928.05 83.26 944.63 May 22 957.5 953.7 313.5 161.3 313.5 1 69 . 8 21 22 23 24 386 197.5 390 205 81.15 84.46 92.12 84.22 313.24 166.80 320.26 172.65 82.84 85.72 83.50 85.50 319.76 169.29 325.65 175.27 957.5 953.7 958.1 1178.5 82.56 972.95 84.00 989.95 May 26 1045.5 1059.34 346 185.5 346.5 180.8 25 26 27 28 424 223 420 215 81.25 84.25 80.75 82.91 344.50 187.88 339.15 178.25 81.47 85.00 82.91 84.01 345.43 189.55 348.22 180.62 1045.5 1059.34 1059.3 1282 81.88 1049.78 82.99 1063.82 354 BULLETIN No. 137 [September, TABLE 15 Continued Date 1908 Butter fat churned according to test: Ch'n No. Pounds butter made Butter fat recovered in butter according to samples taken from Each patron's delivery Before starter was added After starter was added Churn Four tubs Percent fat in butter Pounds fat in butter Percent fat in butter Pounds fat in butter May 29 879.7 892.49 297.0 153.9 297.0 143.9" 29 30 31 32 358 178 358 167 80.68 84.65 82.52 84.34 288.83 150.67 295.42 140.84 81.98 84.98 84.16 84.67 293.49 151.25 294.13 141.40 879.7 892.49 891.8 1061 82.54 875.76 82.97 880.27 June 2 1056 1031.68 352 164.8 352 162.88 33 34 35 36 432.5 196.0 426.0 192.5 81.38 85.52 82.31 84.18 351.97 167.62 350.64 162.04 81.59 85.68 82.80 84.92 352.88 167.93 352.73 163.47 1056 1031.68 1031.68 1247 82.78 1032.27 83.16 1037.01 June 5 1062.7 1063.04 352 176.32 352 182.72 37 38 39 40 433 210.5 421 214 80.06 84.18 81.98 83.25 346.66 177.20 345.13 178.15 81.07 85.13 83.40 84.83 351.03 179.20 351.11 181.54 1062.7 1063.04 1063.04 1278.5 81.90 1047.14 83.13 1062.88 May 9 1161.6 1145.62 357.5 214.17 357.50 216.45 41 42 43 44 453 255.5 438 265.5 79.59 84.57 81.60 83.58 360.54 216.07 357.40 221.90 80.40 85.34 81.72 84.19 364.21 218.04 357.93 223.52 1161.6 1145.62 1145.62 1412 81.86 1155.91 82.41 1163.70 May 12 1128.58 1088.64 352 198.72 352 185.6 45 46 47 48 428 237 432.5 221.5 80.89 83.11 81.60 83.13 346.21 196.97 352.92 184.13 81.88 84.66 82.29 84.72 350.45 200.45 355.90 187.65 1128.58 1088.64 1088.32 1319 81.9 1080.23 82.99 1094.64 June 16 915.4 908.82 302.5 153.17 302.5 148.22 49 50 51 52 375 190 371 173.5 80.29 81.06 80.42 84.10 301.08 154.01 298.35 145.91 80.94 82.47 81.51 84.61 303.52 156.69 302.40 146.80 915.4 908.82 906.39 1109.5 81.06 899.35 81.96 909.41 June 18 696.1 692.54 220.5 123.23 220.5 121.27 53 54 55 56 265 145 266 143 81.61 84.44 82.83 84.36 216.26 122-43 220.32 120.63 81.85 84.38 83.19 84.84 216.90 122.35 221.28 121.32 696.1 692.54 685.50 819 82.98 679.64 83.25 681.85 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 355 TABLE 15 Continued Date 1908 Gutter tat churned according to test: Ch'n No. Pounds butter made Butter fat recovered in butter according to samples taken from Each patron's delivery Before starter was added After starter was added Churn Four tubs Percent fat in butter Pounds ' fat in butter Percent fat in butter Pounds fat in butter June 19 909.2 900.93 291.50 163.24 291.50 152.11 5, 58 59 60 351 191 357 179 81.05 84.57 79.18 83.70 284.48 161.52 282.67 149.82 81.03 84.93 80.11 84.09 284.41 162.21 285.99 150.52 909 2 000.93 8S>8...- 1078 81.49 878.49 81.92 883.13 June 23 901.6 900.24 291.5 163.24 291.5 150.5^ 61 62 63 64 355 195 341 178 80.39 82.18 81.38 83.85 285.38 160.25 277.50 149.25 80.73 83.15 81.89 84.04 286.59 162.14 279.24 149.59 901.6 900.24 896. 7(. 1069 81.59 872.38 82.09 877.56 June 25 688.3 670.72 204 147.39 175 133.5 65 66 67 68 254.5 175.5 224 159 80.67 82.23 82.02 84.42 205.30 144.31 183.72 134.44 81.23 83.69 82.31 84.48 206.73 146.87 184.37 134.32 688.3 0/0.72 659.89 813 82.17 667.55 82.69 672.29 June 26 763.26 751.50 245 132.54 245 131.32 69 70 71 72 294 157 289 155 81.02 83.59 82.22 84.07 238.19 131.23 237.60 130.3 81.19 84.52 82.48 83.31 238.70 132.69 238.36 130.83 763.26 751.50 /53.8G 895 82.39 737.3 -82 . 74 740.58 June 30 662.16 206.25 123.75 206.25 123.75 73 74 75 76 244 144 246 144 82.67 84.42 81. 84.58 201.71 121.56 201.45 121.79 81.79 84.87 81.84 85.06 199.57 122.21 201.32 122.48 662.16 660.00 778 83.10 646.51 82.98 645.58 June 30 598.81 168.0 128.4 171.5 128.13 77 78 79 80 199 156 202 152 82.26 83.85 83.46 84.64 163.69 130.80 168.59 128.65 82.27 85.57 83.02 84.27 163.72 130.37 167.70 128.09 1256.4 598.81 596.03 709 83.46 591.73 83.20 589.88 Gen av each day . . . 899.79 893.30 892.71 1076.15 82.90 883.43 82.94 892.57 The summary of Table 15 shows a remarkable coincidence be- tween butter fat delivered, butter fat churned, and butter fat recov- ered in the butter. The average amount of butter fat received each day was, according to the patron's test, 899.79 pounds ; test before starter was added 893.2 pounds and test after starter was added 892.71 pounds. The average butter fat recovered was, according to churn samples 883.43 and tub sample 892.57 pounds. The data are so ar- ranged that each day's comparison is complete in itself except that on June 30, the 1256.4 pounds of butter fat were divided into two compa- risons. The total butter made in this experiment was 21,523 pounds. An average for each day of 1076.15 pounds. The average percent butter fat in churn and tub samples were 82.09 and 82.94 respectively. Difference 0.83 percent. 356 BULLETIN No. 137 [September, TABLE 16. OVERRUN OBTAINED IN EIGHTY CONSECUTIVE CHURNINGS Churn No. 1 2 3 4 5 6 7 8 According to Churn No. According to Butter fat churned Percent of fat in sample taken from: Butter fat churned Percent of fat in sample taken from: Churn Four tubs Churn Four tubs 22.2 20.7 22.2 20.4 23.7 20.2 21.0 19.0 20.1 18.6 18.6 16.8 41 42 43 44 26.7 19.3 22.5 22.6 25.6 18.2 22.5 19.6 24.3 17.2 22.4 18.8 19.4 20.5 19.2 18.7 23.4 19.5 21.8 21.0 21.1 18.0 20.5 18.0 45 46 47 48 21.5 19.2 22.8 19.3 23.6 20.3 22.5 20.3 22.1 18.1 21.5 18.0 9 10 11 12 19.7 17.5 21.8 20.6 24.2 18.8 24.3 21.6 21.7 17.6 23.2 19.3 49 50 51 52 24.0 24.0 22.6 17.0 24.5 23.3 24.3 18.9 23.5 21.2 22.6 18.2 13 14 15 16 21.2 17.5 20.0 18.6 24.9 19.3 24.5 19.6 22.8 17.3 21.8 17.6 53 54 55 56 20.1 17.7 20.6 17.8 22.5 18.4 20.7 18.5 22.2 18.5 20.0 17.8 17 18 19 20 22.1 15.3 21.9 15.5 24.3' 18.2 24.0 19.0 22.0 16.5 21.6 17.2 57 58 59 60 20.4 17.0 22.4 17.7 23.3 18.2 26.2 19.5 23.4 17.7 24.8 18.9 21 22 23 24 23.1 22.4 24.4 20.7 23.2 18.4 21.8 18.7 20.7 16.6 19.7 16.9 61 62 63 64 21.7 19.5 16.9 18.2 24.4 21.6 22.8 19.2 23.8 20.2 22.1 18.9 25 26 27 28 22.3 20.2 21.2 18.9 23.1 18.7 23.8 20.6 22.7 17-6 20.6 19.0 65 66 67 68 24.7 19.1 19.4 19.1 23.9 21.6 21.9 18.5 23.1 19.5 21.5 18.4 29 30 31 32 20.0 15.6 20.5 16.0 23.9 18.1 21.2 18.5 22.0 17.7 21.7 18.1 69 70 71 72 20.0 18.5 18.0 18.0 23.4 19.6 21.6 18.9 23.1 18.3 21.2 18.5 33 34 35 36 22.8 18.9 21.0 18.1 22.8 16.9 21.5 18.7 22.5 16.7 20.7 17.7 73 74 75 76 18.3 16.4 19.3 16.4 20.9 18.4 22.1 18.2 22.2 17.8 22.1 17.5 37 38 39 40 23.0 19.4 19.6 17.1 24.9 18.8 20.9 20.1 23.3 17.5 19.9 17.8 77 78 79 80 18.5 21.5 17.7 18.8 21.5 19.2 19.8 18.1 21.5 19.6 20.5 18.7 Average 20.5 21.8 20.5 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 357 The above Table offers a striking comparison of the overrun ob- tained. The average overrun when based upon butter fat churned was 20.5 percent. The highest overrun for a single churning, No. 41, was 26.7 percent and lowest, in churning 20, which was 15.3 percent. In these same two churnings the composition in the butter packed in the tubs permitted an overrun of 24.3 and 17.2 percent respectively. The Table shows remarkable uniformity between butter fat churned and butter fat recovered. The only mechanical loss considered for each individual churning was the butter fat lost in the buttermilk. If the creamery operators are to use the overrun recorded in the above Table as standard, they must take the following facts into consideration : 1. The loss in handling the milk and cream until it reaches the churn, must be reduced to a minimum. 2. The weight of butter packed must be the same as weight on bill of sale. 3 . The butter fat paid for must be approximately the actual amount received. 4. After allowing for the mechanical loss, the overrun should be consistent with the percent of fat actually in the butter. By referring to Table 15, May 26, the butter in the tubs from churning 25 contained 81.47 percent fat and churning 26 from the same vat of cream con- tained 85.00 percent of fat or a difference in fat content of 3.53 per cent. The greatest factor influencing overrun obtained in creamery op- eration, is the sampling and testing of the milk and cream received. An error of one-tenth of one percent in testing 4.0 percent milk and one percent in 40 percent cream will alter the overrun 3 percent. Table 17 is made up from Tables 15 and 16, in order to give a complete daily comparison of the butter fat received and churned, total pounds of butter made, together with the respective overrun. The final average overrun is the same when based upon butter fat churned and butter fat recovered, according to the percent of fat in samples taken from 320 tubs of butter representing 80 churnings. The overrun calculated from the percent of fat in the samples taken from the 80 churnings is 1.3 percent higher. This difference indicates that, either the reading of the Babcock bottle was high or the- churn sample gave a percent of fat lower than is actually in the butter. It is safe to assume that in packing the butter into tubs a small amount of water is forced out which would cause a higher fat content in tub samples. The last column in this Table indicates the percent of over- run based upon butter fat churned after deducting the butter fat lost in the buttermilk. The actual overrun then is one-half of one percent higher than is possible according to butter fat analyses. Considering the large number of samples of cream tested and butter analyzed the results thus obtained are remarkably consistent. 358 BULLETIN No. 137 [September, > o 2 fig * O < & H 7 O | H ID S OS !< K O W < u m P CQ P u H ft. Sj-s o "*5 P^ I'" ccc 13 iu CH -f-* '^ II a PQ 0) '/) H -I O OO O 00 10 CN -<-HCNCNCN-HCNCN 92. 93. 93. 93. 91. 92.75 93. 93. 93. 93. 9 217 219 92. 91. 90.5 90.5 92.75 92.5 92. 92.5 90.5 90.5 10 218 220 91.5 91.5 91.5(92.25 90. 192.5 92. 90. 92.5 90.5 13 225 227 92.5 91.5 91.5 91. 91.5 92.9 92. 92.5 91.5 92. 14 226 \ 228 93. 92.5 92. 90.5 92.75 92. 92.5 93. 92. 92. 17 233 235 93. 92.', 93. 92. 92. 92. 92. 93.5 92. 93. 18 234 236 93. 92. 92. ' 91. 92. 92.75 92. 93.5 92. 90.5 21 241 243 93. 93. 93.5 93. 92.5 92. 93.5 93.5 92. 92.5 22 242 244 93. 93. 91. 93.5 92. 92. 93. 93.5 92.5 92.5 25 26 249 251 2~50 252 93.5 93. 92. 93. 91. 93. 93. 92.5 92.5 93. . 93. 93. 93.5 91.5 92. 93. 93.5 93. 92. 92.5 29 257 259 93. 93. 92.5 93. 92.5 92.5 93. 92. 92. 91.5 30 258 260 93.5 93. 90.5 93. 92.5 92. 93. 93. 90.5 92. 33 265 267 92. 92.5 93. 92.5 91. 90.5 92. 92. 92.5 92.5 34 266 268 93. 92.5 91.5 92.5 91.5 92. 92.25 92.75 02 . 5 93. 92.5 92.5 37 273 275 92 . 5 90. 91.75 91.75 93. 93. 92.5 92. 38 274 276 93. 93. 93. 92. 92.5 92.5 93.5 92. 92.5 92.5 41 281 283 93. 92 . 5 92.5 92.5 91.5 91. 92. 93. 93. 92. 92.5 93. 43 282 284 93. 93. 91.5 92. 92. 92. 92. 92.5 362 BULLETIN No. 137 TABLE 20 Continued [September, Pasteurized Butter High moisture and low fat Low moisture and high fat Judges No. 1 2 3 4 5 1 2 3 4 5 Churn No. Tub No. 45 289 291 93. 93. 91. 90.5 91. 92.5 90. 93. 92.5 92.5 46 290 292 93. 93. 90.5 91.5 92. 92. 93. 93. 92. 92.5 49 297 299 93. 92.5 91.5 93. 92. 91.5 92. 93. 92.5 92. 50 298 300 92.5 93. 92. 92. 92. 91. 92. 89. 92. 92.5 53 305 307 93.5 93. 90.5 90.5 93. 86. 93. 90. 93.. 93. 54 306 308 93. 93. 91.5 92.5 92.5 9^.5 92. 90. 93. 92.5 57 313 315 93. 93. 92. 92.5 93. 93. 93. 93. 92.5 92.5 58 314 316 \ 93.5 93. 93. 92.5 92.5 i 93. 92.25] 92. 92. 92.5 61 321 } 323 93. 92.5 93. 92. 91.75 92. 92. 92. 92.5 92. 62 322 324 93. 93. 91. 5| 92.5 93. i 91. 93. 87. 92.5 92.5 65 329 331 91. 91. 88. 86. 90.5 91. 87. 87. 90.5 90.5 66 330 332 91. '5 92. 86. 85.5 91 . 91.5 86. 86. 90. 90. 69 337 339 93. 93.5 93. 92.5 92.7 92.5 592. 93. 92.5 92. 70 338 340 : 93. 93. 92.5! 93. 92.75 91.75 93. 93. 92.5 92.5 73 345 347 93. 93. 93. 93. 92. 92.5 93. 93. 93. 92. 74 346 348 93. 93. 91.5 91. 92.25 92.5 92. 93. 93. 92. 77 353 355 93. 93. 91.5 89.5 92. 92. 92.5 92.5 92.5 92. 78 354 356 91. 91. 92.5 92.5 93. 92. 93. 92.5 93. 92. Average 92.7 91.8691.98 92.11 92.20 92.67J9.1.71 92.1892.07 92.2 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 363 TABLE 20 Continued Unpasteurized Butter High moisture and low fat Low moisture and high fat Judges No. 1 2 345 1 2 3 4 5 Churn No. Tub No. 3 205 207 93. 93. 94. 93. 93. 91. 94. 93. 93.5 93.5 4 206 208 93. 92.5 93. 91.5 92.25 92.75 92. 93. 93. 92.5 7 213 215 93. 92.5 90. 92. 91. 91. 93. 92. 92. 92.5 8 214 216 93. 92. 91. 91. 93. 92. 93.5 93.5 92. 92. 11 221 223 92. 92. 92. 92.5 90. 92. 93.5 92. 92. 91. 12 222 224 92.5 92.5 93. 91.5 91. 93. 93.5 93. 93. 92. 15 229 231 93. 93.5 93. 90.5 91.5 90.5 93. 93. 92. 90.5 16 230 232 93. 92.5 92. 93.5 91.5 91. 93. 93.5 92. 92.5 19 237 239 93. 93. 93. 92. 92.5 91.5 93. 92. 92. SJ 92. 1 20 238 240 93 . 5 93. 93. 92. 92. 92.5 93. 93.5 92.5 92.5 23 ft ' 245 247 93. 93. 93.5 94. 92.5 93. 93. 94. 93.5 '93.5 24 246 248 92.5 93. 90. 92.5 92. 92.5 90. 92. 92.5 93. 27 253 255 93. 93. 93.5 93. 92.5 92.5 93. 92. 93. 93. 28 254 256 93. 93. 93. 92.5 91.5 92.5 93. 93.5 92.5 92. 31 261 263 93. 92.5 93. 93.5 92.5 91.75 90. 93. 92. 93. 32 262 264 93. 93. 93. 92. 91.5 92. 93. 90. 92. 92. 35 269 271 92. 92. 93. 93. 91. 92.25 88. 93. 92. 92.5 36 270 272 93. 93. 92. 93. 92.75 91.75 92. 93. 92. 92.5 39 277 279 92.5 93. 91.5 93. 92. 91, 93.5 92. 92.5 93. 40 278 280 93. 93. 93.5 93. 92.75 92.75 93. 93. 93. 93. 43 285 287 02.5 93. 92 .5 92 . 91.5 92. 1 87. 92. 92. 92.5 44 286 288 93. 93. 93. 92.5 92.25 93. 91.75 93. 92.5 92.5 364 BULLETIN No. 137 TABLE 20 Continued [September, Pasteurized Butter High moisture and low fat Low moisture and high fat Judges No. 1 2 3 4 5 1 2 3 4 5 Churn No. Tub No. 47 293 295 93. 92.5 93.5 93. 93. 92.5 93.5 93. 93. 92. 48 294 296 92. 93. 93. 92. 92.5 91.5 93. 93. 91.5 92.5 51 301 303 92. 92.5 92.5 93. 93. 91.75 89. 87. 92. 92.5 52 302 304 93. 93. 93. 92. 91.5 91.5 92. 93. 92.5 92.5 55 309 311 93 93. 92. 93. 92.5 91. 93. 92.5 93. 93. 56 310 312 93. 93. 92.5 92. 92.5 92. 92. 93. 92.5 93. 59 317 319 94. 94. 93. 93. 92.25 92.5 92.5 90. 92.5 92.5 60 318 320 93.5 93.5 93. 92.5 92.5 92. 93. 92. 92.5 93. 63 325 317 93. 93. 93. 93. 92. 92.75 92. 93. 92.5 93. 64 L 326 328 93.5 93. 93. 92.5 91.75 91.5 92. 87. 92.5 93. 67 333 91. 335 90.5 92. 91.5 90.5 90.5 87. 86. 90.5 90. 68 334 336 90.5 92. 90. 91.5 90. 91. 86. 89. 90. 90.5 * 71 341 343 93.5 93. 91. 93. 91.5 92.75 93. 93. 92.5 93. 72 342 344 92. 93. 92. 92. 91.5 90.5 92.5 92. 92.5 93. 75 349 351 93. 93. 93.5 93. 92.5 92. 92. 93 93. 92.5 76 350 352 93. 93. 93. 93. 90.5 92.5 93. 93.5 92. 92.5 79 357 359 92.5 93.5 92.5 93. 92.5 92.5 92.5 87. 92.5 92.5 80 358 360 93. 93. 93. 93. 93. 92.5 92. 92. 92. 92. Average 92.75 92.71 91.91 91.7 92.4 92.7892.41 91.88 92.2 s ! 92.34 1909] FACTORS INFLUENCING COMPOSITION OF BUTTER 365 TABLE 21. EFFECT OF COMPOSITION ON QUALITY OF BUTTER FOR IMMEDIATE CON- SUMPTION, BASED UPON AVERAGE OF ALL SCORES FOR EACH DAY'S MAKE, AS RECORDED IN TABLE 20 Pasteurized Unpasteurized Churn High Churn Low Churn High Churn Low No. water No. water No. water No. water 1 9-2 . 82 2 92.92 3 93.05 4 92.55 5 92.87 6 92.77 7 91.90 8 92.30 9 91.42 10 91.42 11 91.90 12 92.50 13 91.80 14 92.22 15 92.05 16 92.45 17 92.45 18 92.07 19 92.45 20 92.75 21 92.85 22 92.60 23 92.30 24 92.00 25 92.65 26 92.70 27 92.85 28 92.65 29 92.50 30 92.30 31 92.42 32 92'. 15 33 92.05 34 92.30 35 91.87 36 92.50 37 92.20 38 92.65 39 92.40 40 93.00 41 92.30 42 92.35 43 91.70 44 92.65 45 91.90 46 92.25 47 92.90 48 92.40 49 92.30 50 91.80 51 91.52 52 92.40 53 91.55 54 92.25 55 92.60 56 92.55 57 92.75 58 92.62 59 92.62 60 92.75 61 92.27 62 91.90 63 92.72 64 91.97 65 89.25 66 88.95 67 89.95 68 90.05 69 92.67 70 92.70 71 92.82 72 92.10 73 72.75 74 92.32 75 92.75 76 92.60 77 92.05 78 92.25 79 92.10 80 92.55 Average . 92.17 92.16 92.29 92.34 TABLE 22. EFFECT OF CONSUMPTION ON QUALITY OF BUTTER IN STORAGE BASED UPON AVERAGE OF EIGHT SCORES BY FOUR JUDGES ON EACH DAY'S MAKE Pasteurized Unpasteurized Churn High Churn Low Churn High Churn Low r NO. water No. water No. water No. water i 91.81 2 92.31 3 91.00 4 91.75 5 92.06 6 91.68 7 91.00 8 90.50 9 90.00 10 91.18 11 90.50 12 90.68 13 91.37 14 91.00 15 91.12 16 91.25 17 91.75 18 91.37 19 91.37 20 90.81 21 91.32 22 91.75 23 91.31 24 90.00 25 91.06 26 91.40 27 91.37 28 88.81 29 91.65 30 90.93 31 90.62 32 90.50 33 91.28 34 91.62 35 91.06 36 90.50 37 91.81 38 91.50 39 90.68 40 91.37 41 91.25 42 91.00 43 90.50 44 90.31 45 90.37 46 91.37 47 90.68 48 90.43 49 91.62 50 91.31 51 91.06 52 91.06 53 91.32 54 91.87 55 91.50 56 91.56 57 91.50 58 91.12 59 90.12 60 91.56 61 90.87 62 91.37 63 90.87 64 90.87 65 89.82 66 88.50 67 89.62 68 88.12 69 92.00 70 91.62 71 91.31 72 91.00 73 91.43 74 91.31 75 91.43 76 90.93 77 90.87 78 89.43 79 89.06 80 86.93 Average . 91.22 91.18 90.81 . 90.50 366 BULLETIN No. 137 [September, Inasmuch as considerable data were at hand concerning composi- tion and its relation to quality, the above data are presented. The same scores are used in another bulletin. The number of churnings and tubs are the same as recorded in preceding tables. The 160 tubs of butter were scored July 14, 1908. The first tubs of butter were made May 6, and the last lot July 1. Each judge worked independently and duplicate tubs were not known. Table 21 is a summary of Table 20 based upon average of the ten scores placed upon the two tubs of butter representing the same churn- ing. In Table 13, the butter in every other churn beginning with one has a higher water content than the butter in the succeeding churn. Hence, 40 churnings of butter made from pasteurized and unpasteur- ized cream of a higher water content are compared with 40 churnings of butter made from corresponding lots of cream, with a lower water c6ntent. Table 22 is the same comparison except that the averages for the butter from each churn are based upon the scores by four judges, and placed upon the 160 tubs of butter January 13, 1909, or six months after first scoring. Average of all scores showed no difference in quality. On a cer- tain day the butter made to contain the higher water content might re- ceive the highest average score, while the opposite would be true on another day. Reasonable variation in composition does not affect quality.