EXPERIMENT STATION BULLETINS. 373 



OUTLINE OF THE WORK. 



Samples were obtained during May and early June by different members 

 of the bacteriological staff who personally observed the methods of manu- 

 facture, creamery conditions, surroundings and everythin"g which might 

 affect the finished product — temperature of cream and wash-water used, 

 source of the water and ice, methods of obtaining and handling cream, 

 personality of butter-maker, etc. Tub lots were secured from as many 

 creameries as possible in the dairy sections of the state— seven 60 lb. tubs 

 being ordinarily taken from a single churning at each place visited. These 

 tubs were immediately tagged and shipped at once by express to the labora- 

 tory. 



The Score. — Immediately upon receipt of the butter at the laboratory 

 cold storage, the samples were scored by a dairy expert. Particular atten- 

 tion was given to flavor, texture, moisture and salt. The butter was subse- 

 quently scored from time to time as mentioned later. 



Laboratory Samples. — Samples were obtained with the ordinary precau- 

 tions, in most cases just previous to scoring, in order to lessen the possibility 

 of accidental contamination. 



Storage. — After the laboratory sample had been taken and the butter 

 had been scored, each sample lot was divided as follows: the broken tub 

 was kept at the station cold storage at the temperature of 38°-42° F. (5°C.) ; 

 of the six remaining tubs, two were shipped to each of three different cold 

 storage plants, subject to withdrawal as required for sampling. 



About the first of November, one tub from each lot was scored at the 

 storage warehouse where it had been kept, after which the scored tubs were 

 brought to the local cold storage and sampled for the laboratory as required. 

 At this time seventy-two tubs were examined at the rate of four a day. 



As soon as the samples had all been obtained, the sampled tubs were set 

 out without regard to order or place of storage and scored again by a second 

 expert butter scorer, the tubs being known by number only — Arabic 1-126. 

 These tubs were then disposed of, the duplicate samples being retained in 

 the various places of cold storage for the later examination. 



On the first of February the remaining tubs of butter were withdrawn 

 from storage and examined as before. As the ordinary temperature was 

 low at this time, the tubs were all assembled at the college cold storage for 

 sampling and scoring. 



Disposal of butter.- — Since the sale of the butter used in these tests may be 

 of interest, it is given here. The first lot was sent to New York in Febru- 

 ary and was priced as follows: One tub at 27c; six tubs at 25c; twenty-three 

 tubs at 23c; thirteen tubs at 19c. 



Of the second lot, that sent to New York arrived on a dull market and was 

 sold in one lot, fifty-three tubs at 18c, which was one-half cent less per pound 

 than ten tubs bought at a renovating establishment at this time, although 

 this latter lot was withheld from shipment as being much inferior to the 

 other. The average score for February was two and one-qviarter points 

 lower than in November, the two scores being 89^ and 87^, respectively. 



