386 



STATE BOARD OP AGRICULTURE. 



other places where similar scores have been made the basis for judging be- 

 tween various methods of manufacture, we feel that reliable inferences 

 may -be drawn only where there is close agreement between the scores of at 

 least three experienced scorers, and the number of samples scored is rela- 

 tively large. 



EFFECT OF TEMPERATURE. 



With few exceptions all the samples of butter kept in the college storage 

 where the temperature was above the freezing point — about 5° C. — had be- 

 come entirely unfit for ordinary use before November. The best samples 

 were scored as follows: 



Sample. 



X 



XIV 



XV 



XVI 



XVII 



XVIII 



XIX 



XXII 



The butters were in most cases very rancid, but no other flavors were 

 noted except that of moldiness. A number of these samples showed moldy 

 in the trier and molds developed in considerable numbers on the plates, 

 as seen in table VIII, lots II, XI, XIII, and XXI. 



EFFECT OF WATER CONTENT. 



The water content of all the samples included in the regular examination 

 was very uniform and averaged about 13%, varying between 12% and 14.67%. 

 Even though there had been a greater difference it would be obviously unfair 

 to compare, Avith respect to any single factor, lots of butter which were made 

 under such different conditions. The average scores of the eight samples 

 with the higher and the eight samples with the lower water content were : 



EFFECT OF SALT. 



The salt content of the samples classed them all the way from very low 

 to very high salted butters, varying between 1.06 and 3.78%. Here also 

 we can show no difference in keeping quality due to this single factor. Di- 

 viding the lots into three groups according to salt percentages, we get the 

 folloAving average scores: 



