EXPERIMENT STATION BULLETINS. 



389 



Sample Acidity "Water Fat Salt 



Via 2.4 12.36 83.70 2.95 



VIb 2.3 12.26 83.74 3.03 



Vic 2.4 11.78 84.21 2.98 



Curd and 

 Sugar 



.99 



.96 



1.03 



In the November and February examinations it was not considered neces- 

 sary to determine again the amounts of water, curd and salt in the butter, 

 since, under the conditions there was no possibility of their having ma- 

 terially changed in amount. Although the protein substances had prob- 

 ably altered, having been split into soluble products, the analytical dif- 

 ficulties are so great and the errors so large that little would have been 

 gained in the running of complete analyses. 



FREE ACIDS. 



The fat was decomposed in all samples of the a storage; the increase of 

 free acids is very small in the samples Vllla^ and a^, XIVa2 and a^, and 

 XXa2 and a^. The samples kept in the colder storages gave different re- 

 sults. The renovated butter, IX, and four of the 16 regular samples, namely 

 II, XI, XIII and XXI, had a distinct increase of free acids; these samples 

 had also very poor creamery conditions, they scored low, and contained 

 plenty of Oidium lactis. The other 12 regular samples had either a slight 

 increase or decrease of acidity; in the average the increase is a little larger, 

 showing a very slight decomposition of fat. Only two tubs out of 72 have 



TABLE VI. 



Results of Acid Determinations cc of N/1 acid per 100 grams of Butter. 



*No3. I-XI not strictly fresh when first tested. 



an increase of .3°, the rest being lower. This may be within the probable 

 error. That acidity and score are not always related to each other, is plainly 

 demonstrated by the samples I and V, which, after 12 months of storage, 

 had still the score 91, though they had an acidity of 3.3 and 4.6. 



