Thiety-sixth Annual Convention 951 



qualitv of butter, I took iny assistant ami went out into a prac- 

 tical creanierv and made l)ntter containing' 11 per cent, moisture 

 and that containing as high as !l5:88 per cent. I sent that butter 

 to England ; I sent it on to the Xew York markets and had it 

 scored critically. I put some of it in storage in New York and 

 had Kieffer score it; and the Initter that contained 15.88 scored 

 as hii>h if not a little higher than the low moisture butter. T had 

 a score of 100 points in Loudon ou that butter. So I would say 

 anything up to 16 per cent, is all right. Once in a while, how- 

 ever, we get butter with a peculiar condition, a churning of but- 

 ter that will go beyond the limit set without any intention what- 

 ever on the part of the maker. There are a number of men, how- 

 ever, who know how to incorporate water by breaking up the 

 grain, which is not a desirable process. But where the water 

 comes naturally, I cannot see the ditfereuce. I have a man work- 

 ing for me who made the statement to me once that if anyone 

 ever went beyond 16 per cent, it was done purposely. Last sum- 

 mer he went out to northern Iowa and had 17^ per cent, mois- 

 ture in his butter without any eifort on his part. Worked it over 

 the next day and still it had over 17 per cent. I am unable to 

 explain those things, and still at the same time I am favorable 

 to 16 per cent. 



]\Ir. Elwood: Is anyone here who can answer Mr. Beaupre's 

 question as to how to incorporate more salt ? 



j\Ir. Green, of Lowville : If you find you have 17 per cent, 

 after working with the combination churn five minutes how would 

 vou reduce the moisture to the limit ? 



Prof. McKay : I do not know that I can answer your ques- 

 tion. The method I would use would be to pacl^ the butter and 

 let it stand for a little while until it firms up a little and then 

 bring it back into the churn again. It is due to the fine globules 

 of moisture and the soft condition of the fat. 



I heard last night a case of the same kind at Cornell, and they 

 reduced by mixing dry butter with it. 



Yoice: We have had quite a lot of trouble with mottled 

 butter. I would like to know what the trouble is. 



Prof. McKay: Streaks in butter are usually caused by 

 uneven distr: . tUion of salt. 



