— 19 



butter was not worked, but merely drained a.s dry as possible in 

 the granular condition.) We have therefore reduced the butter to 

 a uniform water content of 12%. 



WEIGHT OF BUTTER FROM 96 POUNDS OF MILK. 





No. 



I. 

 2. 



3- 

 4- 

 5- 

 6. 



Per cent. 



water in 



butter. 



16.20 

 19.60 

 17.99 

 1573 

 18.54 

 19.60 



weight of butter|P-«^f^°f »^^ 

 ^°"V^.l"i"£'^PKt'- mTe'one'of 



ct. of water. Lbs 



4.10 

 3.72 

 4.04 

 6.17 

 6.17 

 5.92 



butter. 



23-41 

 25-81 

 23.76 

 15-56 

 15-56 

 16.21 



Milk fr. 

 Grade 

 ' HoIsl' n 

 cows. 

 Milk fr. 

 Grade 

 J e r sey 

 cows. 



_ 



The differences in the amount of butter, as in the richness of the 

 skimmed milk, are small, but they do not correspond. While 

 there is a falling off in the amount of butter from the milk that 

 was allowed to cool, there was not a corresponding increase in the 

 butter from the milk that was heated to 135°, in fact, there was 

 almost as great a loss. 



The quality of butter, especially as to the amount of casein or 

 curd in it, is .shown in the following table of chemical analysis, 

 which has been reduced to the uniform basis of 12% of water in 

 all the samples. 



