536 



STATE BOARD OF AGRICULTURE. 



TABLE I.— DATA OBTAINED FROM TWELVE CHURNINGS. 

 (Including cream, starter, buttermilk and butter.) 



Sample. 



Butterfat and salt (percent) : 



Cream 



Butter 



Number of churning. 



31.5 

 3.3 



36.3 

 3.1 



32.1 

 3.0 



30.2 

 3.4 



33.2 

 2 9 



7. 



29.1 

 3.1 



27.4 

 3.1 



32 5 

 3.3 



31.2 

 3.2 



10. 



30.1 

 3.0 



11. 12 



31.4 

 3.1 



29.4 

 3.2 



Moisture (percent): 

 Butter (unwashed) 



Butter 



Butter (7 days) . . . 

 Butter (30 days) . . 



14.1 

 14.1 

 14.0 

 14.0 



13.9 

 14.3 

 14.2 

 14.1 



14 6 

 14 9 

 14.7 

 14.7 



15.2 

 14 2 

 14.1 

 14.1 



14 3 

 14.6 

 14.4 

 14.6 



14.6 

 15.1 

 14.9 

 15.0 



14 2 

 14 3 

 14.1 

 14.1 



14 3 

 14 1 

 13.9 

 14.0 



15 . 1 

 14.6 

 14.2 

 14.2 



14 4 

 14.2 

 14.1 

 14.1 



Acidity (percent of N-10 acid): 



Cream 



Pasteurized cream 



Starter 



Ripened cream 



Buttermilk 



Butter (unwashed) 



Butter 



Butter (7 days) 



Butter (30 days) 



52 



51 



71 



53 



67 



20.0 



21.0 



20.9 



20.9 



49 



47 



69 



54 



65 



20.1 



20.1 



20 



20.0 



51 



50 



74 



59 



71 



20.3 



21.3 



21.3 



21.3 



53 

 52 

 72 

 53 



65 

 19 

 20. 

 20 



20. 



47 



46 



68 • 



51 



66 



20.2 



20.7 



20.7 



20.8 



Bacterial count on litmus lactose 

 agar. (Numbers represent mil- 

 lions per gram): 



Cream 



Pasteurized cream 



Starter 



Ripened cream 



Buttermilk 



Butter (unwashed) 



Butter 



Butter (7 davs) 



Butter (30 days) 



3,540* 



85 



1,927 



439 



452 



146 



56 



43 



29 



4,930" 



74* 



1,132 



571 



531 



121 



63 



47 



31 



Bacterial count on casein agar. 

 (Numbers represent millions 

 per gram): 



Cream. 



Pasteurized cream 



Starter 



Ripened cream 



Buttermilk 



Butter (unwashed) 



Butter 



Butter (7 days) 



Butter (30 days) 



Bact. lacf is acidi type. fPcrcent of 

 total flora): 



Cream 



Pasteurized cri^am 



Ripened oream 



Buttermilk 



Butter (unwashed) 



Butter 



Butter (7 days) . 



Butter (30 days) 



3,124" 



86" 



1,324 



421 



391 



127 



47 



41 



27 



32 

 48 

 96 

 81 

 69 

 74 

 67 

 62 



3,982" 



63" 



962 



527 



476 



134 



56 



32 



28 



29 

 51 

 98 

 83 

 64 

 78 

 61 

 54 



3,643" 



69" 



1,324 



490 



476 



96 



71 



46 



19 



4,140* 



63* 



964 



563 



431 



156 



52 



35 



14 



3,234" 



71" 



1,431 



463 



512 



112 



63 



43 



21 



31 

 62 

 97 

 74 



78 

 81 



68 

 58 



3,810* 



72* 



1,743 



714 



336 



143 



46 



32 



27 



49 



47 



69 



56 



67 



19.8 



21.2 



21.2 



21.2 



53 



51 



71 



49 



64 



21.0 



19.8 



19.8 



19.8 



51 

 50 

 68 

 52 



67 



20 

 22 

 22.0 

 22.0 



49 



47 



71 



58 



69 



20.3 



21.0 



21.0 



21.4 



2,941* 



75* 



1,541 



439 



531 



132 



61 



44 



21 



3.742" 



74" 



1,241 



541 



476 



131 



44 



31 



13 



3,712* 



62* 



1,322 



702 



.391 



114 



51 



37 



32 



32 

 53 

 95 

 71 

 83 

 72 

 65 

 64 



27 

 48 

 96 

 86 

 81 

 74 

 63 

 72 



4,103" 



79" 



1,231 



532 



446 



87 



59 



31 



23 



2,714* 



81* 



1,719 



621 



571 



198 



67 



52 



24 



3,213* 



64' 



1,427 



592 



.382 



137 



54 



43 



29 



2,914* 



71* 



1,312 



466 



361 



124 



49 



41 



34 



3,713* 



69* 



1.124 



511 



482 



1.52 



57 



41 



19 



3,614* 



74 



926 



663 



461 



119 



54 



29 



31 



3,144* 



77^ 



1,421 



581 



496 



174 



64 



45 



21 



3,712* 



69 



1,131 



526 



432 



163 



52 



39 



23 



3,214* 



65^ 



1,024 



502 



412 



146 



51 



29 



29 



14 6 

 14 7 

 15.5 

 14.3 



15.2 

 14.4 

 14.3 

 14.2 



52 

 50 

 69 

 55 

 65 

 20 

 20 

 20 

 20 



3,425* 



67* 



1,243 



512 



324 



173 



61 



51 



38 



2,734* 



68* 



973 



610 



538 



104 



48 



40 



21 



2,913* 



64* 



981 



582 



386 



124 



54 



48 



34 



3,147* 



67* 



924 



571 



381 



116 



43 



34 



27 



34 



56 

 97 

 81 

 79 

 79 

 59 

 51 



29 

 43 

 95 

 76 

 69 

 74 

 68 

 63 



31 

 49 

 98 

 84 

 71 

 63 

 63 

 57 



29 

 59 

 98 

 82 

 69 

 68 

 69 

 63 



