DAIRY FARMING DAIRYING. 



89. 



data for determining- a standard of percentages of fat, water, curd, and 

 salt for butters in the State. The following table shows the average 

 composition of the samples of each grade: 



Average analysis of different grades of butter obtained in the Philadelphia market. 



High-priced butter 



Medium-priced dairy butter 



Cheap dairy butter 



Boiled or process butter. — 

 Miscellaneous butters 



No. of 



samples. 



Water. 



Per cent. 

 11.56 



9.54 

 11.31 



11.29 

 11. 23 



Butter 



fat. 



Curd. Salt, etc. 



Per cent. Percent. Percent. 



85. 'J'.) 



86. 69 

 84.37 

 84.40 

 85. 30 



1.10 

 1.36 



2.22 

 1.90 

 1.75 



2. 05 

 2.41 



2.10 

 2 42 

 1.71 



Of the 78 samples of unmelted butter examined only 1 contained less 

 than 80 per cent of fat, and excluding 3 other samples on the ground of 

 faulty manufacture — 



"There remain only 3 samples of inferior quality which do not reach an 83 per 

 cent butter-fat standard, to which any dairyman can easily bring his butter. 



"The percentage of water, according to the results obtained, should not exceed 

 14 per cent at the very most, the standard adopted by Oregon. 



'•As to curd, over two-thirds contain less thau 1.5 per cent, and less than 8 per 

 cent of the total number of samples contain over 3 per cent. Of these, 2 are among 

 those low in fats. Eight of the 11 samples, containing between 2 and 3 per cent, are 

 under 2.5 per cent, leaving only 9 samples out of the whole lot over that figure, 

 below which the curd in all butters should be reduced. The percentage of salt is 

 about right when kept below 3 per cent. - ' 



Boiled or process butter, T. J. Edge [Pennsylvania Bept. Agr. Rpt. 

 1897, pp. 175-178). — Average analyses are given of different grades of 

 butter obtained in the Philadelphia market including "boiled" or " new 

 process"' butter. These all show a content of butter fat above 80 per 

 cent, which the author thinks is a fair standard for both the manufac- 

 turer and consumer. "Boiled" butter is described as being made from 

 rancid and low-grade butter by a patent process in which the butter is 

 reduced to its original oil, treated with alkali, freed from volatile oils, 

 and churned with sour milk. From the standpoint of chemical analy- 

 sis it can not be considered adulterated. 



Feed and care of the dairy cow, II M. Cottrell, F. C. Burtis, and D. II. < nis 

 (Kansas Sta. Bui. 81, pp. 3S, figs. J). — This consists of a popular discussion of various 

 topics connected with the feeding and care of dairy cows, in which are given results 

 of tests made to show the importance of clean milking and observations on the 

 effect upon the fat content of milk of excitement of cows caused by shipping. The 

 composition and value of various feeding stuffs are considered, and 100 rations are 

 suggested. 



In tests with 5 cows, the milk showed a gradual increase in the percentage of fat 

 from the beginning to the end of the milking, with the exception of the last 2 pints 

 drawn from each cow, which showed a sudden increase of 1 to 3 per cent. The aver- 

 age fat content for the 5 cows was O.'J-l per cent for the first pint drawn and 6.84 per 

 cent for the last. 



The percentage of fat was determined in consecutive milkings for each of 5 cows 

 immediately after their being shipped 100 miles on the cars. The data given show 



17950— No. 9 7 



