DAIRYING. 

 Water content of butter churned and treated differently — Continued. 



671 



The average water content, 13.73 per cent, wa.sonly2 per cent higher 

 thau the average where the couclitions were normal. 



In the 101 samples the range was 5.90 to 19.20 and the average 12.96 

 per cenr. Of the whole number, 13 per cent had over 15 per cent of 

 water and 5 per cent had over 16 per cent. 



The water content of East Prussian butter, R. Eichloff (Milch 

 Zt(j., 23 (ISOA), yo. I'J, pp. 7d''j, 734). — From February, 1803, to October, 

 1891, an investigation was made of this subject by the dairy experi- 

 ment station at Klcinhof-Tapiau, with the following results: 



Water content of butter from different sources. 



Butter. 



Kleinhof Taplau creamery 



Ot lur ci-ianicries 



Peasant butter 



Ifumber 



of 

 sajnples. 



Mini- 

 mum. 



S: A--ge. 



Per cent. 



10.06 

 10. 95 



Per cent. Per cent. 

 15.34 13.29 



13.37 i 11.95 



26.19 '14.49 



1 In striking the averages all samples with over 20 per cent of water were excluded, "as it was 

 assumed that either the churning took place under abnormal conditions or water had been purpo.sely 

 worked iuto the butter." As one fourth of the peasant butter had 20 per cent or over, the above aver- 

 age is not correct. 



In addition to the above, the water was determined in un worked but- 

 ter and in salted and unsalted butter worked once, Avitli the following 

 average results : 



Per ct. water. 



Uuworked butter 19. 41 



Worked once, unsalted 14. 65 



Worke I once, salted 13. 96 



Eeady for market 13. 15 



The loss of water in keeping butter packed in closed tubs in a cellar 

 is shown as follows : 



Per cent. 



Water in fresli butter 13. 15 



Watur in bvttter 1 month old 12. 08 



Water in butter 4 mouths old 6. 69 



