676 EXPERIMENT STATION EECORD. 



by its pasteurization even under conditions so favorable as to preclude subse- 

 quent contamination." 



A study of moisture in butter, G. L. McKay and J. Bower {Iowa 8ta. 

 Bui. 101, pi>. 156-111). — Tills bulletin contains the results of a series of experi- 

 ments conducted with butters obtained from different sources to ascertain the 

 effect of different percentages of moisture on the keeping quality and flavor 

 of butter, and a method of controlling the moisture content is presented. 



Of 107 samples examined, 11 showed a moisture content of over 16 per cent 

 and when scored for quality averaged SG.GS. Eleven samples containing between 

 15 and IG per cent scored 89.3. Eleven samples contained between 14 and 15 

 per cent moisture and scored S9.84. Thirty-two samples that contained be- 

 tween 13 and 14 per cent scored 90.3. Forty-two samples contained less than 

 13 per cent moisture and scored 89.02. " The lowest moisture content of any 

 sample ... is 8.6 per cent. The average score of this butter is 80. The highest 

 is 23.01 per cent with an average score of 88.25. The highest average score 

 is 95.25. This sample shows a moisture content of 15.29 per cent." These 

 results are somewhat different from those noted in earlier work (E. S. R.. IG, 

 p. 916). "It is therefore impossible to state that high-water content, between 

 15 and 16 per cent, necessarily means a low score or that a low-water content, 

 below 13 per cent, means a high score, or vice versa." 



Data obtained in educational scoring contests in Minnesota and Wisconsin 

 are summarized in conjunction with those of this station, and the conclusion is 

 drawn that there is no definite relation between the score and the moisture 

 content. 



The bacteriological effect of various waters on milk, cream, and butter was 

 studied by F. W. Bouska, with the following conclusions: " Most waters produce 

 flavors in pasteurized milk and cream. In pasteurized cream with a starter 

 added, and in raw cream, only some waters produce flavors. Flavors are 

 usually produced in butter from unripened cream and in unsalted butter, but 

 only by some waters in salted ripened cream butter. Waters containing bacteria 

 will not necessarily produce bad flavors. To accomplish this the bacteria in 

 question must be able to grow in competition with other bacteria in the 

 presence of salt and lactic acid." 



In continuation of earlier work (E. S. R., 15, p. 397) on the keeping quality 

 of butter, 25 samples of butter were scored when fresh and after keeping in 

 cold storage 6 months. " Taking the average results given, there was a slight 

 gain in points given for flavor in favor of the butter containing the higher 

 percentage of water. There is also shown a certain gain in points given for 

 body. The butter containing the lower moisture content appears from the 

 scores given to have lost slightly in flavor, two of the samples being scored off 

 one point." Of the samples sent to English markets those having the lower 

 amounts of water received the highest score, but this may be due to different 

 methods of scoring. " Contrary to the opinion expressed by some writers, that 

 only 14.5 per cent of moisture could be obtained by churning in the granular 

 condition, as high as 15.8 per cent was obtained." 



Three types of churn were used in studying methods of controlling the 

 moisture content in order to obtain data upon which to base further experi- 

 ments. " In no case was overchui-ning practiced. The aim was to get a com- 

 plete gathering of fat, without precluding the possibility of removing the 

 buttermilk. The granules, on completing the churning, might be described as 

 having an irregular minute granular condition collected loosely into larger 

 irregular forms. This allowed of thorough washing of butter to get rid of 

 the buttermilk, and at the same time reduced the loss of fat in the buttermilk. 

 Tests from time to time showed from 0.05 per cent to 0.12 per cent. The butter 



