DAIRY FARMING DAIRYING. 881 



made in tlie Netherlands is less than that which the English chemists 

 accept as the mininmm. 



Samples of butter that had been churned under the supervision of 

 the collector were taken weekly from 11 dairies and 13 creameries. 

 These samples were tested, and it was found that in the late fall, shortly 

 before the cattle were stabled for the winter, the amount of volatile 

 fatty acids in the butter was much less than normal. Soon after the 

 cows were stabled the amount of volatile fatty acid increased. It is 

 thought that the warmth and comfort of the cows, due to stabling, 

 accounts for the improvement in the butter, and that the practical 

 remedy is the earlier stabling- of the cows. — h. m. pieteks. 



The influence of certain conditions in churning on the amount 

 of "water in butter, J. B. AVeeims and F. AV. J^ouska {Iovm Sta. Bid. 

 o'2.i 2>p. Ji^j-o3). — Investigations were made to determine the existence 

 and effectiveness of some of the principles governing- the proportion of 

 water in butter. The relation of the size and shape of the granules to 

 the water content of unworked butter and the removal of water by 

 working are discussed. 



In the experiments reported cream was ripened, cooled, and divided 

 into 2 equal lots. Both lots in each test were churned under the same 

 conditions in order to secure uniformity in the size and shape of gran- 

 ules. In each of 7 comparative tests one lot was washed with cold 

 water and the other lot with comparatively warm water. The softer 

 butter resulting from the use of the warmer water in washing con- 

 tained the most water. In 3 comparisons where the granules were 

 of the same size differences of 21, 21, and 32° F. in the temperature 

 of the wash water made corresponding differences in the water con- 

 tent of the butter of 2.57, 2.66, and 2.30 per cent, respectively. In 

 one test washing coarse granular butter with water at 45° was com- 

 pared with washing line granular butter with water at 70°. The water 

 content of the butter made in the 2 wa^-s was respectiveh' 11.07 and 

 17.50 per cent. Several tests are also reported which showed that the 

 extent of working influenced the water content of the butter. 



These principles were observed in actual practice in preparing butter 

 for export to England. The cream was churned at a low temperature 

 and the churning continued until the granules were as large as peas. 

 The butter was washed with cold wash water and given 2 partial 

 workings. Of 32 samples unalvzed, 21 contained less than 12 per cent 

 of water. 



The result of \vorking on the water content of butter, J. Siedel 

 iUidllEssE (J//7r// Zt(j., 29{190U), ^\f.^. /f3, p/K 6'-7.9, (JO'O; kS^^qj. 67.')^ 

 076). — Butter from the same dairy was divided into 3 portions and 

 treated as follows: (1) worked only a little and salted, (2) salted and 

 left in the uioist dairy as usual, and (3) salted and worked until it 

 appeared to be very dry. The same amount of salt was added to each 



