362 



IOWA DEPARTMENT OP AGRICULTURE 



Milwaukee. We just finished scoring that exhibit of 367 tubs. In 

 going over that butter we found two or three tubs in one afternoon 

 that we cut three points on account of defective body. Therefore I 

 say it is time there was something done to stop buttermakers from 

 overloading their butter with water. We also found several tubs 

 heavily loaded with salt. We are in the business to make good butter, 

 and unless we change our methods some day butter will be regulated 

 the same as is the manufacture of oleomargarine. I do not think 

 our moisture standard is too low. I believe that if it was raised to 

 18 per cent there would be just as many violations as there are today. 



There are certain factors and changeable conditions that bear a 

 relation to the composition of butter that must be understood by the 

 creamery operator in order that butter with a uniform composition 

 be made. 



These factors must be handled by the Iowa buttermakers on the 

 same basis as they are handled in Minnesota, Wisconsin or Illinois. 

 If satisfactory results are not obtained, it is because the principles 

 involved have not been properly observed. 



The average composition of the butter manufactured in your state 

 has approximately the same composition as the butter in the three 

 states already referred to. This is further verified by referring to 

 Bulletin No. 139, Illinois Experiment Station Table 3, which is a 

 summary of Table 2, "Analysis of Butter Samples According to 

 States." 



Number of samples- 

 Average % water 



Highest % water 



Lowest % water 



Number of samples 



Average % fat 



Highest % fat 



Lowest % fat 



Number of samples- 

 Average % salt 



Highest % salt.- 



Lowest % salt 



Number of samples 



Average casein and ash-. 

 Highest casein and ash. 

 Lowest casein and ash- 



es 

 13.67 

 19.03 

 11.22 



C5 

 S3 04 

 86.41 

 77.23 



25 

 2.35 

 4.46 

 0.80 



25 

 88 

 1.48 

 0.61 



103 



13.28 



20.83 



9.88 



103 

 83.49 

 87.25 

 76.42 



50 

 2.29 

 4.23 

 1.39 



50 

 0.96 

 1.39 

 0.43 



131 

 13.05 

 17.65 

 6.40 



131 

 83.78 

 89.34 

 79.44 



84 

 2.23 

 3.82 

 0.52 



84 

 0.86 

 2.31 

 0.23 



101 

 14.17 

 17.62 

 10.80 



109 

 82.91 

 86.27 

 79.13 



65 

 2.05 

 3.79 

 0.82 



65 

 0.88 

 1.4G 

 0.31 



15 

 12.73 

 15.04 

 11.21 



]5 

 84.23 

 86.03 

 80.72 



4 

 2.35 

 2.97 

 1.43 



4 

 0.94 

 1.27 

 0.73 



In that same bulletin it is also tabulated that some 76 per cent of 

 the 574 samples analysed contained between 12 and 15 per cent of 

 water and 31 per cent contained between 13 and 14 per cent. It is 

 also tabulated that 3.73 per cent of the samples contained less than 

 80 per cent of fat, another 3.5 per cent contained less than 81 per 

 cent fat and 62.83 per cent of the samples collected at regular inter- 

 vals for a period of one year contained over 83 per cent of fat. 



