TWELFTH ANNUAL YEAR BOOK— PART VIII ' 365 



make a product that is legaL The per cent of fat in butter is not 

 the basis cf quality neither is the water indicative of quality nor is 

 it the basis on which the consumer buys the product. Flavor and 

 aroma is that standard. 



The creamery industry should not demand privileges in the making 

 of their product that are not granted to the manufacturers of other 

 food products. The interests of the producers, manufacturers and the 

 consumers should be quality. Such a fat standard need not fall be- 

 low 80 per cent. 



BUTTEEMAKEE MAY KNOW THE FAT CONTENT OF HiS BUTTEE. 



Any of the moisture tests on the market will give satisfactory re- 

 sults providing the sampling, weighing and the operation of the test 

 is carried out with utmost accuracy. Admitting that two samples of 

 butter will vary, it is safe with the tests under 15 per cent. 



If one desires to know the fat content of his butter, which would 

 be necessary with a fat standard, the water and salt content can be 

 determined and by adding one for casein to the sum of water and salt 

 and deducting that from 100 the result will be the per cent of fat 

 in the butter. In addition to this, butter can be tested by the Bab- 

 cock method and the results will be as uniform as the testing of a 40 

 per cent sample of cream. When the sample of butter is prepared 

 for weighing it has the same appearance as cream, aside from color, 

 and when the tests are completed there is no difference. A third 

 method of getting at the per cent of fat in the butter is that of knowing 

 definitely the pounds of butter-fat put into the churn and by deducting 

 the fat lost in the buttermilk, the balance of the fat must be in the 

 butter. 



The sample of cream that is taken will be a better representation 

 than any sample of butter. If by this method one finds that the per 

 cent of fat in the butter is between 75 or 80, which is the case when 

 the overrun is high, or 85 to 90 per cent of fat when the overrun is 

 low, it is evident that the cream was not correctly tested. 



In an experiment of 80 churnings where four churnings represented 

 a day's run, the average amount of fat handled each day was 892.71 

 pounds. Samples of butter were taken by means of a trier from each 

 o'f four tubs or 16 tests for each day's make. According to the 

 average fat content of these samples an average of 892.57 pounds 

 of fat was recovered in the butter for the 2 days. The handling of 

 all this cream or the making of 21,523 pounds of butter represents 

 what can be done. 



DISCUSSION. 



Mr. Miller: How can a buttermaker get a 25 per cent over- 

 run if lie don't put in over 4 per cent salt, casein, etc., and 16 

 per cent water? 



Prof. Lee: Nine out of ten today getting an overrun of 25 

 l)er cent are robbing the farmers. 



Mr. Miller: If you don't get it you lose your job. 



