942 



Journal of Agricultural Research 



Vol. VI, No. 24 



The samples were shipped by express to Washington, D. C, where 

 they were kept in cold storage at a temperature of o° F. Samples taken 

 from the various lots packed in the jars were at once analyzed, and, in 

 addition, were scored by Messrs. Corneliuson and Rabild, of the Dairy 

 Division. After intervals of approximately one month, samples were 

 withdrawn from storage, analyzed, and scored. This was continued for 

 several months, during which time a sufficient period had elapsed for 

 the samples to manifest any change which might occur in butter stored 

 for a reasonable length of time. Of the three samples, designated for 

 convenience as "excessively washed butter," "normally washed butter," 

 and "unwashed butter," the first two will be given and discussed in con- 

 junction (Tables VIII and IX). 



Table VIII. — Scores of excessively washed butter, with low content of nonfatty ingredients, 



stored at o° F. 



[Protein, 0.50 per cent. Total NX6.38] 



Table IX. — Scores of normally washed butter, with normal content of nonfatty ingredi- 

 ents, stored at 0° F. 



The keeping qualities of the two foregoing samples were practically the 

 same, as shown by the scoring. The determination of the chemical 

 constants gave the data in Tables X and XI. 



Table X. — Chemical constants of the fat of excessively washed butter, with low content of 

 nonfatty ingredients , stored at 0° F. 



[Protein, o.so per cent. Total. NX6.38] 



