944 



Journal of Agricultural Research 



Vol. VI, Xo. 24 



samples. The high point (14.05 per cent) for carbon dioxid reached in 

 the first case is about the same as that reached in the second (13.47 P er 

 cent), while there is no wide variation in the oxygen content of the two 

 samples. The great decrease in the percentage of carbon dioxid in the 

 former case occurs in the interval between the second and third months, 

 after which this decreased percentage remains fairly constant. This 

 decrease in the original percentage of carbon dioxid is also accompanied 

 with a pronounced decrease in the percentage of oxygen. In the latter 

 case the percentage of carbon dioxid increases to its maximum after the 

 sample has been three months in storage, after which it remains fairly 

 constant. It is to be noted, however, that the total amount of oxygen 

 originally present in these samples of butter containing a certain pro- 

 portion of buttermilk undergoes a markedly progressive decrease during 

 the interval that the butter is kept in storage at a temperature of o° F. 

 A survey of the data obtained from the sample of unwashed butter 

 is of additional interest in this connection (Table XIV). 



TabXE XIV. — Scores of unwashed butter, -with high content of nonfatty ingredients 



stored at o° F. 



[Protein 0.90 per cent. Total NX6.38] 



The progressive development of " off flavor" in this sample of butter, so 

 prepared as to contain a greater quantity of buttermilk than either of the 

 two foregoing samples, was remarkable. Since this butter had been 

 prepared from a different lot of cream, it was necessary to establish a 

 new fat standard of constants. The butter fat for this purpose was 

 prepared from the same lot of cream as was the butter, and it was packed 

 and stored in the same manner as that given for the previously men- 

 tioned sample of butter fat. The results are given in Tables XV and 

 XVI. 



Table XV. — Chemical constants of butter fat stored at 0° F after being nearly freed from 

 the nonfatty ingredients by melting, filtering, and Hashing 



