STATE DAIEY ASSOCIATION. 517 



Mr. Dowd: Wasn't that on account of working too much? 



Mr. Newby: Sometimes that is true. 



Mr. Slater: Don't you thinii that butter churned at a low temperature 

 contains more moisture than at a high temperature? It will retain more 

 salt? 



Mr. Newby: You were speaking of 58 to 60. I would claim that butter 

 churned at 50 degrees contained more moisture than at 60. 



Mr. Gurler: Which would contain the most fat? 



Mr. Slater: The butter churned at a low temperature would contain 

 the most fat, because there would not be so much buttermilk. 



Mr. Gurler: He says it did not contain so much moisture, but then 

 gives more buttermilk, and when it comes to the percentage of fat, there 

 is more fat. 



Mr. Slater: I meant to say, churned at 50 degrees there is less loss than 

 at 60. The only thing we claim is that butter churned at a lower tempera- 

 ture contains more water. 



Mr. LaFuze: Does water hurt the quality of the butter? 



Mr. Gurler: Yes; if you put water in the butter it hurts it. To illus- 

 trate, I will tell you a little of my experience 30 years ago. I one time 

 had a break down Avhen I had just got done churning, and I drew the 

 buttermilk out. I wasn't fixed to control the temperature of my room, and 

 I filled my churn up with cold water, and when I got that butter into the 

 tub, I discovered there was something wrong there. You can wash the 

 flavor all out of the butter. 



Mr. Follette: This man spoke awhile ago about the Jersey cream 

 churning at 65 degrees. Last summer we had Jerseys and we churned 

 Jersey cream a great deal higher than the Holstein cream. 



Mr. Gurler: That is right. How much fat did you have? 



Mr. Follette: Fifty per cent. 



Mr. Gurler: You didn't get much buttermilk? 



Mr. Follette: No, sir, I tested every day with the Babcock test. 



Mr. Schlosser: I would like to ask how you test? 



