ro 
TABLE VIII. 
Effect of the Season of Year on the Composition of Butter Fat. 
on ee Iodine Melting 
Meissl a : 
“3 Number. Point. 
Number. 
} 1 
UME se Pi iy cold ne aneayaess ee 30.03 31.20 | 33.4° C 
ETI Ms lel Ms et tt, Jo eas ci | 30.58 Bega. |) as. 5° 
ME ee 2 5 en Eo | 31.30 31.94 | 335° C 
one. ey Se ee ae eee ee 29.35 35.83 | 33.3°C.° 
ceo al a ES es eee 29.55 36.48 | 325° 
Sy eS ee ee eee 29.56 38.23 | 32. 45° C. 
| 
ONE ace epee ee ee Beier nes | 28.90 37.10 |  31.9°C 
cope Ee ee a eee Mat 4 27.13 38.99. | - seo 
Tay ecien 2 NES Se ee eee Se one eee 27.19 35.36 | 33.0° C 
Gecaloct, _-oe be Se ce nr ene 26.54 34.27 | 33.2° C. 
ayy ark ee a a ee a a 28. 36 30.65 | 33.4° C 
Sa ipalur ae Bon Sapa? ie ek a oa 29.62 30.30 |  33.6°C. 
The Iodine number was lowest in December, increasing slightly toward 
and including March; rising abruptly in April and continuing to rise up to 
and including June, then gradually declining toward Octeber and dropping 
suddenly in November, followed by a slight drop in December. 
The melting point followed, in general, the Iodine number reversedly. 
It was lowest in mid-summer when the Iodine number was highest, and it 
reached its maximum in December, when the Iodine number was lowest. 
The variations of the melting point, however, were not so abrupt as those of 
the Iodine number. A careful study of Table VIII suggests that, at times, 
the variations in the melting point may have been influenced strongly by 
the Reichert-Meiss] number. 
Experimental data produced in this country and abroad show unmis- 
takably that the feed which the cows receive influences the per cent of 
olein in butter. Such feeds as cottonseed meal, bran, corn, overripe dry 
