195 
moisture content of butter made in early summer is due to the increase in 
the soft fats it contains. 
The moisture-retaining property of the fats is largely dependent on 
their melting point. The lower the melting point, the greater is their 
power to mix .with and retain water. Since the glycerides of the oleic 
and soluble fatty acids have a low melting point, it is reasonable that 
any increase in the per cent of these glycerides tends to increase the 
water-retaining properties of the butter. 
Dairy Department, 
Purdue Experiment Station. 
