130 THE BOOK OF BUTTER 



oil the properties of the butter-fat differed from those of a 

 butter-fat when the cows were not receiving the cotton- 

 seed oil. The change in properties was greater with the 

 feeding of a larger amount of oil." Eckles and Palmer 1 

 summarize their report as follows : " The feeding of cotton- 

 seed products exerts characteristic effects upon the 

 physical and chemical constants of butter-fat and upon 

 the properties of butter. These are manifested, in general, 

 by a decrease in saponification value and Reichert-Meissl 

 number, and an increase in the iodin-absorption value 

 and melting point of the butter-fat. The effects on the 

 butter are to cause a firmer body, frequently a gummy 

 consistency, a higher standing up quality or ability to 

 withstand a higher temperature without losing its body, a 

 flat, oily taste, and a better keeping quality." 



The author has examined many samples of butter from 

 the South and almost invariably the firm gummy body 

 is very apparent. In some cases the butter was too hard to 

 spread nicely on bread even after being held several hours 

 at about 70 F. 



Michels and Shiver 2 conclude their study in a southern 

 state in the following words : " It may be added that our 

 experience during the past two years convinces us that, 

 during the warm season, butter produced from a ration 

 containing cottonseed meal is more satisfactory than that 

 produced from concentrates that yield a relatively soft 

 butter-fat- The cottonseed meal butter ' sets up ' 

 better at the table." This is an example of the way 



1 Eckles, C. H., and Palmer, Leroy S., Effects of Feeding 

 Cottonseed Products on the Composition and Properties of 

 Butter, Univ. Mo. Agri. Exp. Sta., Res. Bui. 27, p. 41, 1916. 



2 Michels, John, and Shiver, F. S., Water Content, Melting 

 Point and Keeping Quality of Butter, S. C. Agri. Exp. Sta., Bui. 

 125, p. 14, 1907. 



