252 THE BOOK OF BUTTER 



227. Sampling butter. The fat-content of butter is 

 variable. Lee, Hepburn, and Barnhart 1 show that the 

 variation in the fat-content from one churning in which 

 ten samples were taken was 83.15 per cent in the lowest 

 test and 84.57 per cent in the highest. In another churning, 

 from ten samples, the percentage of fat varied from 80.82 

 in the lowest to 83.58 in the highest. It is apparent, 

 therefore, that carefulness in the sampling of butter for a 

 fat test is essential. It is well when obtaining a sample 

 from the churn to take at least twelve portions. In 

 sampling butter from the churn, a hardwood spatula may 

 be used. The top of the butter should be cut back with a 

 ladle, thus freeing it of loose moisture that may have 

 dropped on it from the churn. Then the portion may be 

 taken with the spatula. If the butter is in tubs and it is 

 desired to sample the entire churning from these tubs, the 

 sample may be taken with a trier if the butter has first 

 been chilled. The trier plug should extend diagonally 

 from one side at the top to the opposite side at the bottom 

 of the tub. The top two inches of the plug should be 

 returned to the hole so that the package may not be de- 

 faced. Each tub of the churning should be bored. If 

 this method of sampling is followed in daily practice, too 

 much butter is used and the buyer is likely to complain. 

 The method of sampling for the daily record employed 

 in the Cornell University creamery laboratory is to remove 

 a small portion with the wooden spatula from each tub, 

 or from each printerful. Thus from ten to forty portions 

 are taken for a single sample from one churning. The 

 portion is secured from the top of the tub or printerful 

 after the butter is cut with a wire and rolled up to be 



1 Lee, Carl E., Hepburn, N. W., and Barnhart, Jesse M., 

 Univ. of 111. Agri. Exp. Sta., Bui. 137, p. 322, 1909. 



