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UNIVERSITY OF WISCONSIN STUDIES 



tained by 10 per cent of the plants ; 20 per cent of the fifty 

 plants on which we have records are below 10. The majority 

 of them have less than six months' education. As they learn, 

 we hope for better results. By means of written directions 

 and photographs, creamery workers are instructed how to 

 take samples of butter, (see Fig. 1.) They have proved quite 

 dependable. For transporting we use small metal capped 



Fig. 1. Sampling butter for yeast and mold count. 



vaseline jars sterilized in parchment wrappers. Butter is 

 nearly always sampled in the churn by means of a scalded 

 teaspoon. Prints and tubs are sampled by removing inner 

 portions by means of scalded knife, spatula, or trier. Enam- 

 eled or copper S3'rup pitchers are used for collecting a com- 

 posite sample of a day's churnings. The lid on the pitcher 

 automatically drops down and prevents possible contamina- 

 tion. 



Samples of salted butter sent by mail or stored for a week 

 do not show any multiplication. Unfortunately, yeasts and 

 Oidia multiply rapidly in unsalted butter. Counts of sweet 

 butter over 24 hours old are unreliable. 



