178 Testing Milk and Its Products. 



Summary of analyses of Wisconsin creamery butter. 



The preceding analyses show the composition of butter 

 made at one place where every possible effort was taken 

 to produce a uniform product, and of butter made at 

 fifty different creameries, where there was more or less 

 variation in the different operations of manufacture and 

 in the appliances and machinery used. The majority of 

 the samples of butter analyzed, in either case, were very 

 near the average composition given, but since there are 

 such wide variations in the composition of the butter 

 made by the uniform methods adopted in the World's 

 Fair breed tests, butter of a more uniform composition 

 cannot be expected from the thousands of different 

 creameries and private dairies which supply the general 

 market with butter. 



The analyses of the fifty samples of creamery butter, 

 given above, show that the content of the butter fat 

 varied from 77 to over 87.5 per cent., and according to 

 the average of the analyses, 83 pounds of butter fat was 

 contained in, or made, 100 Ibs. of butter. There was, 

 therefore, in this case produced 20.5 per cent, more 

 butter than there was butter fat, since 



83 : 100 : : 100 : x; therefore 

 100x100 



x 



= 120.5, 



