1908.] PUBLIC DOCUMENT — No. 33. Ill 



produced a noticeable change in the composition of the butter 

 fat, causing a decrease in the volatile acids and an increase in 

 the melting point and olein percentage (soft fat). 



15. Cottonseed oil (.5 pound daily per head) increased the 

 melting point and the olein percentage of the butter fat. 



16. Corn oil (.6 pound per head daily) decreased the vola- 

 tile fats and increased the percentage of olein ; the melting 

 point of the fat remained unchanged. 



17. Soy bean oil (.50 to 1 pound daily per head) caused a 

 drop in the saponification number of some 10 points, a decrease 

 in the soluble fatty acids and in the volatile fatty acids (Re ichart- 

 Meissl number), an increase in the iodine number (percentage 

 of olein) from 32 to 40, while little or no change was noted in 

 the melting point of the butter fat. 



18. A rise in the iodine number (increase of olein) is a reason- 

 ably sure indication of a soft-bodied butter which will lack in 

 firmness at a temperature of 70° F. An increase in the melting 

 point of the butter fat is not a sure indication of a harder, 

 firmer butter. It seems evident that the proportions of the 

 several fats is more or less changed by an excess of oil in the 

 feed and that this change of proportions varies the melting 

 point in the tat in some such way as the melting point of a 

 mixture of metals is changed by the resulting amalgamation. 



(c) Effect on Butter. 



19. The effect of linseed meal with a minimum percentage 

 of oil (3 per cent.) on the general character of the butter was 

 not positively identified. 



20. Cotton-seed meal with a relatively high oil percentage 

 (12.6 per cent.) produced butter that was rather crumbly 

 when hard, and slightly salvy to the taste. Cotton-seed meal 

 with a minimum percentage of oil (8 per cent.) likewise pro- 

 duced a hard, firm butter. 



21. Corn gluten meal with a minimum percentage of oil 

 (2 to 3 per cent.) produced a rather soft, yielding butter. 



22. Soy bean meal with minimum oil (8 per cent.) pro- 

 duced butter that was rather softer and more yielding to the 

 touch than that derived from a grain ration composed entirely 

 of bran, ground corn and oats, gluten feed and cotton-seed 

 meal. 



