102 



EXPERIMENT STATION. 



[Jan. 



Table XVIL — Average Degrees of Penetration (Millimeters). 



Table XVII. shows that the butter from Herd 11. was a 

 trifle softer in the first period than that produced by Herd I., 

 and this condition, as has been stated, may be considered char- 

 acteristic of the herd. In the second period the butter from 

 Herd II. was noticeably softer than that from Herd I. (15.3° 

 and 24.7°), a result due presumably to the oil in the soy bean 

 meal, and perhaps partly to the soy bean protein. In the soy 

 bean oil period the butter was tested at some 3° to 4° lower 

 temperature than in the second period, hence the results from 

 the two periods are not directly comparable. The data showed, 

 however, that the butter produced by Herd II. in the last period 

 was very much softer than from Herd I., due without doubt to 

 the presence of so much soy bean oil in the ration. The pene- 

 tration tests fully confirm the writer's personal observations, 

 previously described. 



1 Temperature of butter, 70° to 71° F. 



