liiOl.] PUBLIC DOCUMENT — No. 33. 15 



5. Linseed oil eflected a noticeable change in the composi- 

 tion of the butter fat, causing a decrease in the volatile acids 

 and an increase in the melting point and iodine coefficient. 



6. All oils do not produce the same effects on l)uttor fat. 



7. The melting point of butter fat is not always indicative 

 of the firnmess or body of butter. 



8. An excess of linseed oil produced a soft, salvy l)utter, 

 with an inferior flavor. 



9. Linseed and corn gluten meals, with a minimum per- 

 centage of oil (3 per cent.), produced a normal l)utter fat. 

 The corn gluten meal produced butter with a desirable flavor 

 and of good body. 



10. King gluten meal (corn gluten meal with 13 per cent, 

 oil) increased the iodine coefiicient of the butter fat several 

 degrees above standard ration butter ftit, and slightly de- 

 pressed the melting point of the fat. This eftcct was prob- 

 ably due to the corn oil. The same meal produced butter 

 of a very desirable flavor and body.* 



11. Cotton-seed meal produced butter fat quite simihir in 

 composition to that produced by the standard ration. The 

 butter produced by this meal was rather crumbly when hard, 

 and slightly salvy to the taste. 



Further experiments concerning the efiects of food and 

 food constituents on butter fat and butter are now in 

 progress. 



(«) Preliminary Statement. 

 During the last six years a numl)cr of experiments have 

 been made at this station relative to the cfl'ect of food, first 

 on the composition of milk and later on the composition of 

 butter fat. It is not the writer's intention at this time to 

 attempt any historical or critical review of the work of others 

 along these lines, nor to present the full data of his own work, 

 but rather to call attention to the progress thus far made in 

 the efibrt to secure positive knowledge on the sul)ject under 

 investigation. The detailed experiments will l)e published 

 at a proper time. The writer believes that experimenters 

 have hitherto neglected to note the cfl'ect of the several food 



• The body of this butter was very satisfactory to Mr. W. A. Qnde, the scorer, 

 but might have been considered by some as lacking in firmness. 



