96 



EXPERI MEXT STATION. 



[Jji 



in. 



Table XIV. — Complete Analytical Data of Butler Fat.^ 



Number I. 



Number II. 



Number III. 



Number IV. 



Number of cows, .... 



Lengtii of period (days), 

 Number of samples composited, 

 Number of determinatious. 

 Neutral fat (per cent.), 

 Saponiflcation number. 



Acid number 



Ether number, .... 

 Free fat acids (per cent.) , . 

 Beicbert-Meissl number, 



Iodine number (Wijs), 



Oleic acid (per cent.) (calculated), 



Melting point, .... 



Valenta test, 



Refractive index (40° C, N ^ ), . 

 Mean dispersion (N^^, — ^^■), 

 Total fatty acids (per ceut.). 



Glycerol (per cent.), . 



Insoluble fatty acids (per cent.) 

 (Heliner number), 



Sapouilicatiou number. 

 Mean molecular weight. 

 Soluble fatty acids (per cent.), . 

 Saponiflcation number. 



Mean molecular weiglit, 



Saponiflcation number of volatile 

 fatty acids. 



Mean molecular wt. of volatile fatty 

 acids. 



VZ 



109 



80 



40 



99.83 



233.01 



.38 



232.06 



.17 



28.51 



28.75 

 31.92 

 33.70 

 42.25 

 1.4530 

 .0(»855 

 94.75 



12.71 



86.97 



212.65 

 264.11 



7.78 



618.05 



90.98 

 553.32 



101.50 



^6 

 35 

 16 



8 



99.38 



221.65 



1.39 



220.26 

 . .62 

 23.27 



40.25 

 44.68 

 .32.91 

 52.97 

 1.4550 

 .00884 

 95.03 



12.04 



88.90 



206.58 



271.86 



6.16 



621.28 



90.57 

 557.12 



100.80 



1 

 1 



99.74 

 224.04 



.57 



2-23.47 



.26 

 26.10 



37.52 

 41.66 

 32.35 

 51.50 

 1.4547 

 .00966 

 94.96 



12.21 



88.54 



205.74 



272.96 



6.42 



652.34 



86.09 

 549.98 



102.11 



227 2 

 219.7-233.4 



.50 3 

 .20-. 66 



228 3 

 223.5-234.4 



24 < 



26-38 



33 3 



25.7-37.9 



32 3 

 31-34.7 



94.85 3 

 94.72-94.94 



12.46 3 



12.24-12.79 



87.5 3 



85.5-90.1 



214.5 3 

 212..')-217.0 



2613 



258.1-2(«.5 



7.20 3 



6.. 52-8. 96 



571.7 3 



563.7-.^77.3 



98.12 3 

 97.17-99.52 



Manufacture of the Butter. — The butter was made twice 

 weekly during the first two periods by lustructor Brintiiall of 

 the college dairy school, and during the last j^eriod by JST. J. 

 Hunting, also an instructor in the school. The cows were well 

 groomed and all ordinary precautions taken to insure cleanly 

 conditions. The cream was separated by a United States sep- 

 arator, and the entire process of manufacture was carried out 

 ill the experiment station creamery especially set aside for such 

 work and fitted with all modern conveniences. The complete 

 data of the process will be found tabulated further on. 



1 In column Number IV., tlui niniibcr above represents tlie nu-aii, and tlie numbers below 

 Avitli t!ie (I.'ikIi l)cl\veen represent the extremes. 



2 Liewkowitscli. a Brown. ■» Minimum generally recognized. 



