1901.] PUBLIC DOCUMENT — No. 33. 15 



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

 tion of the l)uttcr 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 cflccts on butter fat. 



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

 of the firmness or body of butter. 



8. An excess of linseed oil p)roduced a soft, salvy butter, 

 with an inferior flavor. 



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

 centage of oil (3 per cent.), produced a normal Imtter 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 coefficient of the butter fat several 

 degrees above standard ration butter fat, and slightly de- 

 pressed the melting point of the fat. This efl'ect 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 similar 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. 



(a) Prelimhstary Statement. 

 During the last six years a number of experiments have 

 been made at this station relative to the effect 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 })rogrcss thus far made in 

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

 investigation. The detailed exi)crimonts will be pulflished 

 at a proper time. The writer I)clievcs that experimenters 

 have hitherto neglected to note the effect of the several food 



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

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



