314 COMPOSITION OF BUTTER 



somewhat higher than under the old method of working on the 

 table worker, due to the variation of temperature, which affected 

 the hardness of the butter when it received its second working. 



Many of the earlier analyses were of butter that had been 

 manufactured under the earlier conditions outlined here. 

 Hence, it is not surprising that the composition varied greatly. 



The composition of butter may vary greatly in different 

 localities. There are two instances that have come under the 

 observation of one of the authors; these will be designated as 

 Creamery A and Creamery B. Both creameries were located 

 in the northern part of Iowa. 



Creamery A in the latter part of the month of May, 1908, 

 sent word to the Iowa Experiment Station that they were 

 unable to keep the moisture-content of their butter below 



1 6 per cent. Hence, they naturally feared that their butter 

 would be seized by the Internal Revenue authorities, and that 

 they would be prosecuted for making adulterated butter. They 

 maintained they had had some butter experts there to help them 

 out but that they had failed to accomplish the desired results. 



The authorities of the Iowa Experiment Station sent them a 

 graduate of the school, Mr. C. L. Mitchel, who had had a great 

 deal of practical experience before going to college. He found 

 that the butter-maker was churning at as low a temperature as 

 44 F., and was trying every method that he knew of to hold the 

 moisture below 15.99 P er cent, the limit fixed by the Internal 

 Revenue Department. Mr. Mitchel churned out two churnings 

 at the same temperature and got a moisture-content of between 



17 and 1 8 per cent. He therefore changed his methods and 

 raised the temperature to 52 F., and after completing his 

 churning worked the butter through the rolls several times to 

 expel a portion of the moisture before applying the salt. This 

 method worked out very successfully. The rolls expelled con- 

 siderable moisture before the salt was applied. As soon as the 

 salt was applied it attracted the moisture and the result was 

 that sufficient moisture was easily expelled from the butter to 

 enable him to make butter that contained moisture below the 

 required standard. This method is now practiced in some of the 



