ANALYSES OF COMMERCIAL BUTTER 315 



large creameries, especially in the early spring months when the 

 grass is inclined to be slushy and wet. Butter of this character 

 has a tendency, however, to be slightly greasy or overworked, _ 



Creamery B was situated in the northwestern part of the state. 

 Mr. J. C. Joslyn, who is generally recognized as one of our lead- 

 ing butter authorities, had charge of this plant. Prior to the 

 experience that Mr. Joslyn had with this high moisture he was 

 under the impression that if any butter contained more than 

 1 6 per cent moisture, this excess moisture was intentionally 

 worked in by the maker. One day, however, he had a churning 

 where the method as far as he knew was similar to that he had 

 been pursuing to make the best butter. This particular churning 

 of butter, upon testing, showed a moisture-content of 18 per cent. 

 The peculiar thing about this butter was that the moisture was 

 so incorporated that he was unable to expel it, even by reworking 

 the butter. The authors have heard of only a few instances of 

 this kind. The only way whereby Mr. Joslyn succeeded in 

 reducing the moisture was to put the butter in a cooler for two 

 days and then break it up into small pieces and rework it. In 

 this way he was able to reduce the moisture below the point 

 permitted by the government regulation. 



One of the authors, in visiting the Experiment Station at 

 Copenhagen, was informed by Dr. Holmes, Dr. Storch's first 

 assistant, that they had found in their educational scoring 

 contest in Denmark a few firkins of butter that ran as high as 

 1 8 per cent moisture and were perfect in body and general 

 appearance. They were unable to give any explanation for the 

 occasional production of a churning of this kind. The finding of 

 excessive moisture in butter is not a new experience in the butter 

 business. 



ANALYSES OF COMMERCIAL BUTTER PUBLISHED BETWEEN 

 THIRTY AND FORTY YEARS AGO 



Blyth says: 



" There is no standard followed or fixed with regard to the 

 percentage of water. In those cases in which the fat is below 

 80 per cent, the deficiency of fat is usually from excess of water, 



