BUTTER. 1 1 T 



The cream was raised by the Cooley process, then evenly 

 ripened and churned at a uniform temperature of 60° F. All 

 of this part of the work was done under the supervision and skill- 

 ful management of Prof. Gowell. 



In studying the results given in the table, wc find that the 

 gluten meals containing the most fat produced the softest but- 

 ters in every instance, and that the butter produced by these 

 meals increased in hardness in proportion as the glutens 

 decreased in fat content, or in other words, a ration containing 

 six to eight-tenths of a pound of corn oil produced a very soft 

 butter while one containing two to three-tenths made a medium 

 butter, and one with less than one-tenth a fairly hard butter. 

 A chemical examination of the butter fats shows cjuite a differ- 

 ence in their composition ; the most marked difference being 

 shown in the iodine numljer, which is ii per cent higher when 

 the glutens rich in fat were fed than when the extracted gluten 

 was used. This indicates that when the ration contains large 

 amounts of corn oil, the butter fats were composed more largely 

 of the liquid fats, olein or linolein, which probably accounts for 

 their softer condition. In these particular cases it appears 

 reasonable to assume that the soft oils of the gluten meals caused 

 the changes in the butter fat. 



The basal ration of the different periods was practically the 

 same. The amount of digestible protein fed in period III, 

 experiment I, and period V, experiment II, when the softest 

 butters were made, was greater than that of period I of experi- 

 ment IV, when the extracted gluten was used and made butter of 

 normal firmness. Consequently the soft butter cannot be attrib- 

 uted to the non-nitrogenous character of the ration, and neither 

 could it to the excess of fat alone but to its character, for in 

 period II of experiment III, when one-half pound of tallow was 

 added to the ration, the butter became harder and the melting 

 point of the butter fat increased, showing that in some wav. either 

 directly or indirectly, the properties of the fat of the food are 

 transmitted to the fat of the milk. 



Morse arrived at the same conclusions in his experiments in 

 feeding oils. Baumert and Falkef found that feeding certain 



*New Hampsliire Experiment Station Bui. 16. 



t Zeit. fiir Untersueh. der Nahr. uud Genussmittel, 1S9S, G65-67S. 



