191 



Table VIII. 

 Effect of the Season of Year on the Composition of Butter Fat. 



Reichert 



Meissl 



Number. 



Iodine 

 Number. 



Melting 

 Point. 





30.03 



31.20 



33.4° C. 



February 



30.58 



31.97 



33.5° C. 





31.30 



31.94 



33.5° C. 





29.35 



35.83 



33.3° C. 









29.55 



36.48 



32.5° C. 









29.56 



38.23 



32.45° C. 









28.90 



37.10 



31.9° C. 









27.13 



38.99 



32.1° C. 









27.19 



35.36 



33.0° C. 







October 



26.54 



34.27 



33.2° C. 



November 



28.36 



30.65 



33.4° C. 



December 



29.62 



30.30 



33.6° C. 



The Iodine number was lowest in December, increasing slightly toward 

 and including March ; rising abruptly in April and continuing to rise up to 

 and including June, then gradually declining toward October and dropping 

 suddenly in November, followed by a slight drop in December. 



The melting point followed, in general, the Iodine number reversedly. 

 It was lowest in mid-summer when the Iodine number was highest, and it 

 reached its maximum in December, when the Iodine number was lowest. 

 The variations of the melting point, however, were not so abrupt as those of 

 the Iodine number. A careful study of Table VIII suggests that, at times, 

 the variations in the melting point may have been influenced strongly by 

 the Reiohert-Moissl number. 



Experimental data produced in this country and abroad show unmis- 

 takably that the feed which the cows receive influences the per cent of 

 olein in butter. Such feeds as cottonseed meal, bran, corn, overripe dry 



