195 



moisture content of butter made in early summer is due to the increase in 

 the soft fats it contains. 



The moisture-retaining property of the fats is largely dependent on 

 their melting point. The lower the melting point, the greater is their 

 power to mix with and retain water. Since the glycerides of the oleic 

 and soluble fatty acids have a low melting point, it is reasonable that 

 any increase in the per cent of these glycerides tends to increase the 

 water-retaining properties of the butter. 



Dairy Department, 



Purdue Experiment Station. 



