358 DAIRY BUTTER MAKING 



vary in composition, as will be seen by the following table of com- 

 position of two samples, A and B : 



A B 



Per Cent Per Cent 



Water 12 15 



Salt 2 3 



Curd 1 1 



Fat 85 81 



Totals 100 100 



Tt will be noted from the above two examples that whereas in 

 " A " 85 pounds of fat were required to produce 100 pounds of 

 butter, only 81 pounds were required to produce 100 pounds in 

 the case of " B," a difference of 4 pounds, which at 25 cents 

 per pound would make a difference of one dollar per 100 pounds, 

 or one cent a pound. Differences even greater than those indi- 

 cated occur in practice. The amount of butter which a given 

 quantity of cream will produce will easily be one-sixth greater 

 than the amount of fat in that cream, as shown by the Babcock 

 test, and many calculate butter yield on the basis of one-fifth 

 increase. It is not des-irable that the butter-maker endeavor to 

 incorporate any unusual amount of water. There is danger 

 that an illegal amount be retained as well as danger of an infe- 

 rior article being produced. It is desirable, however, that from 

 21/2 to 3 per cent salt be incorporated. This is to assist in pre- 

 serving the butter, while it is being held at moderate tempera- 

 tures. In cold storage where all is frozen hard the unsalted 

 butter keeps as well as the salted (Fig. 119). 



Market Classes of Butter — Butter now made in America 

 possesses all shades of quality from the choice creamery, scor- 

 ing 96 to 97 per cent and commanding several cents premium in 

 price, to packing stock or renovating stock which cannot well be 

 scored and is a drug on the market at less than half the price 

 paid for the best. 



The butter which makes the market, however, scores usually 

 between 85 and 95 per cent. The grade is established by a score 

 based on the several qualities that the butter should possess. In 

 the following table are shown the points considered, the weight 



