212 MODEI^N BUTTER MAKING. 



The chances for error as indicated above are consid- 

 ered from the standpoint of practical creamery op- 

 erations and not imder expert laboratory conditions. 

 263. Table No. XXI shows how closely the results 

 obtained with the Wisconsin High Pressure Oven 

 agree with official methods. * 



TABLE XXI. 



Per ('('lit Water in Butter Samples Found hy Using Both 



the Hiolh Pressure Oven Method and the 



Official Chemists' Method. 



Table XXI. — Per cent water in butter samples 

 found by using both the high-pressure oven method 

 and the official chemists' method. 



From these figures it appears that the results of 

 duplicate analyses by the method here described 

 agree as closely as do those obtained by the usual 

 official chemical method. 



* Farrington, E. H. Bui. 154. Wis. Expt. Sta., 1907. 



