THIRTY-FIFTH ANNUAL CONVENTION. 



119 



TABLE II. 





Butter 



Per cent 



FAT RY 



















fat 



Vat Test 



U.I.Ind.Test 



S.C.Ind.Test 



S. S. Comp. 



U. I. Comp. 



TOTAL FOR 

 15 DAYS . . 



3401 



82 



2829 



2881 



2867 



2863 



2899 



OVERRUN . . . 





19.5 



20 2 



18.06 



186 



18.7 



17.3 



Loss and error in 

 testing, based on 

 vat samples. . . . 









1.8% 



1.32 



1.32 



2.4 



Table comparing every day with composite testing; also mechanical loss and 

 error in testing, using vat sample as a standard. 



composite sampling for these fifteen days. Not enough data 

 to prove any point, to be sure, but it shows the trend that such 

 comparisons are likely to take. 



It is true when we come to study the table in detail that there 

 are .many points of variance, as well as some exact checks, to be 

 obtained, and it would no doubt have been possible from our 

 own creamery records to have prepared records which would 

 check much more closely, but since this represents work, a part 

 of which was done by practical creamerymen, for this purpose, 

 we consider it more valuable and more fairly representative of 

 actual conditions. It will be seen that a number of points of 

 variance are the result of mistakes in recording weights or tests, 

 but this is the exact data from the milk sheet, and no effort has 

 been made to correct them. 



The first column of the chart gives the amount of butter 

 made at each churning; the second the per cent of fat in the 

 butter, according to the chemist's analysis; the third column 

 represents fat recovered in butter, according to chemical compo- 

 sition; fourth represents total butter fat taken in, according to 

 composite test from ripening vat just previous to churning; 

 column five is the butter fat taken in for each churning, accord- 



