Thirty-fourth Annual Convention. 



49 



tion of method. It is our occupation to promote methods, and 

 we were in hope to give the Ilhnois buttermakers at the con- 

 vention, some definite data concerning that question, attracting 

 more attention among us than any other one. This appHes to 

 the control of the composition of butter. In the past year we 

 have analyzed 1,300 samples in duplicate, making a total of 

 2,600 separate analysis. These comprise over 500 samples taken 

 at intervals in the general butter market. Over 100 samples 

 taken at various places throughout this State and Iowa, where 

 the method of making was under our personal supervision. 

 Nearly 700 of these samples represents the butter made under 

 experimental conditions. In these Tables, and others, we have 

 material which if applied will aid in the solution of this distress- 

 ing problem. 



TABLE 3. 



Showing Comparison of the Composition of Butter in Two Consecutive 



Churnings. Also Showing Variation in Samples Taken From 



Same Churn. 



Churn 1. 



Water % 



Fat % 



Salt % 



Casein 



15.87 



79.35 



3.81 



.97 



16.36 



78.16 



4.43 



1.05 



15.43 



79.78 



3.72 



1.07 



16.41 



78.56 



4.17 



.86 



16.11 



78.98 



4.15 



.75 



16.77 



77.66 



4.55 



.82 



15.60 



79.02 



4.41 



.97 



15.47 



79.79 



3.62 



1.12 



15.48 



79.68 



3.88 



.96 



Average 15.94 



79.00 



4.08 



.95 





Churn 



2. 





Water % 



Fat % 



Salt % 



Casein 



14.76 



82.29 



2.17 



.78 



14.32 



82.72 



2.40 



.56 



14.23 



82.75 



2.28 



.74 



14.83 



81.96 



2.63 . 



.58 



14.39 



82.57 



2.26 



.78 



14.95 



81.77 



2.24 



1.04 



14.54 



82.33 



2.09 



1.04 



14.36 



82.59 



2.07 



.98 



13.84 



83.33 



1.96 



.87 



Average . . . 14.47 



82.48 



2.23 



.82 



% 



