50 



Illinois State Dairymen s Association. 



TABLE 4. 



Showing Composition of the Butter when Samples Are Taken from the 



Churn as Compared with Taking Them Two Days Later 



From the Tub. Average of 56 Churnings. 



Water % Fat % Salt % Casein % 



From Churn 13.92 82.56 



From tub 13.03 83.52 



Comparison of Water in Worked and Overworked 

 Worked. Overworked. 



13.60 - 13.38 



13.40 13.02 



2.93 



.76 



2.70 



.78 



Butter. 





TABLE 5. 



Result of Analyzing Butter From 46 Creameries. All of the Samples 



Obtained in the Market the Same Day. 



Possible overrun 

 allowing 2 % 

 Water % Fat % Salt % Casein % for loss. 



Average 13.22 83.82 2.18 .78 16.9 



Highest 15.46 87.25 3.50 . . 12.3 



Lowest 10.28 81.47 .86 . . 20.3 



Average by States. 



Possible overrun 



allowing 2 % 



Water % Fat % Salt % Casein % for loss. 



Iowa— 10 creameries 13.88 83.21 2.11 .80 17.7 



Minnesota— 20 creameries. 12.85 84.03 2.40 .72 16.6 



Wisconsin— 10 creameries. 13.10 84.11 2.08 .71 16.5 



Illinois— 5 creameries 13.57 83.98 1.75 .70 16.7 



One creamery location not known. 



TABLE 6. 

 Table Showing Water Contents of Half Worked Butter. 

 From 23 Churnings. 



Half Worked. 



Worked. 



Half Worked. 



Worked. 



15.14 



15.27 



14.19 . 



13.64 



13.76 



14.27 



14.16 



13.68 



14.51 



13.24 



13.66 



13.79 



13.92 



13.41 



14.08 



14.03 



13.41 



13.73 



13.38 



14.05 



13.41 



14.18 



13.17 



13.30 



13.17 



13.60 



13.41 



13.64 



13.46 



13.71 



13.17 



13.30 



13.22 



13.40 



14.48 



13.74 



13.99 



13.27 



13.49 



13.39 



13.51 



13.76 



14.38 



13.53 



13.60 



13.22 









Average half worked, 13.76 



Average worked, 13.70. 



The Tables shown are representative examples of results 

 and need no further explanation. 



