176 IIjI^INOIS state RAIRYMEN'S ASSOCIATION. 



temx^erature. If the cream has not been sufficiently ripened 

 there will be a lack of flavor in the batter, and if it is over-rip- 

 ened the butter will have a sour flavor. 



The. acid test is an aid to uniform flavor in butter by show- 

 ing when the cream has developed a certain amount of acidity. 



DISCUSSION. 



Mr. Dietz: I want to ask Prof. Farrington what is the 

 composition of those tablets? 



Prof. Farrington: They are made of sodium carbonate 

 and phenolptalein. 



Mr. Dietz: Can they be purchased? 



Prof. Farrington: Yes, from any of the supply men, I 

 think. 



Mr. Dietz: What per cent, of acidity makes the best 

 flavor? 



Prof. Farrington: As I said in the paper, we like to get 

 cream that contains about six-tenths of one per cent. acid. 



Mr. Wentworth: About what per cent, of moisture is 

 there in our butter as marketed at the present time? What 

 is the difference between the moisture in our butter and Swed- 

 ish butter? 



Prof. Farrington : During the past summer I visited fifty- 

 two creameries in Wisconsin and I got a sample of butter at 

 each creamery and had it analyzed, and the average per cent, 

 of water in those fifty-two samples was about 12|. Now, the 

 average per cent, of water in Danish butter among 4,000 analy- 

 ses, I think is about 13f per cent. Danish butter contains 

 about one per cent, more water than Wisconsin butter. I 

 think it has about 4 per cent, of salt and 1 per cent, of curd. 

 I happened to remember the water, because it is generally 

 claimed that Danish butter is very dry and the English market 

 requires a dry butter, and a good many statements are made 

 that the American butter contains lots of water. This is the 

 first exact evidence that. I have ever been able to obtain on the 

 subject. 



Mr. Wilson: In those fifty-two samples how many were 

 worked once and how many twice? 



