166 



ILLINOIS STATE DAIRYMEN'S ASS0C1ATH)N. 



lower end with 13.30 percent. Sample No. 3 was taken between 

 middle and gear end with 13.44 percent, and Sample No. 4 was 

 taken from the butter in the gear end with 13.51 percent. It will 

 be noted from the above data that there is no more variation in 

 water content due to methods of sampling than there is between 

 several samples taken in the same manner from one churn. 



The following day the cream was churned in two lots and 

 four samples taken from different places in the churn. 





Churn 1 









Churn 2 





Sample No. 



Percent water 



Sample 



No. 



Percent water 



1 





13.82 



1 







13.05 



2 





13.46 



2 







13.30 



3 





13.86 



3 







13.52 



4 





13.69 



4 







14.24 



Average . . 





. 13.66 









13.53 



The butter in churn i was packed in four sixty-pound tubs. 

 These tubs were placed in a refrigerator at a temperature of 35 

 degrees F., and 24 hours later a trier full of butter was taken 

 from each tub for analysis. 



The water content was as follows : 



Samples from tub i, 13.68; tub 2, 13.00; tub 3, 13.52, and 

 tub 4, 13.07 percent. 



Twenty days later these four tubs were taken out of the 

 refrigerator and placed in the churn room. The following day 

 when the samples were taken the condition of the butter was 

 similar to that sampled on the market. From each package five 

 samples of butter were removed by means of a trier. 



Table 1 — Water Content, Percent. Samples Taken from Four Different 

 Tubs of the Same Churning. 



Sample No. 



Tub I 



Tub 2 



Tub 3 



Tub 4 



1 



2 

 3 

 4 

 5 



13.HB 

 13.59 

 1:1 4rt 

 13.37 

 l:-i.«7 



13.24 

 12.47 

 13.07 

 13.16 

 12.76 



13.71 

 13.46 

 13.27 

 13.52 



12.99 



12.54 

 12.65 

 13.08 



12.88 

 12.86 



Average 



13.55 



12.94 



13.39 



12.^0 



