168 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



revolutions in the Victor churn and 9 in the Disbrow it was con- 

 sidered half worked. 



In twenty-three consecutive churnings when the butter was 

 half worked a sample was taken by means of a spatula from sev- 

 eral places in the churn. A sample was also taken, in like man- 

 ner, when the butter in the same churn was completely worked. 



Table 3— Water in Half Worked and Worked Butter. 





Percent of water 



Chum 



No. 



Percent of water 



Churn 



No. 



Percent of water 



Churn 



No. 



Half 

 worked 

 butter 



Worked 

 butter 



Half 

 Worked 

 butter 



Worked 

 butter 



Half 



worked 



butter 



Worked 

 butter 



1 

 2 



3 

 4 

 5 

 6 



7 

 8 



15.14 

 18.76 

 14.51 

 13.92 

 13.41 

 13.41 

 1317 

 13.17 



15.27 



14.27 

 13.24 

 13.41 

 18.73 

 14.18 

 13.60 

 13.60 



9 

 10 

 11 

 12 

 13 

 14 

 15 

 16 



13.22 

 13.99 

 13.51 

 13.60 

 14.19 

 14.16 

 13.66 

 14.08 



13.40 

 13.27 



13.76 

 13.22 

 13.64 

 13.68 

 13.79 

 14.-03 



17 

 18 

 19 

 20 

 21 

 22 

 23 



13.38 

 13.17 



13.41 

 13.17 

 14.48 

 13.49 

 14.38 



14.05 

 13.30 

 13.64 

 13.30 

 13.74 

 13.39 

 13.53 



Average 















13.76 



13.70 



The variation was no greater than if the two samples had 

 been taken from the worked butter. 



Change in Composition Made by Each Revolution in Working. 



Five consecutive churnings were used in this experiment. 

 The samples of butter in each case were taken as uniformly as 

 possible. Sample No. i was taken when the butter had been 

 worked to the extent of 3 revolutions of the churn and sample 

 No. 10 when worked 12 revolutions. 



