THIRTY-SIXTH ANNUAL CONVaNTION. 



169 



Table 4. Composition of Samples Taken After Each Revolution. 







Churn 1 









Churn 



5 





1 Sample 



Revo- 





Percent 









Percent 





No. 



lutions 



Water Fat 



Salt 



Casein Water Fat 



Salt 



Casein 



1 



3 



13.92 



83.82 



1.58 



0.68 



13.38 



83.30 



2.51 



0.81 



1 2 



4 



14.31 



83.26 



1.71 



0.72 



13.66 



82.61 



2.92 



0.81 



3 



5 



14.17 



83.58 



1.53 



0.72 



13.41 



83.41 



2.57 



0.81 



4 



6 



14.59 



83.07 



1.73 



0.51 



13.26 



83.13 



2.72 



0.87 



5 



7 



14.67 



82.81 



1.68 



0.84 



13.66 



82.67 



2.83 



0.82 



6 



8 



14.84 



82.77 



1.62 



0.77 



13.41 



83.02 



2.78 



0.79 



7 



9 



14.26 



83.51 



1.54 



0.69 



13.82 



82.40 



2.81 



0.»7 



I-:- 8 



10 



14.75 



82.79 



1.62 



0.84 



13.63 



82.63 



2.81 



0.93 



9 



11 



14.24 



83.41 



1.56 



0.79 



13.97 



82.32 



2.89 



0.82 



10 



12 



14.94 



82.72 



1.67 



0.67 



13.63 



82.71 



2.92 



0.74 



Ave 





14.48 



83.17 



1.62 



0.72 



13.58 



82.79 



2.78 



0.84 



Granular . 





16.87 



82.43 



0.06 



0.64 



17.12 



81.78 



0.46 



0.64 



Highest... 













13.97 



83.41 



2.92 



0.97 



Lowest.. . 





• 









13.26 



82.32 



2.51 



0.74 



(Average Composition of the Samples Obtained from the Five Churnings. 

 14.36 82.03 2.70 0.88 



Average of the Highest Samples from Each Churning. 

 14.90 82.89 2.93 1.09 



Average of the Lowest Samples from Each Churning. 

 13.74 81.46 2.44 0.70 



In all of these five churnings the variation in composition 

 jof the samples taken from each revolution of churn showed no 

 greater difference than if all had been taken from the finished 

 butter. 



Table 5. Composition of Samples Taken from Upper, Middle, and Lower 

 End of Churn, Percent. 



Date 

 Nov. 27 



Average . 



Upper End 

 Water Fat Salt 

 14.45 81.20 2.87 

 14.96 80.55 3.63 

 14.71 80.88 3.25 



J 



Middle 





Lower End 



Water 



Fat 



Salt 



Water Fat Salt 



14.89 



80.59 



3.66 



14.92 81.12 3.10 



14.88 



80.52 



3.77 



15.02 81.26 2.99 



14.89 



80.56 



3.71 



14.97 81.19 3.05 



