172 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Only two comparisons are given entire, but the average for 

 the other three are included in the final average. 



\ 



Composition of Butter as Influenced by Time the Cream is Held at 

 Churning Temperature. 



During the months of May and June, 1907, a series of ex- 

 periments were carried on, in which butter made from cream 

 held one to three hours was compared with butter made from the 

 same grade of cream held twelve to fifteen hours at churning 

 temperature. Twenty-six vats of cream were used, making a 

 total of fifty-two churnings. One tub of butter was packed from 

 each of the first four churnings, while two tubs were packed 

 from each of the other forty-eight. Samples of butter were 

 taken for analysis from the churn and from the tub before and 

 after storage. 



Table 7. Composition of Butter as Influenced by Time the Cream is Held 

 at Churning Temperature — 26 Churnings. 



Samples taken from 

 Butter in the Fifty tubs before Same tubs After 



churn storage storage 



Percent Percent Percent 



Water Fat Salt Water Fat Salt Water Fat Salt 

 From cream 

 held 1 to 



3 hours.. 13.86 82.32 3.08 12.99 83.39 2.91 12.04 84.56 2.63 

 From cream 

 held 12 to 

 15 hours.. 13.83 82.59 2.82 12.83 83.85 2.57 11.88 85.01 2.33 



This table indicates that the length of time the cream is 

 held at churning temperature is not a factor in controlling com- 

 position. 



Composition of Butter from Pasteurized and Unpasteurized Cream. 



A series of experiments were carried on in 1907 and 1908 

 to determine the relation of pasteurization to quality of butter. 

 The first year the butter from twenty-six churnings of pasteur- 



