THIRTY-SIXTH ANNUAL CONVENTION. 



173 



ized cream was compared with the butter made from the same 

 number of churnings of unpasteurized cream. 



In the, fourteen comparisons the cream for each day's ex- 

 periment was all mixed in one vat, one-half of this was pasteur- 

 ized and placed in a ripner, the other half was placed in the 

 ripener, unpasteurized. For two days, the cream in each ripener 

 was churned in a single churning. On the other twelve days the 

 cream in each ripener was divided and churned in two churnings, 

 making a total of four churnings each day for twelve days and 

 two churnings a day for two days. 



Two tubs of butter were packed from each churning, mak- 

 ing a total of 104 tubs for the two lots, or 52 tubs of butter made 

 from pasteurized cream. Samples for analysis were taken from 

 the churn and from the tubs before and after storage. The aver- 

 ages of the results obtained by analyzing these samples are 

 shown in the following table: 



Table 8. 



Composition of Butte 

 Cream- 



r Made from Pasteurized and Un 

 -26 Churnings Eacli. 



oasteurized 





Unpasteurized 



Pasteurized 





Samples taken from 



Samples taken from 





Churn 



52 tubs 

 before 

 storage 



Same tubs 



after 



storage 



Chum 



52 tubs 

 before 

 storage 



Same tubs 



after 



storage 



Water. . 



Fat 



Salt. . . . 



14.42 



81.67 



3.06 



13.31 



82.99 



2.87 



12.24 



84.39 



2.56 



13.63 



82.69 



2.98 



12.66 



83.98 



2.61 



11.76 



85.04 



2.39 



The butter fat in each individual sample taken from tub, 

 before storage, is also recorded in Table 18. 



The above table also indicates the change in composition due 

 to the length of time the butter was held before samples were 

 taken. 



In 1908, samples of butter for analysis were taken from 

 forty churnings, made from pasteurized cream. Twenty of these 

 churnings were made to contain a high percent of water and low 

 percent of fat. In the other twenty churnings the butter con" 

 tained low water and high fat. For churning record see 

 Table 12. 



