174 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Twenty- four hours after churning, the samples of butter 

 were taken from four tubs packed from each churn, making a 

 total of 80 samples taken from tubs of pasteurized butter, con- 

 taining high water and low fat, and 80 from butter of a low 

 water and high fat content. Samples were again taken from the 

 butter in two of these tubs from each churning after six or 

 seven months in storage. In like manner, samples were taken 

 from the butter made from corresponding lots of unpasteurized 

 cream. 



Results of analyzing each of these samples are recorded in 

 Table 13. Samples from churn i, tubs 201 and 203, 401 and 

 403 before storage, and tubs 201 and 203 after storage, repre- 

 sent high water and low fat butter; churn 2, tubs 202, 204, 402 

 and 404 before storage, and 202 and 204 after storage represent 

 the low water and high fat butter made from the same vats of 

 cream pasteurized. Churn 3, tubs 205, 207, 405 and 407 before 

 storage, and 205, 207 after storage; churn 4, tubs 206, 208, 406 

 and 408 before storage, and 206, 208, after storage represent the 

 high water and low fat, and low water and high fat butter from 

 unpasteurized cream. Each division of four churns represents 

 a complete comparison. 



Table 9 gives the comparison of the water, fat, and salt con- 

 tent separately for the two kinds of butter made from pasteur- 

 ized and unpasteurized cream. 



Table 9. Influence of Pasteurization of Cream upon Composition of Butter. 



Comparing the Butter on basis of Percent of Water in the High Water 

 and Low Fat Content Butter — 20 Churnings. 



Samples Samples taken Samples taken from 



taken from from 4 tubs 2 of these tubs 



churn before storage after storage 



Churn Pasteur- Churn Unpas- Pasteur- Unpas- Pasteur- Unpas- 



No. ized No. teurized ized teurized ized teurized 



1 15.28 3 14.23 13.61 12.99 13.58 12.33 



5 14.98 7 14.71 13.98 13.71 13.17 12.86 



9 15.19 11 15.5.1 14.31 14.95 '14.04 13.56 



13 15.57 15 16.05 14.56 14.62 13.38 13.56 



17 15.05 19 15.13 13.95 13.84 13.23 13.38 



21 15.26 23 14.93 14.03 13.91 13.68 13.05 



25 15.52 27 15.78 15.30 14.03 15.33 13.67 



