178 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Table 9 — Continued. 



Percent of Salt in the Low Water and High Pat Content Butter. 





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 1 



teurized 



2 



. . 2.82 



4 



2.21 



2.45 



1.84 



2.48 



1.92 



6 



.. 2.30 



8 



2.10 



2.12 



1.92 



2.20 



1.76 



10 



, . 2.18 



12 



2.13 



1.92 



1.77 



1.97 



1.94 



14 



, . 2.03 



16 



1.78 



1.90 



1.51 



1.93 



1.38 



18 



. 1.76 



20 



1.93 



1.65 



1.64 



1.66 



1.58 



22 



. 1.65 



24 



1.54 



1.58 



1.59 



1.61 



1.30 



26 



. 1.68 



28 



2.01 



L66 



1.82 



1.58 



1.56 



30 



. 1.67 



32 



1.47 



1.78 



1.56 



1.54 



1.28 



34 



. 1.39 



36 



1.60 



1.71 



1.75 



1.42 



1.49 



38 



. 1.93 



40 



2.26 



1.91 



1.99 



1.75 



1.83 



42 



. 2.05 



44 



1.81 



2.02 



1.67 



1.79 



1.82 



46 



. 2.75 



48 



2.86 



2.17 



2.32 



2.09 



2.00 



50 



. 3.90 



52 



1.85 



3.65 



1.66 



3.36 



1.63 



54 



. 1.79 



56 



1.68 



1.57 



1.68 



1.50 



1.56 



58 



. 1.93 



60 



2.21 



1.78 



2.02 



1.75 



2.02 



62 



. 2.68 



64 



2.05 



2.41 



1.86 



2.09 



1.67 



66 



. 2.69 



68 



1.88 



2.31 



1.71 



2.07 



1.42 



70 



. 1.98 



72. 



1.80 



1.78 



1.58 



1.58 



1.54 



74 



. 1.78 



76 



1.55 



L70 



1.68 



1.50 



1.28 



78 



. 1.77 



80 



1.41 



1.66 



1.59 



1.37 



1.23 



Av 



. 2.14 





1.91 



1.91 



1.71 



1.86 



1.61 



Dif 



. 0.23 







0.26 





0.25 







Table 



10. General Summary of 



Preceding Table. 









Pasteurized— 40 churnings 



Unpasteurized— 40 churninsg 







Samples taken from 



Samples taken from 









160 tubs 



80 tubs 





160 tubs 



80 tubs 







Churn before 



after 



Churn 



before 



after 









storage 



storage 





storage 



storage 





High Water and Low Fat Content Butter. 





Percent 



water . . . 



. 15.50 



14.87 



13.93 



15.12 



14.49 



13.35 



Percent 



fat 



. 80.89 



81.68 



82.80 



81.62 



82.35 



. 83.69 



Percent 



salt 



. 2.61 



2.45 



2.40 



2.35 



2.16 



2.05 



