THIRTY-SIXTH ANNUAi. CONVENTION. 179 



Difference Between Pasteurized and Unpasteurized Butter. 



Percent water 0.38 0.38 0.58 



Percent fat 0.73 0.67 0.89 



Percent salt 0.26 0.29 0.35 



Low Water and High Fat Content Butter. 



Percent water 13.22 12.59 11.53 13.42 12.52 11.67 



Percent fat 83.82 84.66 85.83 83.79 84.67 85.87 



Percent salt 2.14 1.97 ±.86 1.91 1.71 1.61 



Difference Between Pasteurized and Unpasteurized Butter. 



Percent water 0.20 .... 0.14 .... 0.07 .... 



Percent fat 0.01 0.04 0.03 



Percent salt... 0.23 0.26 0.25 



The tmpasteurized butter in 1907 showed a higher water 

 and lower fat content than did the butter from pasteurized cream. 

 In 1908 when methods were employed that should give high and 

 low water respectively, the butter from pasteurized cream con- 

 tained higher water than the butter from unpasteurized cream. 

 When the method was changed and butter containing high fat 

 and low water was made there was little or no difference in the 

 analysis of pasteurized and unpasteurized butter. 



While averages would lead one to draw these conclusions 

 there is no apparent regularity of distribution caused by churn- 

 ing either pasteurized or unpasteurized cream. 



The foregoing Table is an excellent indication of what may 

 be secured in uniformity of composition of butter from separate 

 churnings, for with few exceptions, any of the above samples 

 might have been one of ten taken from the same churning. 



Influence of Dry and Wet Salting Upon Composition. 



Dry salting is the term applied to the usual method of salt- 

 ing butter. After the butter in the churn has been washed and 

 the water allowed to drain the dry salt is then sprinkled uniform- 

 ly over* the surface. 



