THIRTY-SIXTH ANNUAL CONVENTION. 



181 



ings. Care was taken to eliminate all other influencing factors. 

 In each series the butter was allowed to drain alike. To one 

 churn was added one ounce of salt per pound of estimated butter 

 and to the other two ounces of salt and two and one-half ounces 

 of water per pound. The estimated butter was based upon 

 pounds of butter fat churned allowing one's ixth for overrun. 



Table 11. Churn Record to Show Influence of Dry and Wet Salting on 

 Composition Butter. 



Pounds 



Percent 



Churn 

 No, Cream 



1 1016 



2 923 



3 735 



4 729 



5 807 



6 797 



7 815 



8 740 



9 700 



10 690 



11 713 



12 651 



Butter 

 fat 

 243.8 

 226.3 

 180.7 

 174.9 

 229.8 

 227.3 

 216.0 

 196.1 

 189.0 

 186.0 

 128.3 

 117.8 



Salt 

 added 

 33.5 

 16.5 

 26.2 

 12.7 

 16.5 

 33.0 

 15.7 

 28.6 

 27.5 

 13.7 

 9.7 

 17.1 



Water 

 added 

 51 

 not any 



33 

 not any 

 not any 



41 



not any 



36.6 



34.5 



not any 



not any 



21 



Brine 

 left in 

 churn 



78 

 35 



77 

 37 



22 

 60 

 82 

 28 

 50 

 62 



Water 

 15.05 

 14.43 

 14.58 

 14.94 

 14.96 

 14.41 

 14.33 

 13.73 

 14.46 

 14.33 

 13.73 

 14.05 



Fat 

 81.80 

 91.30 

 82.40 

 82.26 

 81.81 

 81.91 

 82.14 

 82.38 

 82.35 

 82.93 

 84.53 

 83.42 



Salt 

 2.32 

 3.42 

 2.11 

 2.01 

 2.43 

 2.38 

 2.78 

 3.19 

 2.41 

 1.94 

 0.93 

 1.80 



In looking over these results there is a marked degree of 

 uniformity in the water content, in fact, the variation would be 

 no greater had all of the samples been taken from any one of 

 the churnings. This is not so true of the fat and salt. In all the 

 work that has previously been done at this station in studying 

 composition, the data show that if a fixed percent of water is de- 

 sired it can be obtained regardless of the amount of salt retained 

 in the butter; that is to say, there is no relation between water 

 and salt content. Casine also remains quite constant. It must 

 therefore be noted that if butter is made having a high or low 

 salt content there must be a corresponding decrease or increase 

 in fat content. Butter having 15 percent of water can be made 

 regardless of whether the operator intends i or 5 percent of salt. 

 Comparing the dry and wet salted butter for each day there is 

 no great difference. The two lots of butter made in churnings 



