182 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



II and 12 contained a much lower salt content due to the small 

 amount of butter worked, in proportion to salt added, and ex- 

 cessive amounts of the wash water that was drained off, previous 

 to salting. A comparatively uniform salt content can be main- 

 tained in various churnings of butter. The grains of salt can be 

 distributed through the butter regardless of whether they will 

 dissolve or not. This fact may seem insignificant, but it is not 

 a safe policy to make butter even under favorable conditions un- 

 less due consideration is given to the dissolving of salt. There 

 is a difference in salt grains ; some pass into solution much more 

 readily than others. However, this difference can be reduced 

 to a minimum by having some free water with the butter in the 

 churn at time of working. 



It may be observed by looking over Table 12, Churning 

 Record, that the percent of salt was not as uniform as might be 

 desired. It is also true that the ratio of salt and water used was 

 not the same throughout the experiment. In churn No. 75 an 

 error was made in the salt calculation and was not discovered 

 until the working was completed. 



Influence of Temperature Upon Composition. 



In connection with the regular investigation a large amount 

 of data had been collected from time to time that might lead to 

 some definite fine of study on temperature as a factor influencing 

 composition. Already some material had been obtained and was 

 accumulating which gave temperature the most prominent place 

 as a factor in controlling composition. Therefore it seemed ad- 

 visable that a series of experiments be carried out on a large 

 enough scale to furnish data comparable with practical cream- 

 ery conditions. In connection with the work done in 1908 on 

 comparing butter made from pasteurized and unpasteurized 

 cream the pasteurized cream for each day was placed in a 200 

 gallon cream ripener; the remainder of the cream for each com- 

 parison was not pasteurized but placed in another ripener, thus 

 giving two different lots of cream from which to also study com- 

 position. 



