THIRTY-SIXTH ANNUAL CONVENTION. 183 



The pasteurized cream in each of the 20 comparisons was 

 always churned first, in two different churns, and the unpasteur- 

 ized cream immediately after. In each comparison the cream in 

 the two ripeners was handled to produce butter having a high 

 water and low fat content. The remainder of the cream in each 

 ripener was made into butter of a low water and high fat con- 

 tent. The salt in these four churns was kept as nearly uniform 

 as possible. Churns were numbered in order from i to 80. The 

 first churn for each experimental day always contained pasteur- 

 ized cream to be made into butter of high water and low fat, 

 and second churn filled with the same cream but to be made into 

 the drier butter. Preceding data showed that different makes of 

 churns had an influence on the water content and this fact was 

 taken advantage of in making high and low moisture butter. The 

 only other change made to produce the two lots of butter of dif- 

 ferent composition, was the temperature of the wash water. 

 However, it would have been possible to have secured a wider 

 variation had the other lines of experiment permitted a regula- 

 tion of the temperature of the cream. The wash water was al- 

 lowed to remain in the churn a sufficient length of time to adjust 

 the temperature of the butter. 



