THIRTY-SIXTH ANNUAL CONVENTION. 189 



Table 12 is a complete record of the method of making the 

 80 consecutive churnings of experimental butter, for comparison 

 of pasteurized and unpasteurized cream, and of high and low 

 water content butter. In making butter in a creamery the gen- 

 eral method need vary but little from this, except in respect to 

 temperature of the water used in washing and the amount of salt 

 and water added at time of salting. This butter was made dur- 

 ing the months of May and June^ The temperature of the cream 

 and the length of time it was held before churning gave results 

 that were , desirable. The temperature of the wash water was 

 constant, depending upon composition intended in the butter. 

 There was a difference in the general condition of the tv/o lots 

 of butter commensurate with the method, of handling, but this 

 difference was not sufficient to be detected when the butter was 

 judged. The lots of butter made to contain the higher percent 

 of water were rather soft when the working was completed and 

 the low water butter very firm. This condition was due to the 

 temperature of the wash water ^lone. 



It is interesting to note that the sudden change of tempera- 

 ture in the butter, due to washing it with water at a much lower 

 or a much higher temperature than that of the buttermilk, did not 

 impair the finished workmanship. It was the unanimous opinion 

 of the judges that the workmanship could not have been inr 

 proved. , . 



The range of temperature that should be employed in hand- 

 ling cream during the various stages until it is made into butter, 

 cannot be stated definitely. The general method followed iii 

 Table 12 produces desirable results during the summer months 

 in Illinois. The main change of temperature occurs as the season 

 advances. This general method employed in salting the butter 

 gives desirable results. The objection is that salt is wasted; how- 

 ever, it is not necessary that 2 ounces of salt and 3 ounces of 

 water per pound of butter be the standard. The presence of a 

 given amount of water in the churn to dissolve the salt reduces 

 the possibility of mottles. Mr. F. A. Jorgensen, Field Instructor 

 in Dairy Manufactures, has in his work in the creameries, used 



