190 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



less salt and water. This same method has been given a thor- 

 ough trial in making butter in the University creamery and 

 proves to be nearly as successful. In this method the amount of 

 butter is estimated on the basis of butter fat in the cream plus 

 one sixth for overrun. To every one hundred pounds of butter 

 add 8 to ID pounds of salt and 8 to 12 pounds of water. Mix 

 the granular butter, salt and water by revolving the churn on 

 slow gear ten revolutions, then work the usual amount. 



The only reason for advocating the two different methods 

 of salting butter is that the creamery operator may have some 

 standard. However, the skilled operator needs no better method 

 than the one he has followed for years. 



In referring to churn i on May 6, it can be seen that the 

 representative tubs packed were marked 201, 203, 401 and 403. 

 These same tub numbers are used again in Table 13, also in 

 Table 15, to show the amount of butter fat recovered in the 

 butter made in churn i. The first average in Table 17 represents 

 the first four churnings in Table 12 and the first sixteen tubs 

 sampled and reported in Table 13. 



Samples for analysis were taken from the churn, from four 

 tubs packed from each churning and from two of these tubs 

 from each churning after storage. 



It seemed best to give the results obtained by analyzing each 

 sample together with averages in order that further data are 

 furnished to show: (i) That uniformity of composition is pos- 

 sible regardless of the percent of water or fat intended to be 

 put into the butter. (2) The sampling of four different tubs 

 from the same churn does not always give samples having the 

 same composition. (3) Variation in composition of butter when 

 samples are taken from the butter in the churn and in the tubs 

 before and after storage. It was not intended that butter with 

 abnormally high, or with an illegal percent of water, be made, 

 but a grade of butter that could be sold on any market. 



The two lots of butter naturally did not have the same de- 

 gree of firmness when packed into the tubs and the hard butter 

 did not handle quite as well nor show as finished workmanship 



