200 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Table 13 — Continued. 



Samples taken from chum Four tubs 24 hours later After 6 to 7 months in storage 



No^ ^^fc" Percent Percent Percent 



Water Fat Salt Casein Water Fat Salt Casein Water Fat Salt Casein 



357~79 14.14 83.46 1.63 0.77 14.46 83.12 1.50 0.92 12.81 85-00 1.31 0.88 



359 ^ 14.69 82.52 1.63 1.16 12.71 85.04 1.26 0.99 



557 14.04 83.34 1.46 1-16 



559 14.19 83.08 1.43 1.30 



358 80 13.19 84.64 1.41 0.76 13.70 84.11 1.36 0.83 12.15 85.81 1.23 0.81 



360 13.38 84.38 1.31 0.93 12.07 85.88 1.22 0.83 



558 13.35 84.45 1.20 0.91 



560 13.19 84.15 1.39 0.87 



Av 14.32 82.03 2.25 0.90 13.71 83.34 20.80 0.88 12-62 84.55 1.98 0.85 



_ 



General Summary of Table 13. 



High moisture an^d low fat butter. 



Samples taken from Difference between ' 



Number of — 



samples Churn '^"'' ^^ ^^^ *^'®'^ Churn and Tub before < 



analyzed hours later storage Tub and after ^ 



storage 



40 Percent water 15.31 



160 14.69 0.62 ;| 



80 13.64 1.05 i 



40 Percent fa 81.25 '} 



160 82.02 0.77 



80 83.24 1.22 \ 



40 Percent salt 2.49 | 



160 2.31 0.04 \ 



80 2.23 0.08 ( 



40. . . .Percent casein 0.95 • 



160 0.95 0.00 



80 0.89 0-07 



Low moisture and high fat butter. 



40. .. .Percent water 13.32 



160 12.74 0.58 



80 11.60 1.14 



40 Percent fat 83.81 ^ 



160 84.66 0.85 



80 85.86 1.20 



40 Percent salt 2.02 '^^ 



160 1.84 0.18 



80 1.73 0.11 



40. .. .Percent casein 0.84 



160 0.81 0.03 



80 0.81 0.00 



I 



