THIRTY-SIXTH ANNUAL CONVENTION. 201 



A preliminary study of the composition of various samples 

 of butter taken from the same churning or tubs of butter, gave 

 a large amount of data which is verified in the above Table. 



While analyses of samples taken to represent the same but- 

 ter will not give like results, yet from previously accumulated 

 data we know that the analysis of one sample properly taken 

 will give the approximate composition of the butter in question. 

 From Table 8, Influence of Pasteurization upon Composition of 

 1907 Butter, the average results show that the water content of 

 all the samples taken from the 56 churnings is approximately one 

 percent higher than the average of all the samples taken from 

 the tubs before storage. The same degree of difference is found 

 between samples of the butter taken from these same tubs after 

 storage. Does this difference indicate that the variation is due 

 to the method of sampling; to actual loss of water in packing; 

 or a loss of water incident to storage? An average of the tub 

 analyses furnishes a basis for calculating the amount of fat re- 

 covered in the butter. This was done for the 56 churnings in 

 1907. The final average for each churning day was 452.5 

 pounds of butter fat and of this amount 447.1 pounds were re- 

 covered, based on the average of the chemical analysis. The only 

 loss of butter fat was in the buttermilk. 



Since butter fat in the cream as determined by the Babcock 

 Test, corresponds so closely to butter fat recovered in the butter, 

 as determined by chemical analysis of tub sample, it is reason- 

 able to conclude that the tub sample quite accurately represents 

 the average composition of the butter. 



