THIRTY-SIXTH ANNUAL CONVENTION. 



21J 



Table 18. Composition of Butter When Samples Are Taken From Churn; 

 From Five Tubs 24 Hours Later and From One of These Tubs Melted. 





Churn samp] 



e 



Average 5 tubs 



Melted tubs 





Churn 

 No. 





Percent 







Percent 







Percent 







Water 



Fat 



Salt 



Water 



Fat 



Salt 



Water 



Fat 



Salt 



41 .. 



. . 16.64 



79.59 



2.72 



15.99 



80.56 



2.65 



16.48 



79.95 



2.90 



42 .. 



. . 12.69 



84.57 



2.05 



12.05 



85.37 



2.01 



11.95 



85.35 



2.07 



43 .. 



. . 15.37 



81.60 



2.07 



15.45 



81.78 



2.26 



15.62 



81.28 



2.36 



44 .. 



.. 13.59 



83.58 



1.81 



13.04 



84.34 



1.85 



12.52 



84.29 



1.89 



45 .. 



. . 15.66 



80.89 



2.82 



14.68 



82.00 



2.53 



15.49 



80.85 



2.82 



46 .. 



. . 13.50 



83.11 



2.75 



12.26 



84.74 



2.19 



12.70 



84.07 



2.49 



47 .. 



.. 15.44 



81.60 



2.35 



14.73 



82.36 



2.04 



15.18 



81.78 



2.34 



48- .. 



.. 13.32 



83.13 



2.86 



11.95 



84.76 



2.31 



12.49 



84.01 



2.57 



49 .. 



. . 15.73 



80.29 



2.91 



15.70 



81.04 



2.74 



15.42 



80.71 



3.07 



50 .. 



. . 13.89 



81.06 



3.90 



13.01 



82.45 



3.58 



13.21 



82.26 



3.69 



51 .. 



. . 15.74 



80.42 



2.94 



14.98 



81.44 



2.60 



15.66 



80.50 



3.00 



52 .. 



.. 13.31 



84.10 



1.85 



12.83 



84.37 



1.68 



13.21 



84.22 



1.90 



Average of all comparisons. 





14.86 



81.99 



2.50 



ld.84 



82.95 



2.37 



14.20 



82.44 



2.59 



Average of the six churnings of high water and low fat butter. 





15.76 



80.73 



2 63 



15.25 



81.53 



2.46 



15.64 



80.84 



2.39 





Average of the 



six churnings low water and high fat butter. 







13.36 



83.60 



2.37 



12.52 



84.34 



2.27 



12.77 



84.03 



2.21 



