THIRTY-SIXTH ANNUAL CONVENTION. 



22J 



Table 21. Effect of Composition on Quality of Butter for Immediate Con- 

 sumption, Based upon Average of all Scores for Each 

 Day's Make, as Recorded In Table 20. 





Pasteurized 







Unpasteurized 





Churn 



High Churn 



Low 



Churn 



High 



Churn 



Low 



No. 



water No. 



water 



No. 



water 



No. 



water 



1 



92.82 2 



92.92 



3 



93.05 



4 



92.55 



5 



92.87 6 



92.77 



7 



91.90 



8 



92.30 



9 



91.42 10 



91.42 



11 



91.90 



12 



92.50 



13 



91.80 14 



92.22 



15 



92.05 



16 



92.45 



17 



92.45 18 



92.07 



19 



92.45 



20 



92.75 



21 



92.85 22 



92.60 



23 



92.30 



24 



92.00 



25 



92.65 26 



92.70 



27 



92.85 



28 



92.65 



29 



92.50 30 



92.30 



31 



92.42 



32 



92.15 



33 



92.05 34 



92.30 



35 



91.87 



36 



92.50 



37 



92.20 38 



92.65 



39 



92.40 



40 



93.00 



41 



92.30 42 



92.35 



43 



91.70 



44 



92.65 



45 



91.90 46 



92.25 



47 



92.90 



48 



92.40 



49 



92.30 50 



91.80 



51 



91.52 



52 



92.40 



53 



91.55 54 



92.25 



55 



92.60 



56 



92.55 



57 



92.75 58 



92.62 



59 



92.62 



60 



92.75 



61 



92.27 62 



91.90 



63 



92.72 



64 



91.97 



65 



89.25 66 



88.95 



67 



89.95 



68 



90.05 



69 



92.67 70 



92.70 



71 



92.82 



72 



92.10 



73 



72.75 74 



92.32 



75 



92.75 



76 



92.60 



77 



92.05 78 



92.25 



79 



92.10 



80 



92.55 



Average 92.17 



92.16 





92.29 





92.34 



