224 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Table 22. Effect of Consumption on Quality of Butter in Storage Based 

 Upon Average of Eight Scores by Four Judges on Each Day's Make. 





Pasteurized 







Unpasteurized 





Churn 



High Churn 



Low 



Chum 



High Churn 



Low . 



No. 



water No. 



water 



No. 



water No. 



water 



1 



91.81 2 



92.31 



3 



91.00 4 



91.75 



5 



92.06 6 



91.68 



7 



9L00 8 



90.50 



9 



90.00 10 



91.18 



11 



90.50 12 



90.68 



13 



91.37 14 



91.00 



15 



91.12 16 



91.25 



17 



91.75 18 



91.37 



19 



91.37 20 



90.81 



21 



91.32 22 



91.75 



23 



91.31 24 



90.00 



25 



91.06 26 



91.40 



■ 27 



91.37 28 



88.81 



29 



91.65 30 



90.93 



31 



90.62 32 



90.50 



33 



91.28 34 



91.62 



35 



91.06 36 



90.50 



37 



91.81 38 



91.50 



39 



90.68 40 



91.37 



41 



91.25 42 



91.00 



43 



90.50 44 



90.31 



45 



90.37 46 



91.37 



47 



90.68 48 



90.43 



49 



91.62 50 



91.31 



51 



91.06 52 



91.06 



53 



91.32 54 



91.87 



55 



91.50 56 



91.56 



57 



91.50 58 



91.12 



59 



90.12 60 



91.56 



61 



90.87 62 



91.37 



63 



90.87 64 



90.87 



65 



89.82 66 



88.50 



67 



89.62 68 



88.12 



69 



92.00 70 



91.62 



71 



91.31 72 



91.00 



73 



91.43 74 



91.31 



75 



91.43 76 



90.93 



77 



90.87 78 



89.43 



79 



89.06 80 



86.93 



Average 



91.22 



91.18 





90.81 



90.50 



Inasmuch as considerable data were at hand concerning 

 composition and its relation to quality, the above data are pre- 

 sented. The same scores are used in another bulletin. 



The number of churnings and tubs are the same as recorded 

 in preceding tables. The i6o tubs of butter were scored July 14, 

 1908. The first tubs of butter were made May 6, and the last lot 

 July I. Each judge worked independently and duplicate tubs 

 were not known. Table 21 is a summary of Table 20 based upon 

 average of the ten scores placed upon the two tubs of butter rep- 

 resenting the same churning. In Table 13, the butter in every 

 other churn beginning with one has a higher water content than 

 the butter in the succeeding churn. Hence, 40 churnings of but- 



