THIRTY-SIXTH ANNUAL CONVENTION. 225 



ter made from pasteurized and unpasteurized cream of a higher 

 water content are compared with 40 churnings of butter made 

 from corresponding lots of cream, with a lower water content. 

 Table 22 is the same comparison except that the averages for the 

 butter from each churn are based upon the scores by four judges, 

 and placed upon the 160 tubs of butter January 13, 1909, or six 

 months after first scoring. 



Average of all scores showed no difference in quality. On 

 a certain day the butter made to contain the higher water content 

 might receive the highest average score, while the opposite would 

 be true on another day. 



Reasonable variation in composition does not affect quality. 



Summary. 



1. There is a variation in the water content, ranging from 

 0.1 to i.o per cent, between different samples representing the 

 same butter. The average variation is about 0.5 of one per cent. 



2. There was no variation in water content between half 

 worked and worked butter, or after the third revolution of the 

 churn until working was completed. 



3. There was no difference in composition of samples taken 

 from the middle or either end of the churn. 



4. The per cent of water in butter is affected by the make 

 of churn. 



5. There was no difference in composition of butter made 

 from cream held i to 3 hours and that held 12 to 15 hours at 

 churning temperature. 



6. Butter of the same composition can be made from either 

 pasteurized or unpasteurized cream. 



7. Dry and wet salting methods are identical as far as com- 

 position is concerned. 



8. Churning of butter washed with water, differing ten de- 

 grees in temperature, produced butter with an average difference 

 in water content in 40 comparisons of 1.99 per cent. 



9. In churning 7,241.16 pounds of butter fat in 56 differ- 

 ent churnings; according to analyses of samples taken from 108 



