226 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



tubs, 7,154.43 pounds of fat were recovered in the butter, giving 

 a difference of 1.23 per cent. 



10. In another comparison covering a period of two months 

 the butter fat delivered according to the testing of 1,494 deliveries 

 of milk and cream was 17,995.84 pounds; according to the test 

 of the 40 different vats of cream before starter was added, 17,- 



863.83 pounds; according to test after starter was added 17,- 



853.84 pounds of butter fat were churned in the 80 churnings. 

 This made a total of 21,123 pounds of butter. According to an- 

 alysis of one sample taken from each churning 17,668.6 pounds 

 of butter fat were recovered. According to samples taken from 

 four tubs packed from each churning 17,851.4 pounds of butter 

 fat were recovered. Difference between butter fat churned ac- 

 cording to test after starter was added and analyses of tub sam- 

 ples was 0.07 per cent. 



11. The approximate composition of a quantity of butter 

 cording to test after starter was added and analyses of tub sam- 

 butter. 



12. In terms of averages, samples taken from the butter 

 in the churn will contain nearly one per cent more moisture than 

 samples taken from the butter in the tubs. The same decrease 

 is true of samples taken from tubs of butter before and after 

 storage. 



13. Two lots of butter each represented by 40 churnings, 

 two tubs of butter from each churning, with an average differ- 

 ence in water content of 1.99 per cent were identical in quality. 



14. It is possible to make butter from day to day of uni- 

 form and desired composition. 



