WHITE SPOTS ON BUTTER. A7 

The keeping quality of the butter produced on two of the 
farms participating in the experiments was ascertained by 
the method adopted in the scoring of butter at the Permanent 
Danish Butter Exhibitions, the butter being scored twice, 
a few days after it was made, and again 14 days later. The 
butter produced by the maize-fed cows scored somewhat 
higher and kept slightly better than that from the two other 
lots. The analyses of the butter fat showed that the iodine 
number and the refractive index were increased to some 
extent by the maize ration, and the volatile fatty acids were 
changed ina similar manner as when oil cakes were fed. 
The churning temperature of the cream from the maize-fed 
cows was somewhat lower (07 to 1.1. F.) than that from. the 
other lots, other churning conditions being the same. 

NVI SPOS ONT SUR ERe 
The white crystals that sometimes appear on the surface 
Oui oULteE dave, oiten) been moticed.  Diey, are entirely, 
unlike mottles or the white curd spots that may occasionally 
bemmonced son the treshly “cut surface of butter, ~The 
crystalline form and salt taste of this deposit shows it to be 
pure salt which was well mixed through the mass of the 
butter when it was made, but which has come to the surface 
ot the butter in crystalline patches. These crystals some- 
times accumulate in such quantities as to form a white 
incrustation nearly covering the entire exposed surface of 
the butter. These white spots are seen most frequently in 
winter, and especially on one pound prints or blocks of 
butter which have stood in arefrigerator. They often appear 
within twelve hours after the butter is made and increase in 
size as long as the butter remains under conditions favouring 
their formation. Such spots are not an indication of 
defective salt, of poor workmanship, or of bad butter; they 
simply show that the butter has been kept in a cold place 
which at the same time was so dry that the water of the 
brine evaporated leaving the salt on the surface. 
