University of Illinois Library at Urbana-Champaign ACES UNIVERSITY LIBRARY UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN r this material is responsible for its renewal or return to the library on or before the due J*Si T im T ^ f r a ' St item is $ 1 25.00, $300.00 for bound journals. Theft, mutilation, and underlining of books are reasons or dsc.pl.nary action and may result in dismissal from the Un,vers,ty. Please note: self-stick notes may rest in torn pages and lift some inks. Renew via the Telephone Center at 217-333-8400 846-262-1510 (toll-free) orcirclib@uiuc edu enew online by choosing the My Account option af http://www.library.uiuc.edu/catalog/ UNIVERSITY OF ILLINOIS BULLETIN No. 139 By CARL E. LEE and JESSE M. BARNHART URBANA, ILLINOIS, OCTOBER, 1909 SUMMARY OF BULLETIN No. 139 1. Average composition of 574 samples of market butter collected for a period of one year beginning March, 1907, was : Water 13.54 percent, fat 83.20 percent, salt 2.25 percent, and casein and ash, 0.9 percent. 2. There was no difference in composition of butter caused by the season of the year, the state where it was made,or the dealer by which it was handled. 3. The variation in composition of samples of butter taken from the various creameries was not greater than the samples taken from any single creamery. 4. Average composition of sixty samples of convention butter was : Water 12.54 percent, fat 84.65 percent, salt 1.77 percent, and casein and ash 1.02 per- cent. COMPOSITION OF MARKET BUTTER BY CARL E. LEE, ASSISTANT CHIEF DAIRY MANUFACTURES, AND JESSE M. BARNHART, ASSISTANT CHEMIST From observations of a general and specific nature it is perfectly evident there is no uniform method followed in making butter.- The object then of this investigation was to study the composition of butter as it is found in the market, also to note the effect of variation in mak- ing upon fat, water, and salt content. This led to a study of the fac- tors influencing composition of butter reported in Bulletin No. 137. Incident to this study samples of market butter were collected each month for a period of one year beginning March, 1907. With but one exception, these samples were taken indiscriminately and no attempt was made to always get them from the same factory. Samples col- lected in this manner were therefore quite representative of the butter in the markets of Elgin, Aurora, and Chicago during that time. Aside from the regular samples collected on the market a large number of samples were collected by our Creamery Field Instructor, F. A. Jor- gensen. This butter was usually made under the instructor's supervis- ion and the samples taken from the churn. In addition/ to this several samples were sent to the station by creamery operators for the purpose of securing cooperative information. The results of analyzing such samples are not all reported. Samples collected at the factory by the instructor or taken by the buttermaker may or may not be fair samples of market butter. If it had been known at any factory that samples were to be taken for analyses, the usual method of making might have been altered. SAMPLING THE BUTTER In sampling the butter in the 60 pound tub, a trier extending the full depth of the tub was removed and the top one to two inches of the plug replaced. All of the free water appearing on the surface of the butter removed, was collected with the samples. This is shown in Bulletin No. 137 to be an accurate method of sampling market butter. 441 442 BULLETIN No. 139 [October, TABLE 1. AVERAGE COMPOSITION OF 574 SAMPLES OF MARKET BUTTER SAMPLES COLLECTED EACH MONTH FOR A PERIOD OF ONE YEAR Percei it "\lf 4-l~ TVT 1 collected each month Water Fat Salt Casein and ash March 47 13.59 82.73 April May 49 49 12.94 13.48 83.34 82.97 June 49 13.23 83.58 July - 40 13.92 82.83 August 37 13.64 83.57 September 54 13.31 83.64 2.33 6.74 October 49 14.05 82.73 2.36 0.85 November 50 13.31 83.53 2.34 0.82 December 41 13.35 83.56 2.09 0.94 January 53 14.16 82.59 2.25 0.99 February 56 13.54 83.29 2.14 1.04 Average .. . . 13.54 83.20 2.2"5 0.90 The above Table shows a uniform composition thruout the year. The highest average water content for one month was 14.16 percent occurring during the month of January and the lowest was 12.94 per- cent in April. Over three-fourths of all the samples were taken at Aurora from butter made by creameries located in Illinois, Iowa, Minnesota, and Wisconsin, and shipped to the 'Aurora market. This gave an oppor- tunity to compare the product from the leading butter states. The results obtained by analyzing these samples are presented in the fol- lowing table?. 1909] COMPOSITION OF MARKET BUTTER 443 PH PH ' i CN O ^O t- 1 ^O 00 O^ *^ O fO > -H CS CN O\O^OCN^r^iio CSl^Hrt^fS'^CNCNr-H II 5! -CS -J>-OiOOOO -oOOvOvn *c3 p^ PH 8-2 1909] COMPOSITION OF MARKET BUTTER 445 g* a PH PH VH'*-' 0) PL, &g PH * $5 a) 4) 9* fe" On PH fa f) -ON OOOOOOOOOOCX)tX)OOOOOOOOCX3000OOOOOOOOOOOOOOO rf CN 00 to r- .(NCNIM CM oooooooooooooooooooooooooooooooooooooooooooo H O in W ^ ON ON O O CX50000000000000O ON CN CO t T}*IO PO PO COOOOOOOOOOOOOOO ON < 00 ON PO^ oo; z oz PO CN PO PO 446 BULLETIN No. 139 [October, g.s O !U i * ON NO O O . NO CO 00 00 . t> oocccooooooooooooooocooooooooo~000000 PH 8T3 OJ Q~ Tfl VO ^ VO t^ NO; : Nor~; i~; t--.: CO CO CO CO CO CO CO CO ; oo oo: ; : : 1909] COMPOSITION -OF MARKET BUTTER 447 w a 1 a, g si 8-g PH - S.s PM Date co lected b 2 6 I ON -* CN < 00 ON ~* fN -> CT> CS -" fvi --"CSCSCSPO '-i -CS OOCOOOOOOOOOOOOOOOOOCOOOOOOOOOOOOOOOOOOOOOOOOOOO ioro 'O -CO oom .-H -CSOO 'vOOf-0 <-> rj< r<") -- 1 < -H --H OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO tN-H \j~> O mo; (Nro O^O^ OO 00 O co ^ O u CO 448 BULLETIN No. 139 [October, I ICNOO -ooo AH CN^ro-H iCSCN--< iro . COCX3CXDOOOOOOOOOOOOOOOOOOCCOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Con CO CO 6 * C C y ft CM i- 3 $ * ft 8 18 3'-g 8JJ* Q i-H <*3 CS . I-H CN * 00000000000000000000000000 OOOOOOOOOOOOOOCOOOOOOOOOOOOO * O\ CO VO Tj< . CS -H 00 00 00 00 00 00 00 -i tf) CS CN i -^ - t^- OO oooooooooooooooo 450 BULLETIN No. 139 TABLE 3. SUMMARY OF TABLE 2. [October, Illi- nois Wis- consin Minne- sota Iowa Location unknown Number of samples Average percent water . . Highest Lowest " 65 13.67 19.03 11.22 103 13.28 20.83 9.88 131 13.05 17.65 6.40 109 14.17 17.62 10.80 15 12.73 15.04 11.21 Number of samples Average percent fat Highest ' 65 83.04 86 41 103 83.49 87 25 131 83 . 78 89 34 109 82.91 86 27 15 84.23 86 03 Lowest ' 77.23 76.42 79 44 79 13 80 72 Number of samples Average percent salt. . . . Highest ' .... Lowest ' .... 25 2.35 4.46 0.80 50 2.29 4.23 1.39 84 2.23 3.82 0.52 65 2.05 3.79 0.82 4 2.35 2.97 1.43 Number of samples Average casein and ash . Highest ' Lowest " " ." . . 25 0.88 1.48 0.61 50 0.96 1.39 0.43 84 0.86 2.31 0.23 65 0.88 1.46 0.31 4 0.94 1.27 0.73 TABLE 4. No. of Percent, No. of Percent, samples for Percent total samples for Percent total each water number of each fat number of division samples division samples 1 6 to 7 ' 0.23 1 76 to 77 0.23 7 to 8 0.00 3 77 to 78 0.70 8 to 9 0.00 1 78 to 79 0.23 i 9 to 10 0.23 11 79 to 80 2.57 12 10 to 11 2.80 15 80 to 81 3.50 36 11 to 12 8.41 50 81 to 82 11.68 116 12 to 13 27.10 78 82 to 83 18.22 133 13 to 14 31.07 100 83 to 84 23.36 77 14 to 15 17.99 110 84 to 85 25.70 27 15 to 16 6.30 i 40 85 to 86 9.34 14 16 to 17 3.27 17 86 to 87 3.97 8 17 to 18 1.86 1 87 to 88 0.23 1 18 to 19 0.23 1 88 to 89 0.23 1 19 to 20 0.23 - 1 20 to 21 0.23 I Salt determination was made of all the samples collected the last six months. The average salt content of the 231 samples was 2.2 per- cent, highest 4.46 and lowest 0.52 percent. The average casein and ash content was 0.39 percent. ILLINOIS FACTORY No. 129 Samples were collected from this factory six different times. On July 24, 1907, samples were taken from three different tubs, represent- ing three different days' make. One of these tubs contained 14.56 per- 1909] COMPOSITION OF MARKET BUTTER 451 cent of water, which was the highest of all samples collected from this factory. Another of these samples contained only 11.90 percent water. Only one other sample from this factory contained a lower percent of water and it was collected May 31. ILLINOIS FACTORY No. 1028 In all, 13 samples were collected representing six different months' make. Highest water content 17.08 percent was found in a sample obtained October 16, two other tubs sampled on that same day con- tained 16.43 and 15.28 percent water respectively. Lowest water con- tent of all samples was 12.23 percent for January 31, 1908. There was also a marked variation in the salt content of the butter from this factory. October 16, 1907, 4.46 percent salt was found and on Feb- ruary 24, 1908, 1.63 percent. Two samples representing different days' make varied 1.85 percent in salt. ILLINOIS FACTORY No. 1150 This factory is represented by eleven samples for six different months. The water content in the butter from this factory was very uniform. Highest was 14.42, lowest 13.03 percent. Average 13.82. The same degree of variation would have been found had all the samples been collected from the same or different tubs of butter representing the same days' make. IOWA FACTORY No. 559 In all 31 samples were collected representing seven different months. The first sample was collected March 30, 1907, and con- tained 16.61 percent water. Samples collected May 31, contained 17.62 percent water, and August 30, 16.32 percent water. Samples collected October 16 contained 14.56 percent water. December 14, ten samples were collected from ten different tubs representing four days' make. Analyses gave the following results. TABLE 5. ONE WEEK'S MAKE, IOWA FACTORY No. 559 Per cent was made Water Fat Salt Casein December 5, 1907 12.88 84.21 1.90 1.01 " 12.45 84.87 1.86 0.82 " 12.83 84.39 1.98 0.80 7 14.25 82.57 2.11 1.07 " 13.88 84.10 1.20 0.82 " 14.52 82.47 2.00 1.01 9 14.91 81.61 2.46 1.02 11 15.05 81.94 1.94 1.07 " 15.94 81.12 1.96 0.98 ' ' 14.95 81.95 2.09 1.05 Average 14.18 82.92 1.95 0.95 452 BULLETIN No. 139 [October, The butter made December 11, contained an average of 2.59 percent more water than the butter made December 5. January 31, 1908, 13 samples representing one week's make were again obtained from this factory's butter. Three of these samples representing one day's make contained over 16 percent water while the butter for the other three days with but one exception contained less than 16 percent water. February 24, 1908, only four samples were collected from tubs marked 2-13; 2-15; 2-17; and 2-19, containing 16.11 ; 15.21 ; 16.02 and 17.05 percent water respectively. It is evident that the butter- maker in this factory was intentionally making butter with high water content. After the first few samples had been analyzed, the firm buying the butter notified the creamery company regarding the condi- tion of the butter. Only two other Iowa factories made butter that contained over 16 percent water. MINNESOTA BUTTER Samples of butter were collected from 70 different creameries. Out of this number only two creameries made butter containing over 16 percent water. One of these factories No. 397 from which 7 differ- ent samples were collected, exceeded the 16 percent limit in October. The other factory No. 586 which was responsible for the other sample above legal limit contained 17.65 percent water. Another sample col- lected the same day from this factory contained only 13.16 percent water. 1 Apparently these two lots of Minnesota butter with high water content were not representative of the butter from these two cream- eries. WISCONSIN BUTTER Of the one hundred and four samples representing 47 different creameries only three samples contained over 16 percent water. One sample was collected from factory No. 53 on January 31, 1908. Its composition was as follows: Water 20.73, fat 76.42, salt 1.81 percent. Five samples were collected from factory 64; two of these samples contained 17.72 and 17.74 percent water respectively. One hundred and forty samples of butter and 8 samples of Pro- cess butter were collected from four other commission firms. The following table gives the highest, lowest and average water, fat, salt, casein, and ash content by states for each dealer. 1909] COMPOSITION OF MARKET BUTTER 453 TABLE 6. COMPOSITION, HIGHEST, LOWEST, AND AVERAGE Percent casein Loca- No. of Percent water Percent fat Percent salt and ash tion sam- by states ples High- est Low- est Av. High- est Low- est Av. High- est Low- est Av. High- est Low- est Av. Dealer No. 1 Wis. Mich. Mo. Ind. 111. Minn. Iowa Neb. MiscL 23 13 6 2 7 2 11 5 5 3 8 5 1 17 11 17.01 10.80 13.44 85.97 80.00 83.29 3.74 1.40 2.36 1.47 0.22 0.86 14.46 14.77 16.67 11.88 13.47 11.64 12.73 14.12 14.38 85.23 82.36 85.45 81.94 81.06 77.69 83.85 81.71 81.67 2.37 1.96 2.16 1.15 0.83 0.99 15.03 .12.37 13.84 83.99 79.14 81.86 4.83 0.26 3.50 1.16 0.74 0.93 15.18 13.69 13.92 85.03 80.35 82.70 3.94 1.44 2.56 1.27 0.97 1.14 16.22 12.76 14.21 84.57 80.99 82.78 2.70 2.47 1.36 2.07 1.00 1 . 13 0.84 0.94 13.58 16.57 82.82 10.51 13.87 86.08 78.14 82.66 3.55 1.42 2.40 1.31 0.80 0.85 Dealer No. 2 111. Iowa 22 4 13 2 15.96 11.17 13.58 85.71 78.15 82 . 92 2.97 2.17 2.63 1.10 0.85 0.96 14.82 11.17 13.30 84.47 80.80 82.82 2.69 1.95 2.32 1.02 0.54 0.78 Dealer No. 3 111. 2 12.90 12.50 12.70 84.66 84.29 84.47 2.27 1.79 2.03 0.94 0.65 0.79 Iowa 4 15.55 12.51 13.64 85.40 80.87 83.78 2.91 1.05 1.83 1.04 0.46 0.73 Neb. 2 13.07 12.27 12.67 84.75 84.35 84.55 2.57 1.41 1.99 0.81 0.77 0.79 Minn. 2 12.13 11.94 12.03 84.49 84.46 84.47 3.04 1.90 2.47 1.48 0.53 1.00 Wis 2 16.51 13.43 14.97 84.45 81.10 82.77 1.88 . 1.67 1.77 0.72 0.24 0.48 Dealer No. 4 13 18.84 11.8413.7486.3778.1082.92 3.51 1.10 2.19 1.43 0.69 1.07 454 BULLETIN No. 139 [October, TABLE 7. COMPOSITION OF ALL THE SAMPLES OF PROCESS BUTTER Percent Water Fat Salt Casein and ash April 27, 1907 16.48 78.31 May 31, 1907 18.40 76.51 .... June 27, 1907 14.68 80.95 July 24, 1907 16.31 80.32 Oct. 16, 1907 16.23 79.07 2.32 1.38 Oct. 16, 1907 16.14 79.37 3.13 1.36 Nov. 7, 1907 15.57 79.74 3.76 0.83 Dec. 14, 1907 16.09 80.05 2.77 1.10 The above Table needs no explanation. All of the samples collected from Dealer No. 2 were obtained from butter made in his own creameries, located in Illinois and Iowa, and in no case was there a sample containing over 16 percent water. A total of twelve such samples were obtained from the other three com- mission firms. There was apparently no difference in the average composition of butter made in different states and handled by the various firms. The existing variation is no greater than would naturally be present in col- lecting a large number of samples from several different places. Two samples of butter taken from the same package, will vary as much as one percent in water content, so, if a buttermaker should .select ten tubs representing one day's make for water determination and one sample is taken from each tub the results would not be identical.! This is due to a variation in sampling rather than to an error in making the moisture test. Every buttermaker should aim to make butter safely within the legal limit. This can be accomplished by handling the cream and butter in such a manner that there is the proper degree of firmness and body in the finished product. When the butter is in the granular state and the buttermilk has been drawn, one can readily tell what changes, if any, must be made in the subsequent handling of that butter to' produce desired results. One who is familiar with conditions in his factory where approx- imately the same grade, of milk and cream is received from day to day, need never make butter that is doubtful. Furthermore, if butter of a certain composition is desired, it need vary from this content only so far as one sample from the same source varies from another. Uniformity may even be secured for a definite length of time by following set rules. For example, a student who had never operated a creamery but followed instructions in operating the churn in the Uni- versity creamery for a period of two months, made during that time butter of uniform composition from day to day. Another man in the same position, who was not particular to follow a fixed standard, ob- tained results that were in accordance with the degree of variation in the method of operation. The field instructor secured samples of butter from various creameries where the same method of making was 1909] COMPOSITION OF MARKET BUTTER 455 practiced with uniform results. After correcting the method of oper- ation the following results in water content were obtained by a cream- ery that, previous to. the visit of the instructor, had been making butter that would not pass inspection. Date butter was made 1908 Per- cent water Date butter was made Per- cent water Date butter was made Per- cent wat'r Date butter was made Per- . cent wat'r June 14, tub 1 June 14, tub 2 June 16, tub 1 June 16, tub 2 14.38 15.47 14.38 14.42 June 16, tub 3 June 16, tub 4 June 17, tub 1 June 17, tub 2 14.94 14.30 14.58 14.64 June 18, tub 1 June 18, tub 2 June 19, tub 1 June 19, tub 2 15.26 19.58 14.60 14.38 June 20, tub 1 June 20, tub 2 June 21, tub 1 June 21, tub 2 14.93 15.32 15.04 15.70 Ten months later 10 samples of butter were received from this same creamery. Composition was as follows : Date butter was made 1909 Percent Date butter was made Percent Water Fat Salt Water Fat Salt April 17,.. April 19,. . April 20, . . April 21,. . April 22, . . 14.75 11.87 13.12 13.42 13.65 81.95 85.74 83.63 82.53 83.13 2.40 1.52 2.48 3.42 2.46 April 24, 1909 April 27, 1909 April 24, 1909 (2) April 28, 1909 April 30, 1909 . .. 14.87 14.34 14.86 14.37 12.45 81.73 82.91 81.74 81.83 85.25 2.53 2.01 2.69 3.06 1.63 On June 18, 1908, two samples were taken, one containing 15.26 percent water and the other 19.58. Other than this the water content in the first lot was very uniform. The composition of the second lot of samples was not as uniform as would be expected. On two suc- ceeding days there was a difference of 1.43 percent in salt content. The following samples were taken by Mr. Jorgensen, representing the butter made on the regular churning days in a southern Illinois creamery : Percent Churning number Water Fat Salt 65 15.02 82.11 1.78 66 14.93 81.53 2.57 67 14.12 83.35 1.38 68 14.08 82.85 2.11 69 14.93 82.43 1.82 70 12.95 83.88 2.36 71 14.04 82.57 2.38 72 14.46 82.92 1.56 73 14.12 82.19 2.54 74 14.41 82.01 2.38 75 15.56 81.91 1.43 The above Table is a fair example of what one might expect when the details of operation are under the control of the operator. At the National Creamery Buttermakers' Convention held in St. Paul, Minn., March, 1908, 502 tubs of butter were entered. Samples were obtained for analysis from 60 of these tubs. 39 of which had re- ceived a score of 93 and better. 456 BULLETIN No. 139 [October, TABLE 8. SCORE AND COMPOSITION OF CONVENTION BUTTER Per cent Entry Score Water Fat Salt Casein and ash 376 98 11.28 86.58 1.27 0.87 302 97^ 14.50 83.26 1.36 0.88 233 96 11.39 86.28 1.16 1.17 344 96 12.20 84.88 1.93 0.99 421 96 13.74 83.99 1.22 1.05 327 95 12.34 84.25 2.26 1.15 419 95 13.36 84.29 1.45 0.90 397 95 12.77 84.63 1.55 1.05 426 94^ 12.09 84.73 2.18 1.00 492 94J^ 12.40 85.84 0.98 0.78 139 94H 13.35 83.11 2.35 1.19 34 94 11.10 86.64 1.44 0.82 51 94 12.26 85.54 1.15 1.05 68 94 12.66 84.61 1.72 1.01 126 94 12.11 84.76 2.00 1.03 176 94 12.17 85.42 1.43 0.98 223 94 13.47 84.30 1.24 0.99 253 94 12.78 85.12 1.18 0.92 393 94 11.09 86.15 1.71 1.05 451 94 9.69 88.09 1.43 0.79 491 94 12.36 85.58 0.98 1.08 65 93 H 12.94 85.07 1.03 0.96 103 93 y 2 12.68 83.82 2.36 1.14 109 93 Yi 11.74 84.79 2.22 1.25 225 93^ 12.86 84.83 1.38 0.93 278 93^ 12.61 85.05 1.44 0.90 301 93^ 11.31 85.53 2.16 1.00 317 93^ 12.97 84.68 1.48 0.87 328 93 H 13.02 84.20 1.71 1.07 464 93^ 12.01 84.83 2.15 0.91 358 , 93 13.16 84.41 1.37 1.06 487 93 12.65 85.21 1.20 .94 54 93 13.22 84.71 1.21 .86 146 92 12.63 84.74 1.44 1.19 462 91 11.81 85.25 2.12 0.82 86 90 y z 13.35 83.17 2.22 1.26 452 9oy 2 13.96 83.01 1.91 1.12 179 90 13.64 82.22 3.09 1.05 258 90 13.33 83.69 1.77 1.21 260 90 11.68 85.85 1.24 1.23 378 90 12.33 85.19 1.75 0.72 450 90 14.39 81.87 2.83 0.91 76 89 H 11.40 86.07 1.14 1.39 164 89 12.44 84.85 1.92 0.79 259 89 10.52. 86.90 1.86 0.72 279 89 12.87 85.05 0.95 1.13 406 89 12.43 86.03 0.84 0.70 437 89 12.97 84.26 1.86 0.91 322 89 12.03 81.94 4.90 1.13 475 89 12.16 83.33 3.39 1.12 479 89 12.64 85.91 0.89 0.56 116 88}/6 12.30 85.57 1.11 1.02 43 88 11.96 85.19 2.05 0.80 119 88 13.62 84.06 0.96 1.36 205 88 14.33 81.44 3.05 1.18 1909] COMPOSITION OF MARKET BUTTER TABLE 8 Continued 457 Pei cent Entry Score Water Fat Salt Casein and ash 214 355 178 251 306 88 88 87 87 87 14.10 11.60 12.85 13.39 11.88 83.12 84.60 82.67 83.30 85.91 1.79 2.78 3.02 2.44 1.33 0.99 1.02 1.46 0.87 0.88 Average. . . . 12.54 84.37 1.77 1.02 Highest .... 14.50 88.09 4.90 Lowest . . 9.69 81.44 0.84 Only 85/3 percent of the tubs analyzed contained less than 83 per- cent of fat. TABLE 9. COMPARISONS OF SCORE AND COMPOSITION No. of tubs Percent in each Score average Water Fat. Salt Casein 96, 97^ 5 and 98 12.62 85. Qp 1.39 0.99 3 95 12.82 84.39 1.75 1.04 13 94, 94:^ 12.12 85.37 1.52 0.99 12 93, 93^ 12.58 84.77 1.65 1.00 1 92 12.63 84.74 1.44 1.19 1 91 11.81 85.25 2.12 0.82 7 90, 90^ 13.24 84.00 2.11 0.65 9 89^,89 12.16 84.92 1.97 0.95 6 88,88^ 12.98 84.00 1.96 1.06 3 87 12.71 83.96 2.26 1.07 It is of interest to note that the buttermakers who made the sixty tubs of butter from which samples were obtained, varied the method of making as follows. The temperature at which the cream was ripened, 48 to 75 degrees F. Length of time the cream was held after it was received before it was churned, 2 to 24 hours. Number of hours the .cream was held at churning temperature, one-half to 16 hours. Churning temperature 47 to 62 F. Temperature of wash water, 52 to 70 F. The tub of butter which contained 4.9 percent of salt was cut two points in score on this account. The only other tub in this lot, cut for the same reason, contained 3.39 percent of salt. sSFfRiiii