Investigations in the manufacture and storage of butter

;. DEPARTMENT OF AGRICU,TURE

BUREAU OF ANIMAL INDUSTRY.— BL'LLHTIN No.

A. D. MELVIN. CHIEF OK BUREAU.

.NVESTIGATIONS IN THE MANUFACTURE
AND STORAGE OF BUTTER.

I— THE KEEPING QUALITIES OF BUTTER MADE UNDER

DIFFERENT CONDITIONS AND STORED AT

DIFFERENT TEMPERATURES.

BY

C. E. GRAY.

.

Da in' Expert in Charge of flutter /n;-e-*,li£ations, />airy Dii'ision,
Jin trail of Animal Industry.

WITH REMARKS ON THE SCORING OF THE BUTTER.

BY

(',. L: M- KAY.

of Dairying, AT«/ State College.

.

WASHINGTON:

I-.OVI KN.MI N I I'kIN I IS«; OFFICE

,N OF THE BUREAU OF ANIMAL INDUSTRY.

__ A. M. FARI:IN<,TUN.

i. ft iff Cleric; E. B. JOM>.

IJ>. II. WEBSTER, chief; CLARENCE B. LANE, assistant chief.
Iiix]t<r(ii>n D'li-lx'mn: RICE J'. STEDDOM, chief; MORIMS WOODEN, assistant chief.
(Jt«n-<iiitini' lUri-finu: RICHARD W. HICKMAN, chief.

GEORGE M. ROMMEL.
JAMKS M. PICKKXS.
Artlxt: W. S. D. HAIXES.

.- BEATRICE C. OBERLY.

LABORATORIES.

I>ii-!.<iini: MARION DORSET, chief.

<i: JOHX R. MOHLER, chief.
Zoological Dirision: BRAYTOX H. RANSOM, scientific assistant in charge.

E X PERIM ENT ST A TIO N.

E. C. SCHROEDER, superintendent; W. K. COTTON, assistant.

MEAT INSPECTION.

InxjH'cttjn? iii charge.

Austin, Minn.— Dr. M. O. Anderson, care Geo. A. Milwaukee, Wis.— Dr. A. E. Behnke room 432

Hormel A: Oo. Federal Building.

Baltimore, Md.— Dr. H. A. Hedrick, 215 St. Paul Nashville, Tenn.— Dr. W. B. Lincoln, care Ten-
nessee Packing and Provision Company.

Blooinington, 111.— Dr. Frederick Braginton, care National Stock Yards, 111.— Dr. J. B Clancv

Continental Packing Company. Nebraska City. Nebr.— Dr. W H Gibl>- care Mor-

Boston. Mass.— Dr. J. F. Ryder. 141 Milk street. ton-Gregson Companv.

Boston. Mass.— Dr. J. F. Ryder. 141 Milk street.
Brightwood, Mass.— Dr. W. J. Murphy, care

Springfield Provision Company.
Buffalo. N. Y.— Dr. B. P. Wende" Live Stock Ex-
change Building, East Buffalo.
(Ydur Kapids, Iowa.— Dr. T. A. Shipley, care T.

M. Sinclair & Co.

Chicago, 111.— Dr. S. E. Bennett, room 316 Ex-
change Building. Union Stock Yards.
Cincinnati, Ohio.— Dr. A. G. G. Richardson, care

Union Stock Yards.

Cleveland, Ohio.— Dr. E. P. Schaffter. care Cleve-
land Provision Company.
Davenport. Io\va.— Dr. E. *L. Bertram, care Henry

Kohrs Packing Company.
Denver, Colo.— Dr. W. E.' Howe, care Western

Packing Company.
DesMoines, Iowa.— Dr.A.B. Morse, careTheAgar

Packing Company.
Detroit. Mich.— Dr.'L. K. Green, care Hammond,

Standish & Co.
Eau Claire. Wis.— Dr. G. W. Butler, care Drum-

mond Brothers.
Fort Worth, Tex.— Dr. A. H. Wallace, care Swift

& Co.
Hntchinson. Kans.— Dr. J. E. Blackwell, care

Hutchinson Packing Company.
Indianapolis, Ind.— Dr. N. C. Sorensen, care Kin-

gan tt ( 'i i.
Jersey City. N. J.— Dr. Julius Huelsen. care The

Jersey City Stock Yard Company.
Kansas City, Kans.— Dr. L. R. Baker, room 338

Live Stock Exchange.
Los Angeles, Cal.— Dr. A. E. Rishel, care Cudahy

Packing Company.
Louisville, Ky.— Dr. H. H. George, 507 Johnson

street.
Mankato, Minn.— Dr. H. H. Dell, care Macbeth &

Gardner.
Marshall town, Iowa.— Dr. J. O. F. Price, care

Brittain & Co.
Mason City. Iowa.— Dr. Robert Jay, care Jacob E.

Decker i: Sons.

•egson Company.
Newark. N. J.— Dr. Thomas Castor, care Swift

Co., Harrison Station.
New Haven, Conn.— Dr. Albert Long, careSperrv

& Barnes.
New York, N. Y.— Dr. H. N. Waller, 109 West

Forty-second street.
Ottumwa, Iowa.— Dr. Joshua Miller, care John

Morrell & Co.
Philadelphia. Pa.— Dr. C. A. Schaufler, 134 South

nd street.
Pittsburg, Pa.— Dr. F. W. Ainsworth, Union

Stock Yards.
Portland, Oreg.— Dr. Clarence Loveberry, room

402 Custom-house (new).
Quincy, 111.— Dr. J. S. Kelly, care Blonier &

Michael Co.
St. Louis, Mo.— Dr. J. J. Brougham, care Missouri

Stock Yards Company.
San Diego, Cal.— Dr. Robert Darling, care Charles

S. Hardy.
San Francisco, Cal.— Dr. George S. Baker. Sixth

and Townsend streets.
Seattle, Wash.— Dr. O. B. Hess, care Frye-Bruhn

Company.
Sioux City, Iowa.— Dr. G. A. Johnson. Exchange

Building.
South Omaha, Nebr. — Dr. Don C. Aver, Post-Office

building.

South St. Joseph, Mo.— Dr. George Ditewig.
South St. Paul, Minn.— Dr. F. I). Ketehum.
Tacoma. Was)). -Dr. E. C. Joss, care Carstens

Packing Company.
Topeka, Kans.— Dr. F. L. De Wolf, care Charles

Wolff Packing Company.
Waterloo. Iowa.— Dr. T. W. Scott, care The Rath

Packing Company.
Wichita. Kans.— Dr'.W.N. Neil, care John C'udnhy

Company.
Worcester! Mass.— Dr. E. P. Dowd, care White,

Pevey & Dexter Co.

~

-

[Continued on page 3 of cover.]

U. S. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL INDUSTRY.— BULLETIN No. 84.

A. D. MELV1N, CHIEF OF BUMAU.

INVESTIGATIONS IN THE MANUFACTURE
AND STORAGE OF BUTTER.

I.— THE KEEPING QUALITIES OF BUTTER MADE UNDER

DIFFERENT CONDITIONS AND STORED AT

DIFFERENT TEMPERATURES.

BY

C. E. GRAY,

Dairy Expert in Charge of Butter Investigations, Dairy Division,
Bureau of Animal Industry.

WITH REMARKS ON THE SCORING OF THE BUTTER.

BY

G. L. McKAY,
Professor of Dairying, Iowa State College.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1906.

DAIRY DIVISION.

SCIENTIFIC STAFF.

Chief.

ED. H. WEBSTER.
Assistant Chief, in charge of Market Milk Investigations.

C. B. LANE.
Butter Investigations.

C. E. GRAY, chemist.

L. A. ROGERS, bacteriologist.

Cheese Investigations.

C. F. DOANE, in charge.

CHAS. THOM, mycologist.

ARTHUR W. Dox, chemist.

T. W. ISSAJEFF, expert maker European varieties of cheese.

Southern Dairying.

B. H. RAWL, in charge.
DUNCAN STUART, assistant.

Dairy Buildings Investigations.
G. H. PARKS, in charge.

INSPECTION STAFF.

Renovated Butter Factories.
M. W. LANG, 423 Marine Building, Chicago, in charge.

Renovated Butter Markets.

LEVI WELLS, Laceyville, Pa., in charge.

Inspectors.

ROBERT McADAM, 423 Marine Building, Chicago.
W. S. SMARZO, 6 Harrison street, New York.
GEO. M. WHITAKER, Washington, D. C.
E. A. MCDONALD, Seattle, Wash.

LETTER OF TRANSMITTAL.

U. S. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL, INDUSTRY,

Washington, D. C., April 19, 1906.

SIB: I have the honor to transmit herewith, for publication as a
bulletin of this Bureau, a report of certain investigations made by the
Dairy Division in the manufacture and storage of butter. This rep-
resents the beginning of an important line of work, which has been
undertaken with the object of giving practical assistance to the butter
trade.

Respectfully,

A. D. MELVIN,

Chief of Bureau.
Hon. JAMES WILSON,

Secretary of Agriculture.

INTRODUCTION.

This bulletin is the first of a series to be issued dealing with investi-
gations in the manufacture and storage of butter, a line of work
recently taken up by the Dairy Division. Every step in the making
and storage of butter is so intimately connected with every other step
that the work of the experts assigned to these studies is never com-
plete at any stage, but the results will be published from time to time
as facts enough are gathered to warrant publication. The reports of
this work will appear under the general title of " Investigations in the
Manufacture and Storage of Butter," with such subtitles as will indi-
cate the particular line or phase of work discussed in each bulletin.

The present number treats of the keeping qualities of butter made
under different conditions and stored at different temperatures. The
plan of this investigation is to study the keeping qualities of butter —

(1) As affected by temperature of storing.

(2) As affected by pasteurization of cream.

(3) As affected by salting.

(4) As affected by package in which it is stored, as (a) tubs, and (i)
cans so-called hermetically sealed.

(5) As affected by air in the package, as in (a) cans full, and (b) cans
partially full.

This work was outlined by Mr. C. E. Gray, dairy expert in the
Dairy Division, and i.s being carried out under his supervision. This
report gives the results of the first season's work (1905-6). The
experiments are being continued, and such portions of the work as
may seem to be incomplete or inconclusive arc already in process of
repeating. It is thought advisable to make this preliminary report tit
this time, however, so that persons storing butter may have during
the coming season the results thus far obtained, and any advantages
that may be derived from them.

The butter used in these experiments was made by Mr. Gray, some
at Topeka, Kans., and .some at Monticello, Iowa, and was stored in
special rooms built and equipped for the Dairy Division in Chicago,
111., by Messrs. A. Booth & Co.

5

6 INTBODUCTION.

The Iowa Agricultural Experiment Station participated in the work
by furnishing the services of Prof. G. L. McKay as expert in scoring
the butter. He was assisted by Mr. P. H. Kieffer, assistant dairy
commissioner of Iowa. Their excellent judgment of the quality of
butter has added materially to the completeness and value of the work.
Professor McKay's statement concerning the scoring follows Mr. Gray's
report of the test.

ED. H. WEBSTER,
Chief of the Dairy Division.

CONTENTS.

Pa«e.

Making the butter 9

Packing 11

Storage 11

Scoring 11

Effect of sal t 16

Keeping qualities of butter in full cans and tube 18

Effect of air in cans 19

Effect of storage temperatures 20

Keeping qualities after removal from storage 20

Summary 22

Remarks on the scoring of the butter 23

7

INVESTIGATIONS IN THE MANUFACTURE AND STORAGE

OF BUTTER.

THE KEEPING QUALITIES OF BUTTER MADE UNDER DIFFERENT CON-
DITIONS AND STORED AT DIFFERENT TEMPERATURES.

By C. E. GRAY.
MAKING THE BUTTER.

As shown in Table I, all butter used in this investigation was pre-
pared from five lots of cream, each lot containing enough butter fat to
make about 1,200 pounds of butter, or two churnings. The quality of
the cream in lots 1, 2, and 3 was about the same, all being sour. The
quality of lots 4 and 5 was good, the cream being perfectly sweet.
The cream in lot 5 was the better of the two, having been received at
the creamery on the same day it was separated. Each of lots 1, 2, and
3 was mixed thoroughly in a vat, then divided into two parts about
equally, one part being marked A and the other B, as shown in the
table. There being in the creamery no vats of sufficient capacity to
hold either lots 4 or 5, the cans of cream in each lot were divided into
two parts, which were also marked A and B, respectively. The parts
from each lot marked A were not pasteurized; the parts marked B
were pasteurized.

Each churning after washing was salted to contain a low percentage
of salt, and worked about the usual number of revolutions. Half of
each churning was then removed from the churn and packed. To the
parts remaining in the churn more salt was added and the butter was
worked just enough to incorporate the salt evenly. This method of
procedure gave from each lot of cream one churning of butter from
unpasteurized cream and one churning from pasteurized cream, one-
half of each churning with a low percentage of salt and the other half
with a higher percentage of salt.

The system used in marking gave to each kind of butter three sym-
bols, the first (1, 2, 3, 4, or 5) denoting the lot of cream from which
the butter was made, the second (A or B) whether the cream was unpas-
teurized or pasteurized, and the third (L or II) whether the butter
contained a low or high percentage of salt. For example, 1 A L would
indicate the butter from the first lot of cream, unpasteurized, and
lightly salted; 1 A II, from first lot of cream, un pasteurized, heavily
salted; 1 B II, from first lot of cream, ]>astpurized, heavily salted;
1 B L, from first lot of cream, pasteurized, lightly salted; 2 A L, from
second lot of cream, unpasteurized, lightly salted, etc.

9
28044— No. 84—06 2

10

BUEEAU OF ANIMAL INDUSTRY,

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MANUFACTURE AND STORAGE OF BUTTER. 11

PACKING.

The tubs in which the butter was packed were of spruce, all being
thoroughly steamed and paraffined inside before packing. Tubs of 20
pounds capacity were used in packing butter from lots 1, 2, and 3, and
tubs of 25 pounds capacity in packing butter from lots 4 and 5. All
cans were made of the best quality qf tin. Cans of the so-called 3-pound
capacity, however (those in which butter from lots 1, 2, and 3 was
packed), when full held 3i pounds. Cans in which butter from lots 4
and 5 was packed held when full exactly 3 pounds.

From each kind of butter made from lots of cream 1, 2, and 3 there
were packed 9 tubs, holding 20 pounds each; 12 cans, 3i pounds each;
12 cans partly full, 3 pounds each; 12 cans partly full, 2£ pounds each;
and from each kind of butter from lots 4 and 5 there were packed 9
tubs of 25 pounds each, 12 cans of 3 pounds each, and 12 cans partly
full, 2£ pounds each, making in all 180 tubs, containing 3,9t>0 pounds,
624 cans, containing 1,788 pounds, a total of 5,748 pounds of butter.
Cans, partly full were used to note the effect of air on the keeping
qualities of the butter.

STORAGE.

The butter from lots of cream 1, 2, and 3 was held at a temperature
of + 32° F. from July 2 until July 18, when it was shipped by refrige-
rator freight to the storage rooms, where it arrived in good condition
without having become warm. The butter from lots 4 and 5 was held at
a temperature of about 40° F. from July 11 until July 20, when it was
shipped by refrigerator freight to the storage rooms, arriving July 21
and being placed in storage July 22.

Four different storage rooms were used, one held at — 10° F., a sec-
ond at + 10° F. , a third at + 32° F. , and a vestibule having a variable tem-
perature. The records, as kept by recording thermometers, indicate
that there was very little variation in the temperatures of the first three
rooms. A recording thermometer in the vestibule shows variations
of temperature from 20° to 65° F. However, the greater part of the
time the temperature was between 30° and 50C F.

Three tubs, 3 full cans, and 3 partly full cans from each kind of butter
were placed in the room at —10° F., the same kind and number of pack-
ages in the room at 4- 10° F., and the same in the room at +32° F. Cans
similar to those placed in the other rooms, but no tubs, were stored in
the vestibule. The object in storing triplicate packages at each tem-
perature was to furnish butter for the three scorings.

BOOKING.

The butter was scored by Prof. G. L. McKay, professor of dairy-
ing at the Iowa State College, and Mr. 1*. II. KiotFor, assistant dairy
commissioner of Iowa. The first scoring was made on July 22, just

12

BUREAU OF ANIMAL INDUSTRY.

before the butter was placed in the storage room. At that time only
one tub of each kind of butter was examined, it being assumed that
the quality of each kind in all packages at that time was the same, the
butter having been held only a short time and at low temperatures.
The second scoring was made December 21 and 22, 1905, after the
butter had been in storage five months. The butter scored at this
time was removed December 18, 190£, from the rooms at —10°, +10°,
and +32° F. and placed in the vestibule, the temperature of the vestibule
at the time of scoring being 50° and 55° F. The third scor jng was made
March 22 and 23, 1906, after the butter had been in storage eight
months. The butter scored at this time was removed from storage in
Chicago March 20, 1906, and shipped by refrigerator freight to the
Iowa Experiment Station, Ames, Iowa, where it was examined, as
stated, on March 22 and 23, 1906.

All scores made at the times above stated, with comments as to the
quality and condition of the butter at each scoring, are given in
Tables II, III, IV, V, and VI.

TABLE II. — Scores of all butter made from cream of lot No. 1, with remarks as to flavor.

Scored
July22,
1905,
before
storing.

Stored at
-10°F.

Stored at
+10° F.

Stored at
+32° F.

Stored at
variable tem-
peratures.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

1 A L, containing 1.02 per
cent salt:
Tubs and cans

a88

Tubs, 20 pounds

693
93?
93$
9H

90*
88
88
85

o92£
93i
93
91

90
90
90

85

a90
91

90*
88*

86

<*88*
88
86

Cans, full, 3i pounds . . .

«80
077
72

/80
/80
80

Cans, 3 pounds

Cans, 2* pounds

1 A H, containing 3.20 per
cent salt:
Tubs and cans

h 89

Tubs, 20 pounds

90
91*
91

88

088
90
89*
85

c89$
92

ni

89*

*86
89
88f
84

h 85
90
89*
84

JM.
88
87
84

Cans, full, 3y pounds . . .

«S6
e82
«8G

87
87
80

Cans, 3 pounds

Cans, 2* pounds

1 B L, containing 1.10 per
cent salt:
Tubs and cans

c9l

Tubs, 20 pounds

93
92*
821

"91

*9i*

90*
90i

87

92
92
91f
91

fc91i
/87
87
84

89
90
89i
88

Z88
/90
90
89

Cans, full, 3y pounds . . .

/80
78
77

»»80
««80
»«80

Cans, 8 pounds ... .

Cans, 2? pounds

1 B H, containing 2.87 per
cent salt:
Tubs and cans

c91

Tubs, 20 pounds

o90*
91*
M|

88*

P87
89
88
87

90
91
911

89

P87
83
88

82

88
89*
89
86

P87
690
89

87

Cans, full, 3j pounds

/80
/78
/73

^>83
J>82
P82

Cans, 3 pounds

Cans, 2i pounds

a Very unclean; fishy; decided old cream flavor.

6 Trace fishy.

f Fishy.

d Cheesy and tallowy.

« Rancid.

/ Cheesy.

0 Rancid and sour.
h Salt mackerel.

1 Fishy; old cream.
J Fishy; very poor,
fc Slightly cheesy.

l Old and stale,
m Very cheesy.
"Turpentine; old.
o Not clean; old cream.
p Stale; old cream.

MANUFACTURE AND STORAGE OF BUTTER.

13

TABLE III. — Scores of all butler made from cream of lot No. 2, ivith remarks as to flavor.

Scored
JulyZZ,
1905,
before
storing.

Stored at
-10° P.

Stored at
+10° F.

Stored at
+32° F.

Stored at
variable tem-
peratures.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

2 A L, containing 2 per cent
salt:
Tubs and cans

"'JlJ

Tubs, 20 pounds

921
93
921
H|

689
90
90
82

c89
92
91*
89

689

«89
«89
«87

<*91
92
91*
90

688
90
90
80

Cans, full, 3i pounds

/90
/891
/87

084
84
084

Cans, 3 pounds

Cans, -, pounds

2 A H, containing 3.16 per
cent salt:
Tubs and cans

"891

Tubs, 20 pounds

<91
91
90
87

^89
m87i
87
80

<90
91
90
87

fc'ssi

82
82
78

89
90
89

86

<84
1881
881
70

Cans, fulC 3i pounds

/89
/88
/87

"86
84
84

Cans, 3 pounds

Cans, 2J pounds

2 B L, containing 1.52 per
cent salt:
Tubs and cans

»1*

Tubs, 20 pounds

o91
91
90
891

im

fc89
JM
84

ifoi

901
90
• 88

P88
088
88
82

488
90
90
86

482
<89
84
84

Cans, fulC 3i pounds . . .

88
86
85

r86
86
84

Cans, 3 pounds

Cans, 21 pounds

2 B H, containing 3.28 per
cent salt:
Tubs and cans

<89

Tubs 20 pounds

89
90
H|

88

8iT
JS6
85
80

~<87i
"89
89
87

85
85
841
83

k*H

88
871
86

80
87
87

84

Cans full, 8J pounds ..

86
85
82

86
86
80

Cans, 3 pounds

Cans, 2J pounds

a Slightly unclean.

6 Old cream; cheesy.

c Very fishy.

d Turpentine.

« Cheesy.

/ Rancid.

a Very cheesy.

* Pronounced fishy; undesir-
able; unclean; turpentine
flavor.

< Fishy.
J Fishy; old.
fcOily; fishy.
I Oily.

««Oily; fishy; old.
" Stale; old cream.
o Trace fishy.
pOily; trace fishy.
4 Rancid; trace fishy.
••Rancid; stale; cheesy.

• Rancid; turpentine.

' Strong, fishy; unclean flavor; old

cream; dirty can flavor.
u Very metallic.

14

BUKEAU OF ANIMAL IN.DUSTKY.

TABLK IV. — Scores of all butter made from cream of lot No. 3, with remarks as to flavor.

Scored
July 22,
1905,
before
storing.

Stored at
-10° F.

Stored at
+10° F.

Stored at
+32° F.

Stored at
variable tem-
peratures.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 21,
1905.

Scored
Mar. 22,
1906.

SAL, containing 1.78 per
cent salt:
Tubs and cans

89

Tubs, 20 pounds

92

924
92
89

088
/83
83
87

92
92
91

082*
''80
A78

91 "
91
91

e84
/87
/87
/87

Cans full, 3j pounds . . .

89
88
87

/88
/88
/88

Cans, 3 pounds

Cans, 24 pounds

3 A H, containing 4.83 per
cent salt:
Tubs and cans

<*

Tubs 20 pounds

.788
fc84

*87
86

90
89

84

86
A 78

J84
87
864
82

J78
J'86
87
88

Cans, full, SJ pounds . . .

85
82

m&6
"82
"76

Cans 3 pounds . .

Cans 24 pounds

3 B L, containing 1.51 per
cent salt:
Tubs and cans

o89

Tubs 20 pounds

924
92
92

9894

87
87
87
80

92
914
914
90

88
/87
/87
/84

91
90
90
89

84
e86

Cans, full, 34 pounds

J389
88
86

/85
/85
/85

Cans, 3 pounds

Cans, 24 pounds

3 B H, containing 3.72 per
cent salt:

r89

Tubs 20 pounds

88
88
84

a- » »• a-
oooooooo
Si<5t<Si5\

86
87
87
86

Hi

82
85
85
82

84

»84
82

Cans full 3 j pounds ...

86

86
84

288
86
"80

Cans 3 pounds

Cans, 24 pounds

a Oily; fishy; cheesy.

«>Sour.

oOily; cheesy.

d Turpentine.

e Very cheesy.

/Cheesy.
a Cheesy; stale.
A Very poor.
» Salt mackerel.
i Very fishy.

fc Fishy.
Z Oily.

m old; stale.
"Oily; fishy.
oNot clean.

i>Old; rancid.

9 Metallic.

r Weedy.

s Fishy; very poor.

TABLE V. — Scores of all butter made from cream of lot No. 4, with remarks as to flavor.

Scored
July 22,
1905,
before
storing.

Stored at
-10° F.

Stored at
+10° F.

Stored at
+32° F.

Stored at
variable tem-
peratures.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

4 A L, containing 1.80 per
cent salt:
Tubs and cans

a954

Tubs, 20 pounds

93J
93
93

6934
92
90

934
d914
9U

93
93

/84

c89
91
088

91

88

84

Cans, full, 3 pounds

89
86

e82
e«2

Cans, 24 pounds

4 A H, containing 3.60 per
cent salt:
Tubs and cans

A94

Tubs, 20 pounds

<92
914
91*

c92|
92*
92

./914
91
91

924
86
"»85

/89
89

87

fc88
85
80

Cans, full, 3 pounds

*86
184

90
80

Cans, 24 pounds

4 B L, containing 1.46 per
cent salt:
Tubs and cans

"97

Tubs, 20 pounds

b94

m

93

"934
92
92

934
d924
<J92

93
93

92

o90
894
88

86
90

90

Cans, full, 3 pounds

«87
J>84

86

84

Cans, 24 pounds

4 B H, containing 4.65 per
cent salt:
Tubs and cans

995

Tubs, 20 pounds

93

92*
92i

93
92

91

924
92|
914

93
92

88

»»894
r89
»-87

88
85
81

Cans, full, 3 pounds

Z8S~
*84

86
83

Cans, 2J pounds .,

a Slightly flat. a Rancid; old. m Fishy.

6 Very good. A Sweet but flat. n Very clean but not pronounced.

c Oily, trace fishy. i Trace fishy. o Old ; stale.

d Metallic. j Stale; trace fishy. P Very cheesy.

e Cheesy. fc Very fishy. g Brine flavor; butter flavor not pronounced.

/ Fishy; oily. I Rancid. r Fishy, stale.

MANUFACTURE AND STORAGE OF BUTTER.

15

TABLE VI. — Scores of all butter made from cream of lot No. 5, vrith remarks as to flavor.

Scored
Julv 22,
1905,
before
storing.

Stored at
-10° F.

Stored at
+10° F.

Stored at
+32° F.

Stored at
variable tem-
peratures.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

Scored
Dec. 22,
1905.

Scored
Mar. 22,
1906.

5 A L, containing 1.60 per
cent salt:
Tubs and cans

"'.'4,

Tubs 20 pounds . . .

92
92
<*92

& 93*
93
91

92
92

«ni

931
rf91
88

o90
c90
P88

90
«88
80

Cans full, 3 pounds

84
80

/85
/85

Cans, 2* pounds

5 A H, containing 2.38 per
cent salt:
Tubs and cans

*94*

Tubs 20 pounds

91*
<*91
<*90*

93
93
90

<92
92
90

93
J90
87

c8S
89*
84

91

*88
82

Cans f ul I, 3 pounds

78
78

85
88

Cans, 2* pounds

5 B L, containing 1.32 per
cent salt:
Tubs and cans

197

Tubs 20 pounds

93
"93

as

94

93i
92.

93
"93

92*

93

•".Hi
91*

mgi
80
86

90
90
90

Cans fulC 3 pounds

86
80

80
78

Cans, 2* pounds

6 B H, containing 3.16 per
cent salt:
Tubs and cans

o95i

Tubs, 20 pounds

93
93
93

P98
93*

90t

<93
<*92i
92

»2|

91*
91*

C9M

r89*
88

90
88J
82

Cans full, 3 pounds

86
82

90*
89*

Cans 21 pounds

a Slightly cooked: tallowy;
shows age.
fr Very good; fresh.
e Fishy.
d Metallic.
e Cheesy.
/ Very cheesy.

a Very fishy.
* Weedy.
i Trace fishy.
JOily; fishy.
fcOily.
I Exceptionally good,
m Shows age.

n Trace metallic.
o Cooked flavor.
p Clean but flat.
QTraceflshv; old; stale,
r Fishy; me'tallic.

A number of variations in scores ma}T be noted in Tables II, III, IV,
V, and VI, and in order that these variations ma}' be studied with
greater ease other tables are presented.

16

BUKEAU OF ANIMAL INDUSTRY.

EFFECT OF SALT.

The scores in Table VII are from butter in tubs, there being no
material difference between the scores of butter in tubs and in cans, as
will be shown.

TABLE VII. — Scores of all butter in tubs, with averages showing differences attributed to

percentage of salt.

Per cent
of salt.

Scores.

Before

storing.

Stored at— 10° F.

Stored at +10° F-

Stored at +32° F.

Five
months.

Eight
months.

Five
months.

Eight
months.

Five
months.

Eight
months.

1 AL

1.02
3.20
1.10
2.87
2.00
3.16
1.52
3.28
1.78
4.83
1.51
3.72
1.80
3.61
1.46
4.65
1.60
2.38
1.32
3.16

1.64
3.44

88
89
91
91
9H
89*
91*
89
89
89
89
89
95*
94
97
95
94i
94*
97
95*

91.7
91.2

93
90
93
90*
92*
91
91
89
92
88
92*
87
93*
92
94
93
92
91*
93
93

92.6
90.5

90*
88
91*
87
89
89
88*
85
88
87
87
85
93*
92*
93*
93
93*
93
94
93

90.9
89.9

92i
89}
92
90
89
90
90*
87*
91f
87*
92
86
93|
91*
93*
92*
92
92
93
93

91.70
90.15

90
86
91J
87
89
88i
88
85
87*
85
88
85
93
92*
93
93
93*
93
93
92|

90.60
89.00

90
85
89
88
91
89
88
86
91*
84
91
82
89
89
90
89*
90
88
91
90*

90.3
89.0

86
84
88
87
88
84
82
80
84
78
84
84
91
88
86
88
90
91
90
90

87.8
85.0

1 A H

1 B L

1 B H

2 AL

2 A H

2B L

2 B H

3 AL

3 A H

3B L . . . .

3B H

4 AL

4 A H

4 B L

4 B H

5AL

6 A H

5B L

5B H

Averages of lots 1, 2, 3, 4,
and 5:
A L

A H

Difference

-1.80

.5

2.1

1.0 1.65

1.60

3.3

2.8

B L

1.38
3.54

93.1
91.9

92.7
90.5

90.9
88.6

92.20
89.70

90.65
88.55

89.8
87.2

86.0
85.8

B H . . .

Difference

-2.16

1.2

2.2

2.3

2.50

2.10

2.6

.2

Average of both scorings,
lots 1, 2, 3, 4, and 5:
A L

1.64

91.75
90.20

91.15

89.57

89.05
86.00

A H

3 44

Difference
BL ..

-1.80

1.55

1.58

3.05

1.38

91.80
89.55

91.42
89.12

87.90
86.50

BH

3.54

Difference .

2 16

2.25

2.30

1.40

In comparing the first -two scores in the foregoing table, butter
1 A L and 1 A H, it should be remembered that this butter was from
the same churning, but w th different percentages of salt, the per-
centage in 1 A H being 3.2) and in 1 A L 1.02, a difference of 1.18.
The scores before storing were 88 and 89, one point in favor of 1 A H,
the butter with the greater percentage of salt. The tubs of this
butter held at —10° F. scored after five and eight months 3 points and
2£ points, respectively, in favor of the lightly salted butter. Tubs of
the same butter held at +10° F. after five and eight months scored,

MANUFACTURE AND STORAGE OF BUTTER. 17

respectively, 2£ points and 4 points in favor of the light salting. The
same butter at +32° F. after five and eight months scored, respect-
ively, 5 points and 2 points in favor of the light salting.

Comparing scores of 5 B L and 5 B H, butter from the same churn-
ing containing 1.32 and 3.16 per cent of salt, respectively, or a differ-
ence of 1.84 per cent, it will be noted that the scores after five months
were exactly the same for butter at —10° and +10° F. After eight
months there was a slight difference in favor of light salting. Butter
5 B H when placed in storage scored the highest of the butter with
heavy salting, and seemed to have been the least affected by the salt.
Throughout the table it will be noted that the butter having the higher
score when placed in storage shows the least effect of heavy salting.
This being true, it seems that the practice of attempting to cover up
undesirable flavors in poor butter by using a large percentage of salt,
if butter is stored, would produce results in the opposite direction to
those desired.

The average of all scores of butter from unpasteurized cream with
light salting compared with the average of the scores of the same
butter with heavy salting shows the following:

Difference in percentages of salt, 1.80. Differences in scores of
butter held at —10° F. after five and eight months, 2.1 points and 1
point, respectively, in favor of light salting. Average of both scor-
ings, 1.55 points in favor of light salting.

The same butter stored at +10° F. after five and eight months
showed, respectively, 1.55 and 1.60 points in favor of light salting.
Average of both scorings, 1.57 points.

The same butter stored at +32° F. after five and eight months
showed 3.3 and 2.8 points, respectively, in favor of light salting, or an
average of 3.05 points.

The average of scores of all butter from pasteurized cream with
light salting compared with average scores of the same butter with
heavy salting shows a difference in the percentage of salt of 2.16.

Scores of butter at —10° F. after five and eight months show a dif-
ference of 2.2 and 2.3 points, respectively, in favor of light salting, or
an average of 2.25 points.

The same butter stored at +10° F. after five and eight months
shows a difference of 2.5 and 2.1 points, respectively, in favor of light
salting, or an average of 2.3 points.

The same butter stored at -f-32° F. after five and eight months
shows a difference of 2.6 and 0.2 points, respectively, in favor of light
salting, or an average of 1.40 points.

The only scores indicating that heavy salting was of any advan-
tage were those of the butter held in cans eight months at variable
temperatures.

18

BUREAU OF ANIMAL INDUSTRY.

KEEPING QUALITIES OF BUTTER IN FULL CANS AND TUBS.
TABLE VIII. — Comparison of average scores of butter in full cans and tubs.

Scores.

Stored at -10° F.

Stored at +10°F.

Stored at +32° F.

Five
months.

Eight
months.

Five
months.

Eight
months.

Five
months.

Eight
months.

Averages, lota 1, 2, 3, 4, and 5:
A I; in full cans

92.85
92.60

89.2
90.9

92.15
91.70

89.0
90.6

91.0
90.3

88.3
87.8

A L in tubs

Difference in favor of cans

.26

-.7

.45

-.4

.7

.6

Average difference of both scorings

-.

22

.025

.6

A H in full cans

91.0
90.5

90.0
89.9

91.20
90.15

86.6
89.0

89.1
87.0

87.1
85.0

A H in tubs

Difference in favor of cans . .

.5

.1

1.05

-2.4

2.1

2.1

.

3

69

2.1

B L in full cans

92.4
92.7

90.4
90.9

91.9
92.2

89.30
90.65

89.9
89.8

89.0
86.0

B L in tubs

Difference in favor of cans

-.3

-.5

-.3

-i.a5

.1

3.0

Average difference of both scorings

-

4

82

1.65

B H in full cans

90.95
90.50

89.1
88.6

90.4
89.7

88.30
88.55

88.2
87.2

86.9
86.8

B H in tubs

Difference in favor of cans

.45

.5

.7

-.25

1.00

1.1

.47

.22

1.05

Comparing the figures in the foregoing table, the average scores of
tubs and full cans of A L (pasteurized cream, lightly salted) butter, it
will be seen that the butter of five months at —10°, +10°, and +32° F.
scored, respectively, 0.25, 0.45, and 0.7 point in favor of cans. After
eight months, at —10° and +10° F., scores show 0.7 and 0.4 point,
respectively, in favor of tubs, while at +32° F. scores show 0.5 point
in favor of cans. The average of both scorings shows for butter held
at —10° F. 0.22 point in favor of tubs, and for butter at +10° and
+32° F., 0.025 and 0.6 point, respectively, in favor of cans.

Comparing the average scores from A H (unpasteurized cream,
heavily salted) butter, after five months at -10°, +10°, and +32° F.,
the scores show 0.5, 1.05, and 2.1 points in favor of cans. After eight
months at +10° F. the scores show 2.4 points in favor of tubs, and at
—10° and +32° F. 1 and 2.1 points, respectively, in favor of cans;
averages of both scorings showing at —10° and +32° F. 3 and 2.1
points, respectively, in favor of cans, and at +10° F. 0.69 point in
favor of tubs.

With B L (pasteurized cream, lightly salted) butter all scores at
-10° and +10° F. were slightly in favor of tubs, while at +32° F.
butter in cans received an average scores trifle higher than that of the
butter in tubs.

Comparing the average scores of B H (pasteurized cream, lightly

MANUFACTURE AND STORAGE OP BUTTER.

19

salted) butter, all average scores, excepting those of butter held eight
months at +10° F., were in favor of cans.

Comparing all scores of butter in tubs with all scores of butter in
cans at — 10° and +10° F., no material difference is noted. At 32° F.
there is a very slight difference in favor of cans.

EFFECT OF AIR IN CANS.
TABLE IX. — Comparison of average scores of butter in full cans and in partly full cans.

Scores.

Stored at — 10° F.

Stored at + 10° F.

Stored at + 32° F.

Stored at variable
temperatures.

Five
months.

Eight
months.

Five

months.

Eight
months.

Five
months.

Eight
months.

Five
months.

Eight
months.

Averages, lots 1,2,3,4. and 5:
A L in full cuiis. ........

92.85
90.80

89.2
87.0

92.15
90.80

89.0

84.4

91.0
89.1

88.3
83.4

86.4
82.4

83.8
83.8

A L in cans partly full,
2J pounds .........

Difference in favor of

fill! culls ............

2.06

2.2

1.35

4.6

1.9

4.9

4.0

.0

Average difference of
both scorings

2.12

2.97

3.4

2.0

A H in full cans

91.0
88.6

90.0
85.4

91.2
88.3

86.6
82.4

89.1
84.6

87.1
80.8

85.0
81.2

86. 0
81.6

A H in cans partly full,
'21 pounds

Difference in favor of
full cans

2.4

4.6

2.9

4.2

4.5

6.3

3.8

5.4

Average difference of
both scorings

2.9

3.55

5.4

;

6

B L in full cans

92.4
91.2

90.4
87.0

91.9
90.7

89.3
86.7

89.9
87.4

gg
87.4

85.8
82.4

83.4

82.2

B L in can spartly full,
•J ; pounds

Difference in favor of
full cans

1.2

3.4

1.2

2.6

2.5

1.6

8.4

1.2

Average difference of
both scorings........

2.3

1.9

2.05

2.

3

B H in full cans

90.96
89.20

89.1
86.8

90.4
89.1

88.3
85. »

88.2
85.8

86.9
83.1

85.2
81.0

86.7
82.9

B H in cans partly full,
24 pounds

Difference in favor of
full cans

1.75

2.8

1.3

2.8

2.4

3.8

4.2

3.8

Average difference of
both scorings.

2.27

2.06

3.1

4.0

Comparing the average scores of butter in full cans and in partially
full cans it will be noted that there were differences of 1 to 5 points
in favor of the full cans. It does not seem necessary to take up these
differences in detail. This deterioration was without doubt due to air
in the partially full cans. Since in packing butter in cans there is no
necessity for having the cans only partially full, neither is this econom-
ical, the writer does not hesitate to state that whore the sealing is done
at atmospheric pressure the cans should bo entirely filled, leaving as
little air space as possible. This principle may be applied to packing
butter in other packages. The butter should bo packed solidly, leaving

20

BUREAU OF ANIMAL INDUSTRY.

as few air spaces as possible. Air having a deteriorating effect on the
keeping of storage butter, it would be expected that butter stored in
small open packages, as pound prints, would not keep so well as but-
ter in large packages. This is a belief that has already bsen accepted
by many.

EFFECT OF STORAGE TEMPERATURES.

TABLE X. — Scores of butter stored at —10° F. compared u*ith those of butter stored at -{-10°
F., +82° F., and at variable temperatures.

Average scores.

AL
butter.

AH

butter.

BL

butter.

BH

butter.

Average
difference.

Butter in tubs:
— 10° F

91.75
91.15

90.20
89.57

91.80
91.42

89.55
89.12

+10° F

Difference in favor of —10° F

.60

.63

.38

.43

.51

— 10°F

91.75
89.05

90.20
86.00

91.80
87.90

89.55
86.50

+32° F

Difference in favor of —10° F

2.70

4.20

3.90

3.05

3.46

Butter in full cans:
10° F

91.02
85.10

90.50
85.50

91.40
84.60

90.02
85.95

Variable

Difference in favor of —10° F

5.92

5.00

6.80

4.07

5.45

Table X was prepared from average scores which have been given
in previous tables. The difference in quality of all butter held in
tubs at —10° and +10° F., as shown by average scores, was 0.51
point in favor of the butter held at a temperature of —10° F. The
difference in quality of all butter held in tubs at —10° and +32° F.
was, as shown by average scores, 3.46 points in favor of the butter
held at —10° F. The difference in the quality of the butter in full
cans held at —10° F. and at variable temperatures was, as shown by
average scores, 5.45 points in favor of the butter held at —10° F.

KEEPING QUALITIES AFTER REMOVAL FROM STORAGE.

Results thus far given practically show only the changes which took
place while the butter was in storage, the butter being out of storage
only long enough to thaw before scoring. Another matter of as great
importance as the keeping qualities of butter when in storage is the
keeping qualities of butter after its removal from storage. The but-
ter should be in good condition when it reaches the consumer, and
remain good a reasonable length of time. One week would certainly
be the minimum, and in many cases the time would be much longer.
The butter scored December 21 and 22, 1905, could not be scored a
second time without considerable inconvenience. The butter scored
March 22 and 23, 1906, was allowed to remain out of cold storage, and
the butter in tubs was again scored April 2. The butter was scored
at that time by Professor McKay alone, as Mr. Kieffer could not be
present. These scores are given in Table XI.

MANUFACTURE AND STORAGE OF BUTTER.

21

TABLE XI. — Showing deterioration of storage butter after removal 'from storage.

Batter in tube.

Before
storing.

Stored at -10° F.

Stored at +10° F.

Stored at +32° F.

Scored
Mar. 22,
1906.

Scored
Apr. 2,
1906.

Scored
Mar. 22,
1906.

Scored
Apr. 2,
1906.

Scored
Mar. 22,
1906.

Scored
Apr. 2,
1906.

1 AL...

88
89
91
91
911
891
911
89
89
89
89
89
951
94
97
95
941
941
97
951

95.37
89.70
5.67

901
88
911
87
89
89
881
85
88
87
87
85
931
921
931
93
9S1
93
94
93

93.25
87.96
6.29

75
73
76
73
76
77
74
76
81
76
75
75
921
901
93
92
92
91
931
921

92.12
75.33
16.79

90
86
91i
87
89
881
88
85
871
85
88
85
93
921
93
93
931
93
93
92|

92.97
87.51
6.46

74
72
74
72
75
76
73
75
79
76
74
76
901
90
901
91
91
90
921
91

90.81
74.58
16.23

86
84
88
87
88
84
82
80
84
78
84
84
91
88
86
88
90
91
90
90

94,25
84.08
5.17

Very bad.
Very bad.
Very bad.
Very bad.
Verv bad.
Very bad.
Very bad.
Very bad.
Very bad.
Very bad.
Very bad.
Very bad.
80
80
82
84
80
H
83
85

1 A H

1BL

1BH

2 A Li

2 A II

2BL

2B I'

3 A 1,

3 A H

3BL

3BH

4AL

4AH

4BL

4BH

6 A L

5AH

5BL

5B H

Average of above scores of batter
from lots 4 and 5

Average of above scores of butter
from lots 1, 2, and 3

Average difference in favor of but-
ter from lots 4 and 6

In Table XI, besides the scores of April 2, the scores of March 22
and 23 and those before storing are given. By studying carefully the
scores of April 2 differences will be found which may be attributed to
salt and temperature. These differences in the butter held at —10° and
+10° F. are about the same or perhaps greater than have been noted
in previous tables. There are other differences so much greater that
those attributed to salt and temperature seem of minor importance.

Looking at the scores of April 2, 1906, it is noted that ajl scores of
butter from the first three lots of cream are very low, while those of
the butter from lots 4 and 5 are only about 1 point lower than the
scores of the same butter ten daj's previously. To determine more
readily the difference in scores between the butter made from the first
three lots of cream and that from the last two lots two averages have
been made. These show that the average score of a^l butter from lots
4 and 5 when first scored was 95.37, while the average score of all
butter from lots 1, 2, and 3 was H7, being 5.67 points lower. The
average score of all butter from lots 4 and 5, after being in storage
at —10° F. eight months, was 93.25. After the butter had l>cen out of
storage ten days the average score was 92.12, only 1.13 points lower.
The average score of all butter from lots 1, 2, and 3, after being in
storage at —10° F. eight months, was 87.96. After the butter had
been out of storage ten days the average wore was 75.33. or 12.63
points lower, showing that the deterioration of the butter from lots
1, 2, and 3 was more than ten times as great as that from lots 4 and 5.
The rate of deterioration of butter held at +10° F. was practically the

22 BUBEAU OF ANIMAL INDUSTRY.

same as has just been noted for the butter held at —10° F. The dete-
rioration of all butter held at +32° F. was very marked.

In endeavoring to account for these differences in keeping quality,
which have divided the butter into two classes, the first question prob-
ably would be, How and from what kind of cream was each class of
butter made? For this information we may refer to Table I. As has
previously been noted, cream of lots 1, 2, and 3 was sour when received,
showing acidities of 0.560, 0.575, and 0.558 per cent, respectively, or
between 31 and 32 c. c. , Mann's test. The cream in lots 4 and 5 was
of good quality and perfectly sweet. The acid development in lots 1,
2, and 3 from the time received until churned was very little, owing
to the cream being practically ripe when received. With lots 4 and 5
the percentage of acid developed was not high. In fact, this cream at
the time of churning had lower percentages of acid than had lots 1, 2,
and 3 when received. Other than these points just mentioned there
was practically no difference in the making of the butter. The butter
from lots 1, 2, and 3 was held about ten days longer before being
placed in storage than was butter from lots 4 and 5 ; however, it being
held at +32° F., the writer is of the opinion that this length of time
would not make any material difference. There is without doubt a
direct relation between the differences in the cream as shown in Table I
and the differences in the keeping qualities of the butter after removal
from storage, as shown in Table XI.

SUMMARY.

The results thus far obtained in this investigation may be summa-
rized as follows:

(1) Butter containing low percentages of salt kept better than did
butter of the same lot containing higher percentages of salt.

(2) Butter in full cans and tubs at —10° and +10° F. scored about
the same. At +32° F. there was a slight difference in favor of cans.

(3) Butter in full cans kept much better than did butter in cans only
partially full, the deterioration doubtless being due to the presence of
air in the partially full cans.

(4) Butter held at —10° F. kept best, both when in storage and
after removal from storage.

(5) Butter made from cream received at the creamery sweet and in
good condition kept well while stored at —10° and +10° F. ; also after
removal from storage, giving results wholly satisfactory.

(6) Butter made from cream received at the creamery sour and in
fair condition kept well while in storage at —10° and +10° F., but
deteriorated rapidly after removal from storage, giving, on the whole,
results which were very unsatisfactory.

REMARKS ON THE SCORING OF THE BUTTER.

By G. L. MCKAY.

It was the writer's privilege to officiate as judge in conjunction with
Mr. P. H. Kieffer, assistant dairy commissioner of Iowa. The judges
had no intimation in any of the scorings as to how the different lots
were made. The work was all outlined by Mr. Gray and the records
were kept in his possession until all scorings were completed, so that
there was nothing to influence the judges one way or the other. When
the scoring was completed it was found that the butter made from
cream received sour scored higher on the second scoring than the first.
This was undoubtedly due to many of the odors not being so apparent
when the butter was cold or chilled. It has been asserted by some
butter merchants in the past that butter made from real sour cream
comes out of storage better than that made from mildly acid cream.
This impression is undoubtedly due to the undesirable odors not being
manifest when the butter was chilled or held in storage for some time.
On the final scoring, however, after this butter had stood at a high
temperature for some days the butter made from sour cream went off
flavor very rapidly, as indicated by the scores.

Another noticeable feature, both in the tubs and in the hermetically
sealed cans, was that the fishy flavor was quite pronounced in those lots
made from old cream where a high percentage of salt had been used.
The high percentage of salt seemed to bring out latent odors and
make them more pronounced.

At the second and third scorings it was found that the different lots
of butter kept at high temperatures did not have so decided a fishy
flavor as the butter held at lower temperatures, as other flavors had now
developed which covered up the fishy flavors. The high salting did
not impart a fishy flavor to the butter made from cream received sweet,
so it would seem to the writer that the odors are in the butter, and the
salt simply makes them more pronounced.

It was noticed with regard to the hermetically sealed cans that in
the case of those only partly filled, thus having an air space, the butter
scored much lower than in the full cans. Mr. Gray had so varied the
amount of butter in these cans that different-sized air spaces were left.
In some instances where the amount of butter in the can was the smallest
and the butter was somewhat loose, thus permitting the air to come in
contact with a great portion of it . the quality was much inferior to
that of butter tightly packed.

23

24

BUREAU OF ANIMAL INDUSTRY.

The lightly salted butter held at -10° F. seemed to be almost as fresh
at the second scoring as new or freshly made butter.

The fourth scoring was made twelve days after the butter had been
taken out of storage and had been for ten of these days kept in an ordi-
nary room at a temperature of about 60° K At this point all the
butter made from cream received sour had deteriorated so much that
it was practically packing stock, while that made from cream received
sweet, salted lightly, and kept at a low temperature up to the time of
leaving the storage room, scored nearly as high at the third scoring.

The lightly salted butter held at the higher temperatures, had a ten-
dency to develop what is known as a cheese flavor. In lots held at
+ 32° F. and above, the cheese flavor seemed to give way to a turpentine
or paint flavor at the third scoring. The butter held at —10° F. , both
in high and low saltings, was more free from foreign odors than that
held at +10° F.

It seems to the writer, from his work in scoring the butter and after
examining the records kept by Mr. Gray, that light salting and low
temperatures gave much the best results for storage butter.

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