as TR | “Tesued October 9, 1912. U. S. DEPARTMENT OF AGRICULTURE, | BUREAU OF ANIMAL INDUSTRY.—BULLETIN 148. A. D. MELVIN, Cuier oF Bureau. THE MANUFACTURE OF BUTTER FOR STORAGE. BY L. A. ROGERS, S. C. THOMPSON, AND J. R. KEITHLEY, Of the Dairy, Division. WASHINGTON: GOVERNMENT PRINTING OFFICE, 1912. + Monograph Gass OF 263 Book. tee ele Issued October 9, 1912. U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY.—BULLETIN 148. A. D. MELVIN, Cuier of BurEAu. THE MANUFACTURE OF BUTTER FOR STORAGE. f BY L. A. ROGERS$)-S,,.C. THOMPSON, AND J° R° OKEITHLEY, Of the Dairy Division. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1912. BUREAU OF ANIMAL INDUSTRY. Chief: A. D. MEtvIN. Assistant Chief: A. M. Farrineton. Chief Clerk: CHARLES C, CARROLL. Animal Husbandry Division: GEORGE M. RomMEL, chief. Biochemic Division: M. Dorset, chief. Dairy Division: B. H. Rawt, chief. Field Inspection Division: R. A. Ramsay, chief. Meat Inspection Division: Ricr P. Steppom, chief. Pathological Division: JoHN R. Mouter, chief. Quarantine Division: RicHarp W. Hickman, chief. Zoological Division: B. H. Ransom, chief. Experiment Station: E, C, ScHROEDER, superintendent. Editor: James M, PIcKENS. DAIRY DIVISION. B. H. Rawu, Chief. Heimer Rast, in charge of Dairy Farming Investigations. S. C. THompson, in charge of Dairy Manufacturing Investigations. L. A. Rocers, in charge of Research Laboratories. Ernest Ketty, in charge of Market Milk Investigations. Rosert McApam, in charge of Renovated Butter Inspection. 2 % Me ff. NOY 12 191? LETTER OF TRANSMITTAL. U. S. DeparTMENT or AGRICULTURE, BuREAv OF ANIMAL INDUSTRY, Washington, D. C., July 23, 1912. Str: I have the honor to transmit herewith a manuscript entitled “The Manufacture of Butter for Storage,’’ by Messrs. L. A. Rogers, S. C. Thompson, and J. R. Keithley, of the Dairy Division of this bureau. The paper describes the results of three seasons’ storage of butter made and packed for the United States Navy under the super- vision of the bureau and two seasons’ work with other butter manu- factured under commercial conditions, so as to test thoroughly the effect of storage at various temperatures upon the quality of butter made by different methods. The superiority of butter made from pasteurized sweet cream is again demonstrated. This paper deals only with the keeping and commercial qualities of the butter. Besides advantages in this respect, however, pasteuri- zation also serves as a protection to the health of the consumer by destroying pathogenic bacteria, such as those of tuberculosis and typhoid fever, which are known to survive for long oes in butter made from Dapesceumbed cream. As the commercial storage of butter is of great economic impor- tance to the trade and to consumers, I respectfully recommend that the results of this work be published as a bulletin of this bureau. Acknowledgment is made for assistance rendered by the Fox River Butter Co., the Morton Creamery, the Steele Center Creamery, the Biscay Creamery, and the Hutchinson Cooperative Creamery. Respectfully, ce . D. MELvin, Chief of Bureau. Hon. JaAmMEs WItson, . Secretary of Agriculture. Sa L , CONTENTS. Page. IMO GOL eet ae ene ers a neta, Beet 20 connie Laencte ot ede ee eee, ee ai Relation of acidity of cream to keeping quality of butter..........-...-.---.-- 8 IB UikenMtoratmewisetomtherNaways.2eteen sae feet ae eel one eens cease 10 Comparison of Navy butter made from sweet and from ripened cream... . - 13 Buttermade for storage by different: methods.......-2--2..<:.. +. -<-t.-- 2.6. - 14 EeperimeniterGh 1910 20 sa. atcha maak see hoes Se ig etalon aio teks = one 14 pho crnmmenin OL LQULS Loh eon bese teen ate oe cena ater ROE mm ice ae cage 18 The influence of storage temperature on changes in butter..........----.------ 25 RE LAUS i RACE LOuN ise Page. Fia. 1. Diagram showing relation of acidity of cream to keeping quality of DUGUCE: 2.< 255 -clas ered eb d oie aoierd yoo hieie eames eee ee a ee ate 9 2. Distribution of butter scores before and after storage—Raw-cream POUT ete eos aye ve ots eect aay (ova: oat oe are weber mie al SN adedet rene ante etes Sepa ote 23 3. Distribution of butter scores before and after storage—Pasteurized Fipened-ereanmd Hutters-2.s.12 2 Cc is RI soe tae a ete le rotate tale erolateyeret 23 4. Distribution of butter scores before and after storage—Pasteurized nr pPened-eresM) DwUwbteta 215.26 b-catenin oe = byes < iors Stes enorage 24 5. Changes in butter scores after storage at various temperatures. ...-..-- 26 . Cerin Wa Titary < rr Ree rhs hare Lea ae A ictiles mural ed r t a . i 4 ‘a ; yy f . { - A J att TORS ok Ee Th ARPT rr eG A ee sie ee jal es i Te eta is fen at? 2 2bintiant 3 f Te al ak $ vit, 2 t “1 ide! Rak oe uae megs : ee Sp idl ake gal cits 90a ke Cea ea 1 Bo, rec oe \ ae 7 io : ‘ : cee os ene ae | TOR: Ree a) ehhh) al ae onit ss Cry a APT re hee area ag, ‘ Vi - ' j j i “= tz [ é Hl i Aye 4 . . . ‘ : a ¥ j ¢ ve of Lea rey ie uo hee oleae ere ee ¢ - «que % aay . no =o AE ' bosiyetasS-ogminte ql bie OOM needa Sohne : fgjal eligtal in Peay cca ie) , . oF en C20 eT pao: ‘ * Neg — nts vie 2otie DR at eee a ge tort fir na ; rt rw Pe ' “<* wn “i y sel a srowh be vere ¢Guk 2% us eae ine i > eae ee R ; tri Lotus aseceeae ais sag re, satte Pb yin a We walnut al ove iB. . WE sil eu oo) THE MANUFACTURE OF BUTTER FOR STORAGE. INTRODUCTION. In this country the long annual period of low production of butter has made it necessary, in order to insure a fairly uniform supply, to store large quantities during the short season when the production exceeds the demand. In the spring and early summer months the quantity of butter produced is in excess of the demand. This season is followed by a few months in which the supply and the demand are nearly equal, and this in turn by a long period covering the winter months in which the supply of fresh butter is considerably less than the demand. In May, June, and the early part of July, when the supply of fresh butter is large and the quality is good, there is active buying for storage. There may be some butter put in storage later in the summer if the production holds up, but this is usually for the purpose of disposing of a temporary and perhaps local oversupply, and little butter is bought for the express purpose of holding for the winter trade. As the supply of fresh butter diminishes the storage stock is drawn upon to meet the shortage, and by the end of March or early in April, when the supply of fresh butter begins to increase again, the storage stock is nearly or completely exhausted. Butter may therefore be held in storage from May to April, a period of 11 months, although the average time is probably 2 or 3 months less. Under exceptional conditions dealers may have butter left in storage over one year, but this is usually done at a heavy loss. The development of mechanical refrigeration has been followed by a rapid increase in storage facilities and a high state of perfection in the methods of holding the large rooms at a low temperature. An insignificant quantity of butter is held in small towns in refrigerators mainly by an ice-salt system at 20° to 25° F., but the bulk of storage butter is in the great trade centers in large warehouses at tempera- tures of 0° F. and below. This low temperature is usually maintained by circulating brine in coils on the walls of the butter rooms, although in some warehouses air is cooled to the desired temperature in bunker rooms and circulated through the storage rooms by fans. In a recent book ! the statement is made that “modern butter stor- age rooms are kept below 0° F.; the butter is quite unchanged on 1 Marshall, Charles E., editor. Microbiology. Philadelphia, 1911. 55744°—Bul. 148—12——2 7 8 MANUFACTURE OF BUTTER FOR STORAGE, removal from storage * * * .” The latter part of this state- ment is, however, entirely at variance with the usual experience of dealers who store butter, as well as those who have investigated stor- age problems. All butter changes slowly in storage, even at temper- atures as low as —10° F. There is an alteration in the physical condition, the waxy texture of the fresh butter changing to a pasty consistency. This is not evident, however, except on very long storage, and is not a factor in commercial storage. The most evident alteration is in the flavor, which may change so much that the value of the butter is seriously affected. The nature of this change is not determined by the temperature of storage, since all flavors which occur in cold storage butter are also found in butter held at higher temperatures. The most common one is the so-called ‘storage flavor,’ which appears only in old butter, although in this sense butter may become old in two or three weeks. Another flavor which is a source of great trouble in butter of this class is the peculiar condition known as ‘‘fishy”’ flavor. This is especially objectionable because it may occur in butter which was originally of the highest quality and because its presence materially lessens the market value of the butter. The exact cause of these flavors has not been determined with any certainty, but certain factors which may influence or accelerate their development have been pointed out in previous publications of the Dairy Division.” RELATION OF ACIDITY OF CREAM TO KEEPING QUALITY OF BUTTER. The importance of the acidity of the cream at the time of churning and the possibility of making butter of superior keeping quality by limiting the acidity has been especially emphasized in these publica- tions. It was shown that butter made from unripened pasteurized cream changed very little in storage, while butter made from the same cream after the usual ripening invariably went off flavor. It was also observed that while fishiness frequently developed in the ripened- cream butter, authentic cases never occurred in the butter made from sweet cream. In a tabulation of the examination of 259 samples of experimental butter from cream of known acidity, of 137 samples from cream having an acidity below 0.3 per cent, only 2, or 1.5 per cent, were marked ‘‘fishy,’’ while of 122 samples having an acidity of 0.3 per cent or over, 60, or 49.2 per cent, were fishy. However, in all results which are dependent on the sense of taste allowance should be made for differences of opinion and in the conception of the flavor associated with any particular designation. i Rogers, L, A.,and Gray,C. E. Theinfluence of acidity of cream on the flavor of butter. U.S. Depart- ment of Agriculture, Bureau of Animal Industry, Bulletin 114. Washington, 1909. 2Nogers, L. A. Fishy flavorin butter. U.S. Department of Agriculture, Bureau of Animal Industry, Circular 146, Washington, 1909, RELATION OF ACIDITY TO KEEPING QUALITY. 9 The relation of the acidity of the cream to the progressive change in flavor is illustrated by figure 1, which shows the scores of various lots of experimental butter made from pasteurized cream, arranged in the order of the acidity of the cream at time of churning. Lot 19, in which no acidity is given, was made from overripe hand-separator cream. In some cases two lots of butter with different acidities were made from the same lot of cream. This was true of samples 13 and 14, 15 and 16, 17 and 18, 21 and 22, 23 and 24, and 25 and 26. It will be noticed that the score of butter made from cream with an acidity below 0.3 per cent ranged, with two exceptions, above 90. Score oF BUTTER Si el 2 el i “a aN BH 2 Be iiclighi ls) hea doedeciarha de 2 a So ae epee 2 23 25 0 SAMPLE NUMBERS Fia. 1.—Diagram showing relation of acidity of cream to keeping quality of butter. FER CENT LACTIC Aclb. On the other hand, the score of the butter made from creaiu with the customary acidity was variable and usually below 90. This was espe- cially true of the samples stored at 20° F., which would be expected to bring out more strongly the tendency of the butter to deteriorate. The probable nature of the relation of acidity to change in flavor has been discussed in previous bulletins of this bureau and need not be taken up here. It is evident, however, that to make butter of good keeping quality any treatment that increases the chemical instability of the product should be avoided. Butter of good quality can be made from sweet pasteurized cream and the deteriorating influence of the acid thus eliminated. 10 MANUFACTURE OF BUTTER FOR STORAGE. BUTTER FOR THE USE OF THE NAVY. S Advantage has been taken by the Navy Department of the fact just stated, that department having found it expedient for several years to procure and store a year’s supply of butter during the period of heavy production. This practice has enabled that department to secure butter of high quality at a minimum price. The butter has been made from pasteurized sweet cream and packed in hermetically sealed tin cans under the supervision of and according to specifica- tions prepared by the Dairy Division, Bureau of Animal Industry, Department of Agriculture. It has shown such excellent keeping quality in storage and has given such uniform satisfaction for the past three years that the method used in its manufacture has proved a desirable and proper one. The specifications covering the manufacture of this butter contain the following requirements: 1. Butter.—Shall be fresh butter made during such period of 90 days after April 15 and before August 15 as shall be most suitable for butter making in the locality of the creamery where it is to be made; from pasteurized milk or cream, none of which shall contain before pasteurization more acid in 50 c. c. than will be neutralized by 15 c. c. or 13 c. c. of tenth-normal alkali solution, as determined by Mann’s acid test, for butter scoring 94 and 95, respectively. 2. Quality.—Shall be strictly of the grade of creamery “extras’’ and one-third must score not less than 94 and two-thirds not less than 95 at the time of packing. 3. Composition.—Moisture in the butter must not exceed 13 per cent. There must be no preservative used other than common salt, and that shall be at a rate giving not less than 24 per cent nor more than 3} per cent in the butter at the time of packing. 4. Packing.—The butter must be packed in tins and the tins fully sealed at the creamery where the butter is made and within 12 hours after the time of churning. 5. Inspection.—The ingredients, manufacture, sanitation, packing, boxing, mark- ing, and shipping of the butter shall be subject to inspection by Government inspec- tors, who shall have full authority to reject any lot of milk, cream, or the finished butter, or any other requirement which does not conform in every respect to the specifications. 6. Storage.—All butter must be kept at a temperature below 50° F. after being packed and until placed in cold storage. It shall be forwarded as rapidly as carload lots are accumulated in the packing plant to such warehouse as may be designated by the Bureau of Supplies and Accounts, Navy Department, where the butter will be held at zero or lower temperature. The Navy Department has stored during the past three years 2,084,022 pounds of butter, all of which was made according to these specifications, except where occasional churnings were made from ripened cream for experimental purposes and at one creamery which had a special contract. During the packing seasons of 1909 and 1910 a sample can of butter was set aside from each churning, and in 1911 a similar sample was taken from each day’s make. These samples were handled and stored in the same way as the other butter and kept in storage for a period averaging 8 months, at the end of which time they were BUTTER FOR THE NAVY. 11 examined to determine the quality and the amount of deterioration that had taken place. Tables 1, 2, and 3 contain the data for Navy butter for the years 1909, 1910, and 1911, respectively, showing the amount packed by each creamery, the original average score, the average score after being stored, and the points lost in storage. These are summarized in Table 4, which shows the annual averages. TABLE 1.—Comparative deterioration in storage of Navy butter packed in 1909. Creamery | Amount Original | Score after Points lost No. | packed. score. storing. | instorage. Pounds. eS a eeeee 144, 000 94 91.35 2.65 Dee Se a | 100, 008 95 89. 49 5.51 Dteae as 270, 000 95 91.41 3. 59 ae eee 220,014 95.5 HED | 4.27 Bo Saeicsis 36,000 | 94.2 87. 25 6.95 \ Part of the butter was examined February 5 to 10, 1910, by H. J. Credicott, Federal butter inspector on the Chicago market; W. C. Fryhofer, Federal butter inspector on the New York market; and C. W. Larson, assistant professor of dairying, Pennsylvania State College. The remainder was scored March 1 to 4, 1910, by C. W. Larson, J. C. Joslin, Federal creamery instructor for Minnesota, and Robert McAdam, field inspector of the Dairy Division. TaBLE 2.—Comparative deterioration in storage of Navy butter packed in 1910. — = | Creamery | Amount Original | Score after | Points lost No. packed. score. storing. | in storage. Poullas. 6 108, 000 94.69 92.33 2.36 | 7 54, 000 95.00 - 92.14 2.86 8 54, 000 95. 00 92.02 2.98 9 108, 000 94.01 91.90 21 10 108, 000 94.76 91.64 3.12 11 162, 000 95.00 91.43 3.57 12 108, 000 94.76 91.27 3.49 These samples were scored February 28 to March 3, 1911, by C. W. Fryhofer, Federal butter inspector on the New York market; Robert McAdam, field inspector of the Dairy Division; and O. A. Storvick, Federal creamery instructor for Minnesota. TaBLE 3.—Comparative deterioration in storage of Navy butter packed in 1911. Creamery | Amount Original | Score after | Points lost No. packed. score. storing. | in storage. Pounds 13 162, 0U0 94.92 92.72 2.20 14 72, 0u0 95. 00 92. 68 2.32 15 108, 0u0 94. 53 92. 57 1.96 16 162, Ov0 94. 67 92. 51 2.16 17 108, OvO 94. 67 91.24 3.43 12 MANUFACTURE OF BUTTER FOR STORAGE. These samples were scored February 13 to 15, 1912, by J. C. Joslin, Federal butter inspector on the Chicago market; Robert McAdam, field inspector of the Dairy Division; and Thomas Cor- neliuson, assistant in dairy manufacturing investigations, of the Dairy Division. TaBLe 4.—Showing the average yearly scores, before and after storage of all Navy butter Jor 1909, 1910, and 1911. Average Average Average Year. original | score after | points lost score. storing. | in storage. 1909 94.92 90. 90 4.02 1910 94.73 91.75 2.98 1911 94.75 92.37 2.38 A comparison of these results shows that the average score at the time of packing has remained nearly uniform, while the average score after storing has gradually increased from 90.90 in 1909 to 92.37 in 1911, with a corresponding decrease in the deterioration in storage from 4.02 to 2.38 points. TaBLE 5.—Average scores when removed from storage of Navy butter for 3-year period, arranged according to months in which packed. Month in which butter was packed. Yearand |__ ————E——E ee Se eee i creamery. Date of scoring. April. May. June. July. August. | September. 1909: f ere (Serre eo ae 91.60 91. 42 91.37 91.19 192.14 | February and March, 1910. Dis Stl rte Seta 89. 56 89. 40 CS Fa eee Sorel eee Soetee . 2 Do. Beare 91.71 91 LC aya! eee 6 (ae el | pene Se ae Do Aes eee ecen ce 90. 40 91.35 91. 62 90. 63 191.28 Do Zid eal] este boise aie era ee 86. 30 BST4OT So. Bees ee ee 2 eee Do 1910: bo Sealab Sei doe reel ere etre 92.75 91564. lesa ose k on sche aencoee | March Oils (tome Soros Aree e 92.50 92. 34 91.79 C2 2 ie a ee ee ee ee Do. See SS Eee eee 92. 50 LAY: Ga, (eae eA [A eh AL 2 «| ig a coe Do aes ee a Sia & 91.50 91. 35 91.56 tie Yel [See ee Sea Do LOSS 2 loceceies 91.04 91.95 DI SO! Ses seme Sek kere coe Do 11 90. 45 OD. AM. cere we AS ahs ahs 2%)| Sorel gee ine cde tee cece Do Fe AAR BP RY 91.25 G1 Bi) *l saa soe dle omaticte al saetincetoaue: Do 1911 ne ee eee eee 92. 30 93. 35 QO AT Msc a 8 hoe ct eee a er February, 1912. 14 92566). a se os sede oe eres ce eee ae ee era eae cee aes Do. TOE Ec Ue ker ee es 92. 03 92. 63 OBROOw set Cees Do tc eel RR epee | See oe 92.59 92. 60 OOS Se lc Pees ae oe Do Ny (et ge eee ee Se 92. 23 92.00 89.93 OLTGOH [bahar se hs ae Do Average. . 91.60 91.52 91. 41 91.39 91.88 91.71 1 Time extended beyond Aug. 15 by the Navy Department. The above table shows that there was little variation in the keeping quality of the butter made in different months during the storage period, also that the butter in storage 11 months varied but little in quality from that stored 5 months. Creamery No. 5 was permitted, by special contract, to disregard the acidity and pasteurization requirements of the specifications and BUTTER FOR THE NAVY. 13 to increase the water content to 15.5 per cent on a guaranty that the butter would score 90 after being held in storage for 8 months. This butter was made from unpasteurized cream, practically one half of which was from whole milk delivered daily, and the other half from gathered cream delivered every other day. Twelve per cent starter was used and acidity of about 0.56 per cent was developed. The cream was then cooled to 48°-50° F. and held until 4 o’clock the next morning, when it was churned. The methods of packing, ship- ping, and storing were the same as at other creameries having con- tracts for Navy butter. COMPARISON OF THE BUTTER MADE FROM SWEET AND FROM RIPENED CREAM, Tables 6 and 7 show the scores of each churning made at creameries Nos. 5 and 6, respectively. These tables are given so that the dete- rioration in storage of butter made from unpasteurized ripened cream may be compared with that made from pasteurized sweet cream. Creamery No. 6 was selected for this comparison because it represents average conditions and also because a few experimental churnings, as noted in the table, were made from ripened cream. TABLE 6.—Scores before and after storage of Navy butter made at creamery No. 5 from unpasteurized ripened cream. | : Score after Pols! Score after Date of churning. Original 8 months’ Date of churning. Pope 8 months’ 5 storage. x storage. 1909. Apoveiz || [a= ee eee 94. 00 86.00 94. 00 87.50 yerrignz case Fale eeyy. oir Fe 94. 00 87.00 94. 00 89. 00 DUNC OSes aes ee rake aoe 94. 00 86. 00 94. 00 88. 00 AIOE ICs Sane 5 © Gis Se ae A 94. 00 87.00 95. 00 87. 00 RRITIG Ot teeta eee rae te 94. 00 88. 50 94. 00 90. 00 JUNGIGE teem. eee seeeee 95. 00 87.00 94. 00 88. 00 ATO Wie ets nc) vase kee 94.00 86. 00 94. 00 89. 00 IMINO OR eee ene eS 94. 50 86. 00 94. 00 90. 00 June LOPES eek aes = 95. 00 86:00) |i July V5s, 22 S22 eee 94. 00 90. 00 Apbee eT Le See ee eee 94. 50 SA OO OULY ATA). costo ee eee 94. 00 89. 00 MIMO ee Ae eee cersecncts < 94. 00 Sr OOS ethyl Oe = a ane eee 94. 00 90. 00 MINOW AS eee aes esse 95. 00 SSK | Talys2d + Ree Be soe 94. 00 87.00 TUNG Ow aticcc a aacee es tee 94. 00 SST OOM aULysoo «oes eee ae 94. 00 88. 00 SUING SEE SE es 94. 50 S800) ||hubkyies TaBLE 7.—Scores before and after storage of Navy butter made at creamery Ne. 6 from pasteurized sweet cream. Se te Score after +e Score after Date of churning. Pricing 8 months’ Date of churning. Onegnal 8 months’ = storage. ¥ storage. 95. 00 91. 50 95. 00 92. 50 95. 00 92. 50 94.00 92. 00 95. 00 93. 50 95. 00 92. 50 95.00 93. 50 95. 00 91.50 95. 00 93. 50 95. 00 92. 50 95. 00 94.00 94. 00 92. 50 95. 00 93. 00 94. 00 93. 50 95. 00 93. 00 94. 00 92.00 95. 00 92. 50 94. 00 93. 00 95. 00 92. 50 94. 00 92. 50 95. 00 91.50 94. 00 93. 00 95. 00 92. 00 94. 00 190. 50 95. 00 92. 00 94. 00 93. 50 95. 00 93. 50 94. 00 1 89. 00 95. 00 93. 50 94. 00 91. 50 95. 00 92.00 94.00 90. 50 95. 00 92. 50 #1 00 an = 95. 00 93. 00 4. 00 ki 95. 00 93. 00 94. 00 92.50 95.00 94. 00 Ln 00 = a 95. 00 93. 00 4. 00 & 95. 00 94. 50 94. 00 93. 00 95. 00 92. 00 94. 00 1 88. 00 95. 00 93. 00 95. 00 92. 50 94. 69 92. 33 1 This butter made from ripened cream. The average score at the time of packing was 94.69 and the average score at the end of 8 months was 92.33, showing a deterioration of 2.36 points in storage. The judges scored but two samples below 90 points, both of which came from the experimental churnings of ripened cream, one of which was pronounced fishy. A comparison of Tables 6 and 7 shows a difference of only 0.49 points in the score at the time of packing, while after being held in storage the difference amounts to 5.08 points in favor of the butter made from pasteurized sweet cream. BUTTER MADE FOR STORAGE BY DIFFERENT METHODS. EXPERIMENTS OF 1910. In order to demonstrate the feasibility of butter dealers having butter made expressly for storage, arrangement was made in 1910 with three creameries in the vicinity of Owatonna, Minn., to make butter in accordance with our directions. One of these, which we will designate as creamery A, made butter from unpasteurized ripened cream. Another, creamery B, pasteurized the cream, added a starter, and ripened the cream in the usual way. The third, creamery C, pasteurized the cream, cooled it at once, and churned on the afternoon of the day the cream was received without the addition of starter. Brief records of the processes were made by the butter makers, but for the sake of brevity these are omitted. These creameries were of the cooperative type, receiving whole milk or sweet hand-separator cream, and were selected on account of the standing of the butter makers and MANUFACTURE BY DIFFERENT METHODS. 15 the reputation of the product: With the exception of one visit to get the work started and another when it was nearly finished, the butter makers had no supervision. The entire output of the three creameries during the experimental period was purchased by a whole- sale butter house. One tub from each churning was scored when received in Chicago by the scorer of the butter company and Mr. Joslin, of the Dairy Division. One tub from each churning was stored in the Dairy Division rooms at 0° F., one at 10°, and from most of the churnings an additional tub at 20°. This butter was packed in June and the early part of July, and was removed from storage in February, 1911, and scored by the same scorers who had scored it before storage. The results of the scorings, with the comments of the scorers, are given in Tables 8, 9, and 10, and the results for the three creameries are summarized in Table 11. TABLE 8.—Scores before and after storage of butter made from ripened raw cream— Creamery A. Scoroof Storage} Score Churning | “fresh Comments. tami) ailee Comments. No. ier pera- | stor- F ture. age a a 0 88 | Storage, unclean, will go fishy. A8 G2) |Umiclean\ oily: < So-5- = sce... oe 10 89 | Strong storage. 20 88 | Storage. : 0 87 | On fishy order, storage. 9 OFT MIELNG OU yn ate se. ccoae pes ae 10 87 | On fishy order. 20 86 | Fishy. 0 85 | Very fishy. 10 OI | ‘Curdy, salt coarse: . 22... .-.<: 10 86 | Fishy and storage. 20 86 | Fishy. ; 0 87 | Unclean, storage, on fishy order. 11 Uy a | oScosecae Use Sat aan ean 10 90 | Storage. 20 90 | Storage, unclean. 0 89 | Storage. 12 91) Aroma) tainted 22... =)--5----5 10 87 | Unclean, storage. 20 87 | Storage. 0 85 | Fishy. 13 O2e | RONCEWOLKEO 5. See c asec See 10 86 | Storage, fishy. 20 85 | Fishy. 14 O3% ||| Sour cheesys-. 34: =. .428 -- 248 { Pr a ee on fishy order. 15 93)4| Soun, wmclean 2). -.222..---6 { a ee ra storage, fishy order. 0 89 | Storage. 16 93 mdemmes | aa. LaF { a = Ae 17 92} | Trifle unclean, sour........... { ay a Saree storage. : : 0 86 | Stale, storage. 18 92 | Sour, metallic, unclean. -...... { 10 86 Storage, unclean, fishy order. : . 0 87 | Storage, on y order. 19 90 | Sour, unclean, oily, metallic. E { 10 87 | Strong storage, fishy. 0 87 | Unclean, storage, may go fishy. 20 93 Greasy, little coarse. .:--.-.... 10 85 | Fishy. 20 87 | Storage 0 86 | Fishy 21 9375 GOOUsDIGEED =~ = a5 -6 p22 a 10 85 Do. 20 85 Do. 0 88 | Unclean, storage. 22 92 | Unclean aroma, heated, poor 10 86 | Fishy, metallic. milk. 20 85 | Fishy. 0 89 | Storage. 23 O27) MRrineInClean) = — 1-2 )eae seid 10 88 | Strong storage, on fishy order. 20 86 | Fishy. 0 88 | Storage, unclean. 24 92 | Unclean, poor cream..__._.--- 10 87 | Storage. | 20 86 | Fishy, storage. 0 89 | Strong storage. 25 923 | Sour and coarse........----.--| 10 88 | Very strong storage. | 20 85 | Very fishy. } 16 ° > TABLE 9.—Scores before and after storage of butter made from pasteurized ripened cream— Creamery B. : Score of Storage Score Churning | “fresh Comments. tem- after Comments. * | butter. Pare, {Storage ba os a 0 90 trong storage. BRS toe OB | OM Yi anpws ais Reiss eee ee | 10 90 Do. - 20 90 Do. 0 87 | Storage, on fishy order. Deets 93} || SOW os. aera ee eee nee eee 10 86 | Storage, fishy. 20 86 Do. 0 89 | Storage, on fishy order. By Mes 93h,|/Sourswavyie-- ss. eee ee 10 92 | Trifle storage. 20 89 | Strong storage. 0 90 | Slight storage. Aen eee O83 | Wayne sce-caesea-s ene 10 91 | Storage. 20 89 | Strong storage. 0 89 Do. Dae eh 93.) Wavy. ccc see eeee-eeecme eee 10 88 | Storage and fishy. 20 90 | Strong storage. 0 91 | Slight storage and curdy. i ae 924.) ‘SOuUriwwAVYzcsus- coke etek 10 90 | Unclean, slight storage, sour. 20 88 | Strong storage, stale. ; ‘ 0 92 | Trifle storage. ieee 94 | Fine, triflecurdy............. 10 92 | Slight storage. 20 88 | Strong storage, on fishy order. 0 91 | Slight storage. eeseee OY Oe SRE ese ot er eae, ne ae 10 89 | Storage, on fishy order. "a 86 eros strane, pst yi an 88 torage, on fishy order. ON os 93 | Oily, weak body............. { 10 88 | Strong storage, may go fishy. ieee 931 |... { 0 92 | Slight storage. dea Micaela rei Sue alee LS ay OAS w 91 cone cha g ; ; 1 92 ight storage, trifle unclean. sais ios SDR Wiebe ys 0 22 Oe { 10 89 eons sores, unclean. 0 89 rong storage. peaeel SS NCEE (ig occa Rc ea 10 88 | Storage, on fishy order. iV ee 93 0 90 Storage. To ed i ae 10 88 | Storage, on fishy order. 0 924 | Slight storage, clean. Ue oSeise EIN || tg SRBSE Ye Sve od sAebeedenades- 10 924 | Trifle storage. 20 92 | Slight storage. , 0 924 Do. 16s. cece 98) ll ONLY senate ete asecmteceee 10 92 | Slight storage, but sweet. 20 86 | Storage, fishy. a 0 90 | Storage, not unclean. i Vigeecee O28 ONY. cece e+e ade Soames saeet 10 89 | Strong storage. 20 89 | Unclean, storage. 0 93 | Good butter, slight storage. USS 94. iigetesen aes = boceenost amescnee 10 90 | Storage and slight fishy. 20 88 | Storage, on fishy order. - 0 90 | Strong storage. 19), ee 4g | fake Ses Se i py one est ge Bs 10 91 | Storage. 20 88 PAT ela e = 0 93 | Good butter, slight storage. 20s sete O44 |<. 2 st canpemme eitem oo Sesame 10 92 | Storage. 20 89 | Storage, may get fishy. > , 0 92 | Storage, otherwise good. PAN oe Rae 93°" Driflecoarsessenca- snceeee eee 10 92 | Slight storage. 20 90 Do. 99 0 92 Do. 22...--- QO 1) Aetecae teas ce otic we bone aes 10 93 | Good butter, trifle storage. 20 88 | Storage, on fishy order. ; 0 92 | Storage, but sweet. 7 ee Se Oa ae owe Glee oes eee 10 90 | Storage. . 20 88 | Storage, on fishy order. 2822S ais | 93 | Little sour and greasy, may 0 921 | Trifle storage. go fishy. 10 90° | Storage. ; 7 epee 93 | Little sour and greasy........ A e See ie good, S0eecs ss 92} | Trifle unclean, poor material... i 4h ho ear storage En 93 | Good butter, little coarse. .... a oot a eae slight storage. Sala 1 Bye lh izh‘aci 0 934 | Fine butter, trifle storage. : 93 | Sour, high acid............... 10 93 | Trifle storage, fairly good. Bons ae 934 | Good butter, a little coarse... ‘. = ms i ie 5) ae 924 | Trifle unclean and flat........ a obs Shee gad slight storage. eee 2 0 93 | Trifle storage, good butter. 65 92} | Mottled .'. 20s. 2p a8 on ner ii ibge relic pees MANUFACTURE OF BUTTER FOR STORAGE. MANUFACTURE BY DIFFERENT METHODS. 17 TaBLE 10.—Scores before and after storage of butter made from pasteurized unripened cream—Creamery C. Stor- Score A Score of age Churning| “fresh Comments. tore urge Comments. butter. pera- a a 2 ture Be. Oran 0 93 | Flat but good. Cl 92 | Flat, trifle unclean..........- 10 93 | Cooked but clean and sweet. 20 924 | Good butter, flat. 0 93 | Flat but sweet. 2 OZ ir PMOLALION, is s2inccaneesee ee 10 92 | Trifle unclean. 20 92 | Unclean, 0 93 | Clean but flat. 3 92 | Greasy, will go fishy.......... 10 e Slight storage. unclean. 20 4 0 93 | Good butter. 4 Sate MGTCAS yi omer ees oe eens 10 92 | Trifle cooked flavor. 20 921 | Good butter, greasy. 0 93 | Good butter. 5 91 | Metallic, pasty..-............. 10 92 | Metallic. a oo oes Dee, trifle metallic. . lean and sweet. 6 93 | Slightly greasy.:...-.-..-.-.- { 10 93 cl ain but flat. ‘ 0 ‘lean and sweet. 7 933 |----- os; -2-.-2bbeveds2-- sees 10/93 | Good butter, 0 3 | Sweet good butter. 8 93 |.---- do... ----22--- see ee reese 10 93 | Clean and sweet. 9 93 0 92 | Trifle unclean. Clean but lacks character -..- -. 10 90 | Unclean. 3 20 90 Do. 0 92 | Cleans up sweet but flat. (0) eres ee (eee (Ot eee Rane Reon | See 10 92 | Not quite so good, but clean, oily. 20 92 | Trifle unclean. 0 93 | Clean and sweet. 11 CR tl ee a Gopher eee ee eens sense 10 93 Do. 20 93 | Clean but greasy. 12 rele co 77" aa area ee BP 0 93 | Good butter. 13 93h) | GTEASY - - 2-225 222-as--= a> 10 924 | Aroma not clean, otherwise good. 14 93 | Metallic and unclean. ........ a = Trifle ee 0 921 | Trifle storage, otherwise good. 15 934 | Sour, unclean............-..- 10 904 | Storage. 20 91 Do. ar 0 93 | Slight storage, otherwise good. 16 GABA ent se eee iste ye ee eet 10 88 | Storage, on fishy order. 20 89 | Storage. 0 90 | Strong storage but clean. 17 945 i Good- butter.2 -a- 2 Sacecrs oe 10 93 | Good butter, slight storage. 20 91 | Slight storage. 0 93 | Sour but good, slight storage. 18 QaF a OOUESs.cc- catec= ste seteasses 10 92% | Slight storage. 20 88 | Strong storage, on fishy order. TABLE 11.—Average scores of Tables 8, 9, and 10—Creameries A, B, and C. Average St Number of| score of orage | Number of | AVerage Character of cream. churnings. Rech ferapere Bineeeaea. ore after butter. : SLOT ae. lie 0 18 87.33 RaW. TADENeGCTeaM = 252 eo eer = ole a= = 18 92.33 a 18 86. 94 12 86. 33 0 30 91.20 Pasteurized ripened cream.....--....------ 30 93.35 o 30 90. 28 17 88. 47 0 18 92.36 Pasteurized unripened cream....-....-..--- 117 92.94 a0 a 91.91 1 91. 41 1 Not including one churning which was not scored before storage. 18 MANUFACTURE OF BUTTER FOR STORAGE. o While it is unsafe to make a too direct comparison from the data in the preceding tables, owing to the fact that the three kinds of butter were made in different creameries and from different lots of cream, nevertheless the superior keeping quality of the butter made from pasteurized sweet cream is obvious. The almost uniform occurrence of storage and fishy flavors in the ripened-cream butter and the absence of these flavors in the sweet-cream butter should not be overlooked. EXPERIMENTS OF 1911. In the following season (1911) a similar arrangement was made with the same company and butter was made for storage at two creameries. One of these, creamery E, pasteurized the cream and ripened it in the usual manner. The other divided the cream, adding a starter and ripening one-half without pasteurization, while the other half was pasteurized, cooled at once, and held until the following morning. We recommend that sweet cream be churned on the day of separation, not only to avoid the danger of development of bac- teria in the cream on standing, but also on account of the economy of time and refrigeration. However, in this case, it was not’ prac- ticable to arrange the churnings in this way. One of the writers divided his time between the two creameries, supervising the churn- ing records, which are summarized in Tables 12, 13, and 14. TABLE 12.—Churning data for raw ripened cream—Creamery D. . Churning | Acidity of | Time re- ric pi Churning No. Hatin tempera- | creamas | quired for tec Wate 22 i ture. lactic acid. | churning. i : Per cent. oie Per cent. Minutes. Per cent. Per cent. | ee a 27.00 51.5 0. 58 42 0. 200 14.0 Waster eee 32.00 53.0 55 24 - 200 15.3 Bide so eee 30. 00 52.0 56 35 .120 14.0 (Na cern 2 Sa 30. 00 52.0 53 31 145 14.2 5s ee Fel omic merce 51.0 51 27 . 240 15.0 (; aperaeiap Sytis 34. 00 53.0 48 50 175 15.0 eprom spereutiens 34. 00 53.0 51 24 . 190 15.0 So. 51s eee 35.25 52.0 50 40 3090 tll eee eases Ease Same ae 31.00 54.0 53 36 . 160 14.5 it Le Se see 28. 00 63.5 56 45 . 170 15.0 UTS Ree ee 22.00 58h 55 26 . 260 15.6 IP eae hse see 32.50 55.0 55 25 . 130 15.3 OE ee oe teas 27.50 53.0 52 43 175 15.3 14.2. ee 27.00 53.0 51 33 Silas 15.0 1 RE tt A a 52.0 51 35 . 105 14.8 IGE eee 31.50 52.0 54 51 .175 15.9 11 | eS eee 28. 00 53.0 58 20 . 260 15.8 1: ee eae 29. 00 51.0 54 38 .190 14.1 BOW cs ae anton 33.50 50.0 OA ace sew eecue - 135 16.0 DU Steers nei oe 32.50 54.0 54 60 . 090 14.8 PA [pap ee ee 35. 50 52.0 50 83 - 145 15.5 Average......| 30.50 | 52.5 53 | 36.6 | 165 | 15.0 MANUFACTURE BY DIFFERENT METHODS. TABLE 13.—Churning data for pasteurized ripened cream—Creamery E. - Churning | Acidity of | Time re- P F Churning No. deen tempera- | cream as | quired for eee ibe s. ats ture. lactic acid. | churning. : ? : Per cent. acd Per cent. Minutes. Per cent. Per cent. Lin eee Pee esse hes. ee Hes 51 0.56 35 0.070 14.3 ER yt ia oe ae aere Ssl ean. & ses crsieleie . 62 ASS asec oe 13.8 OURS e EES real Men ere ye 51 -58 BOM Loss. Lees 14.3 Ae ess eens e eo sios oc 50 Ay) 37 - 120 14.6 Oye Tee ard [Raat ce tet 51 58 AQ. Iisciastenesc 13.8 Gb cae Bee ieee se ,s 50 -56 45 O qibascene Sacre: 14.0 OCS CESS SEE SoA ems 50 54 50 AZO Ne orci seater Slevekieess ee 36. 00 52 53 40 -170 14.0 Ree va oo 40. 00 51 .54 35 . 180 14.3 NOSE eee ae 30. 00 51 -58 45 -110 13.5 ae eee Soe 34. 50 51 -56 40 190 14.1 (QE ee Se 34.50 | - 50 56 35 . 140 ital DS See cere oleae ae a Meiers 50 54 Sor | heaneet acer. 14.1 14” wee cerstese 33.00 51 .55 45 . 140 13.7 11 ee Se rea es oe 50 54 40 . 250 14.1 Gress sensasoe 32. 50 51 ati) 40 255 13.7 Aiea erry 33. 25 50 53 AB nS Ranapetaed ions 13.8 Pee a= oe ee 35.00 50 .05 40 100 15.2 WO seers eis 36. 50 50 50 40 Bala) 15.0 A ae ee 30. 00 51 54 50 - 110 14.5 er ae Sees 35. 50 51 -909 45 - 200 14.0 DOE ee Sl eee ae 50 56 Abie |) |Saecceee cas 14.2 75s See conse 36.00 51 . 60 40 240 14.0 Average...... 34. 40 50.6 558 41.2 -179 14.1 TABLE 14.—Churning data for pasteurized unripened cream—Creamery D. F Churning | Acidity of | Time re- A r : Churning No. Hatin tempera- | cream as | quired for hare Wa " ture. lactic acid. | churning. ; ; Per cent. 96 Per cent. Minutes. | Per cent. Per cent. 1 a RSH lhe St 51.00 0.14 19 0. 160 13.6 sae k E eal ncne te ea ee 50.00 .14 25 240 14.0 Der heeds | Beni e noe 49. 00 15 23 AQQPeag.s's2 cates yaaa aS ani 39.00 51.00 13 22 400 13.5 fe eres Rita 35. 25 50. 00 24 14 285 13.0 (ieee ere eee 34.50 55. 50 «13 30 310 13.3 Win solomon 33.00 51.00 .14 30 320 14.0 [ee 7 Gee De oe EIS aer ees 51.00 14 25 325 15.0 Qa aacectenee 40. 25 52.00 14 20 290 13.9 OH Slee ne 40. 50 52. 00 14 22 170 14.9 ili: teeta teehee 38. 50 52.00 .14 15 400 15.9 11358 See ee ae 35. 00 51.00 15 21 215 15.6 1G ates yee 32. 25 51.00 15 32 230 1505 Ise eee oe cal Sees aeeeele 50. 50 15 Boy lek. 14.6 WG es. case 27.00 53. 50 14 17 . 380 15.0 Wiese oe seos 38. 25 54. 00 15 23 -510 15.9 TSS. 2 oe 40. 50 IER) (yl eS eeset ce 32 190 15.4 MUR te eae BO OO |e eryeics eehears 15 38 - 120 14.3 A fs ies roe 35.50 56. 00 14 17 . 220 15.7 Average.....- 36. 30 50.75 . 142 24.2 287 14.6 19 It will be noticed that the fat is higher in the buttermilk from the pasteurized unripened cream than in that from the raw cream or from the pasteurized ripened cream. This can be reduced by. lowering the churning temperature, with, however, an increased tendency toward wavy or mottled butter. When sweet cream is churned with- out the addition of a starter the amount of buttermilk is reduced until the total loss of fat approximates that in buttermilk from an equal amount of butter made from ripened cream. 20 MANUFACTURE OF BUTTER FOR STORAGE. This butter was packed in May and the early part of Junepand was scored before going into storage. the previous lot. The storage was arranged as with ~ It was removed from storage late in January and scored as before by Mr. Joslin and a representative of the butter com- pany. Nearly all of this butter was of good quality when fresh and would have been selected for storage. storage are given in Tables 15, 16, and 17, and are summarized in Table 18. TaBLE 15.—Scores before and after storage of butter made from raw ripened cream— Churning No. Score of fresh butter. Creamery D. The scores before and after Comments. 934 93 - 93 CoarseNollyet. see seee se ccess Mmbe oly yee aco. =. ase TMA SOULS: Jos cote. Peon 2 Good clean butter............ Goodibutter: =-22.2-....- see Not quite clean: .....-....22.. Trifle heated, greasy.......... Good butter. <-22..2-pecesee Trifle metallic, will go fishy... Good butter..228..-<<)'Coarse'Salt....* 422 -5-4-Uec- 5 ot 10 88 | Fishy. 20 86 wae 0 92 e storage. = a Pee ee 10 89 | Strong storage. 21 934 | On metallic order............. AY we ieee pr acted 0 91 | Trifle storage. 22 OS Fa OMe are rota crceeee ie Suet munteaen 10 89 | Strong storage. 70) 8 | refte st ttled ; 0 91 ifle storage, mottled. oe Seal anasto oe { 10 89 | Strong storage. 22 MANUFACTURE OF BUTTER FOR STORAGE, TaBLe 17.—Scores before and after storage of butter made from pasteurized unripened cream—Creamery D. Score of fresh butter. Comments. El 944 3 943 4 | 944 95 6 943 “J 944 9 944 Clean and sweet .............- Good butter... 35u. 2 3. 2 Trifle corded—mealy flavor. - - Good! butter: 48... 52.0.3. Stor- age tem- pera- ture. Score after stor- age. Comments. F'ne butter. Sweet and clean. Do. Do. Do. Do. Fine butter. Do Sweet and clean. F‘ne butter. Sweet and clean. oO. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Trifle unclean. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Good butter. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Good butter. Fine butter. Sweet and clean. Fine butter. Sweet and clean. Good butter. Fine butter. TABLE 18.—Average scores of Tables 15, 16, and 17—Creameries D and E. ets eens. Wpiiets umber o score 0 Character of cream. churnings. rach butter. Raw Tipened cream-2es0. ect Se cc oes cee 21 93.55 Pasteurized ripened cream ................- 23 93.52 Pasteurized unripened cream............-- 19 94. 61 Storage | Number of tempera- tubs ture scored. ay at 0 21 10 21 20 8 0 23 10 23 20 il 0 19 10 19 20 8 Average score after storage. 91.86 89 48 89. 88 91 74 89 91 89 64 94 18 93 16 92. 88 MANUFACTURE BY DIFFERENT METHODS. 23 For convenience of comparison the results of the scoring are arranged graphically in figures 2, 3, and 4. These curves are ar- 70 60 70 60 50 FRESH. ewconcesceees AFTER STORAGE AT Oe 10° PEF CENT OF TOTAL SAMPLES 85 86 87 88 90 9! 92 93 SCORE OF BUTTER. Fig. 2.—Distribution of butter scores before and after storage—Raw-cream butter. 89 FRESH ssseneeneeenne HETER STORAGE AT O° 2 " « 10° Berg 5 » 20° PER CENT OF TOTAHL SAMPLES. 87 ScoRE OF BUTTER. W/ Fia. 3,—Distribution of butter scores before and after storage—Pasteurized ripened-cream butter. ranged to show the relative proportion of the total amount given a certain score. For instance, of the butter made from pasteurized 24 MANUFACTURE OF BUTTER FOR STORAGE, cream 52 per cent was scored 93 or 934 when fresh afid 39 per cent was scored 94 or 944. After storage at 0° F. 60 per cent was scored 92 or 924. This arrangement shows little difference in the keeping quality of the butter made from raw cream and from pas- teurized ripened cream. There is a somewhat wider range of scores in the butter made from the pasteurized ripened cream, due, evidently, to the occurrence of fishy flavor in that made from the raw cream. The superior keeping quality of the sweet-cream butter is evident in 80 70 60 FRESH wececeeeee. AFTEA STORAGE AT O° —ooo oo —* “ a“ 10° 50 eeemige (ee ane PERcEnr OF TOTAL SAMPLES. Z0 [0 85 86 67 88 89 90 9/ 92 83 oF 95 ScoRe of BUTTER. Fic. 4.—Distribution of butter scores before and after storage—Pasteurized unripened-cream butter. its uniformity, the slight change from its original condition, and the almost complete absence of the usual cold-storage flavors. This is true not only of the butter stored at the commercial temperature, but in a lesser degree of that held at 10° and 20° F., which represent con- ditions that would tend to bring out defects and increase the differ- ence between butters of good and poor keeping qualities. This butter was made under conditions which could be duplicated by any dealer, public institution, or other large consumer wishing butter made expressly for storage. INFLUENCE OF STORAGE TEMPERATURE. 25 THE INFLUENCE OF STORAGE TEMPERATURE ON CHANGES IN BUTTER. The influence of temperature on the changes in storage butter is evidently a retardation of the rate of change, with a small but not determinative influence on the kind of flavor that develops. A cer- tain state of deterioration may be reached in three weeks at 32° F. or three months at 0° F. The kind of flavor that develops in the butter is determined almost entirely before it goes into storage, but there are certain flavors more frequently observed in storage butter than under other circumstances. There is almost always a com- plication of flavors and probably some sort of sequence of flavors; that is to say, one flavor may develop into another, and this in course of time into a third. The temperature of storage doubtless retards ‘this transition, and the holding of the butter for some time at one stage makes certain flavors evident which at a higher temperature would be obscured by the rapid change. The results on various lots of butter reported in an earlier bulletin * of this division showed small difference between butter stored at — 10° F. and 10° F., but a marked difference between the butter stored at 10° and 32° F. In the work reported in the present paper duplicate tubs were stored at 0°, 10°, and 20° F., partly to determine if there is much gained in the use of the lower temperature, but more espe- cially to bring out at the higher temperatures the defects in the butter. A butter that holds up well at 0° but goes off flavor at 10° or 20° would probably deteriorate more rapidly after coming out of storage at 0°. The differences in the rate of change at different temperatures are perhaps best expressed by showing the average loss in points as com- pared with the score of the fresh butter. Arranged in this way, the various lots of experimental butter show deterioration as follows: TaBLE 19.—Average deterioration of butter after storage at various temperatures. Points lost after storage. Kind of butter. = Stored at | Stored at) Stored at O°rF. LOR. 20°: Points. | Points. | Points. Raw-ceream butter—Creamery Al. .(f. 5.0202 c0cscneccncscecterucsrcesucess ; Raw-cream piutter—Creamery D. .. o...0..ce <= -= pense tiaiaavinieigis verese'e = Raw-cream butter—Allsamples...........-.2.c2c cece en cencennceencercees 5 3 Pasteurized ripened cream—Creamery B........---------------eeeeeeeeee 2. 1 2. Pasteurized ripened cream—Creamery E..........---.-----------eeeee eee Pasteurized ripened cream—Allsamples.........--.-----------+-++eeee-+- Pasteurized unripened cream—Creamery C........-------------- +e eee Pasteurized unripened cream—Creamery D...........------------+++++---- Pasteurized unripened cream—Allsamples......-...-------------++--+-- Or OOINNAIO SOOCWROOHW: Sie ee eee OOF 00 09 00 6. 4. 4. 3. 3. 3. 5 ile 1. 1 Gray, C. E.,and McKay, G. L. The keeping qualities of butter made under different conditions and stored at different temperatures. With remarks on the scoring of the butter. U.S. Department of Agri- culture, Bureau of Animal Industry, Bulletin 84. Washington, 1906, 26 MANUFACTURE OF BUTTER FOR STORAGE. ~~ The relation of the score after storage at the various temperatures to the score of the fresh butter is also shown in figure 5. re es Co VZZZZZZEEEE«|~ ZED ea ZZ EI MT = ie | ae | all oe CTT OTT ae oT BSS eS SSS SSS < a | zzz a | wtint ra pe aa ZZ HIVTOTUONTTNA oT | Aen — _—— ra ae =n ZA. mm | ae mm t a |e i —— —— es arn m | im ZZ ZZ —— ZZ — af. oe i ata Ll a met Lee FEIT FE eZ eal mana ae in imi fi Sa a a ae eer Zz LZ, OD MT | | innit == | LEE PALAIOZ LALA Ze in a ian os | LLL =a mm | =| rm fi LLLLOPODAA SA ez TTT eed nuit tI —— LZ, ‘mms Zo = ne i i I im N 4“ 7 Fic. 5.—Changes in butter scores after storage at various temperatures. ) ZZ es Qh w Sez a — so S eR <= Sa wy : $ + ZZ as $ Pz ZZ g S 2 TO mo 86 J CTT Ta S ” pee fae eee ZZ mt om mm ae CHURNING NUMBER. 2 —— eninlain ia a