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Show WATER IN BUTTER Ily Prof. O. L. McKay. "H The dry butter or Hint containing low per cont. of wnler docs not sell nny higher than tho medium and In jH jiomo cases not as high, I tested but-tor but-tor In tho london market and found tho French rolls and Danish selected H which sold highest in tho Kngllsh mar- kot to contain about live per cont. ''"H more water than tho Now Zoaland ll butter, which brought threo or four cents per pound loss. In this caso '! tho Now Kculandur was losing four or jjH flvo pounds of butter per hundred and ll also losing In prlco. I naked Prof. Bleg- loku why tho Danos Incorporated so llfel much water In their butter, and IH ho nnHworcd that tho butter was riH supposod to bu plastic nnd Intended to bo spread 011 broad. Whllo I do nut llku to sea slushy butter, I think that from 14 to IS per cent, ot wator can bo Incorporated with good '11 results. It Is almost Impossible to IH form any conclusion ot tho amount of IH water butter contains by tho looks of jH It. Frequently butter that seems lH slushy will contain vory llttlo wacr 11 under chemical annlysls. Prof, Stork IH has been working on this subject for Jl n number of years and ho has been "lil iinublo to fully explain why somo sum- '! tH pies of buttor have a very dry appear- "H mice and at tho samo tlmo contnln a vory high per cent, of wator, soma iyl samplos testing as high as 18 or 19 per cont. jl |