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Variability in Composition of Butter from the Same Churning in Relation to Working^*

Dairy Department, Purdue University Agricultural Experiment Station, Lafayette, Indiana

ABSTRACT

The effect of prolonged working upon the distribution of water, salt, curd, and fat in butter was studied. Samples of butter were taken from different locations within the churn at three stages of the working process, namely, thirty, forty-five, and sixty revolutions.

The composition of butter, as expressed by the variability in the fat content, became less variable as the working process was prolonged. Of the three non-fatty constituents, the curd had the least effect upon the variability in the composition of butter as a whole, while the salt exerted the greatest influence and the water the next greatest influence. The variability in the water content of small churnings decreased as the working process was prolonged; while in large churnings, an increase in variability was shown from thirty to forty-five revolutions followed by a decrease at sixty revolutions; however, the variability was greater at sixty revolutions than at thirty. A more even distribution of the salt and curd was obtained as the working process was prolonged.

^* The data presented in this paper are from a thesis, prepared in the Department of Dairy Husbandry under the direction of Professor H. W. Gregory and submitted by V. C. Manhart in partial fulfillment of the requirements for the degree of Master of Science in Agriculture at Purdue University and the Director of the Agricultural Experiment Station. Received for publication August 19, 1927.