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The Relation between the Hardness of Butter and Butterfat and the Iodine Number of the Butterfat^*

Division of Dairy Husbandry, University of Minnesota

ABSTRACT

The method of Templeton and Sommer for measuring the body of cheese was found adaptable for determining the hardness of butter or butterfat. When a standard churning and working procedure is used, the hardness of butter is directly proportional to the hardness of the butterfat. Variations in the moisture content of the butter slightly influence its hardness. The moisture content of butter, where a standard churning and working procedure is used, increases with an increase in the iodine number of the butterfat.

There is a highly significant correlation between the hardness of the butterfat and the iodine number of the butterfat. Extreme variations in the Reichert-Meissl number of the butterfat may be associated with variations in the hardness of the butterfat. Butterfat from cows of the Jersey or Guernsey breeds is somewhat firmer than butterfat with the same iodine value from cows of the Holstein or Ayrshire breeds.

^* The data in this paper are from theses presented by S. T. Coulter and O. J. Hill in partial fulfillment of the requirements for the degrees of Ph.D., University of Minnesota, 1933. Paper 1249, Journal Series, Minnesota Agricultural Experiment Station.