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The Relation of the Composition of Butterfat to the Churnability of Cream^*

College of Agriculture, University of Minnesota, St. Paul, Minn.

ABSTRACT

Data which indicate a seasonal variation in the fat content of buttermilk are presented. This variation appears to be associated with the seasonal fluctuations in the iodine number and thus with the changes in the hardness of the butterfat. It has been shown, experimentally, that the churning time of cream from the same cows is prolonged when there is an increase in the hardness of the butterfat, and also that the fat content of the buttermilk decreases with an increase in the time required for churning.

^* The data in this paper are taken in part from the thesis presented by S. T. Coulter in partial fulfillment of the requirements for the degree of Ph.D., University of Minnesota, 1933. Paper 1260, Journal Series, Minnesota Agricultural Experiment Station.