Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1894-11-12
foreian DsirY Tests.


ment station at Copenhagen had their tp-
ginning in 1899. Instead of exhibitions
they might be t3r ned tests. inasfnuch rs
the primary object is to furnish the butter
makers with expert opinions upon their
product, and. il their butter is nor mn 70
the highest mark to show them wherein
writes Il correspondent To the Public
Ledger To this end the butter is scored
twice independently by three itlries OF
four members each. three of whom are
butter dealers and one state dairy coun-
sellOr. The first scoring takes place two
days after the receipt Of the butter at the
station, and, in order to test its keeping
qualities, the second scoring is made four
teen days after the first scoring The
scoring IS done on IA scale Of Is points, and
the butter divided into eight classes, the
first class including all brands scoring
three points or more above the average
OF all samples IL the same exhibition, and
/ the eighth class tpOorcstD including all
scoring three or mere points below this
average.
The participating craameries and dar-
les Were required to send about 100
on the receipt OF a telegram from the sta
ton. For this butter the station pays the
average price received by the factory dur
ing the week the tub is sent The butter
on exhibition is sampled both times when
scored and the water content determined.
In 1872 81 exhibitions were held, the
entry 319 creamerics. with 1891 tubs, and
l04 individual diaries with Al tubs.
The report says;
The difference in the average quality
of the two kinds of butter was very small,
amounting to 0.j+ point in favor of the
dairy butter. Taking the average for
the whole year 81. r. per cent of the dairy
butter and 500 per cent. of the creamery
butter fell in the first four classes. OF
that received during the summer 81. per
cent Of the dairy butter and $50 per cent.
Of the creamery butter fell in the first four
classes. and of that received during the
winter 80 and 46.7 per cent. respectively.
The reason for the superior quality Of
the dairy butter during winter is traced
to the fact that most of the cows at the
large estates are fresh in milk during that
time, which is not the case, to SO large an
extent, on the farms furnishing milk to
crcameries. The feed may also have some
influence.
THE creamery butter in the first four
classes did not keep quite as well as the
dairy butter in the same classes, but on
an average for al buffers examined there
was IL slight difference in favor of the
creamery butter as far as the keeping
quality was concerned. The different
parts of Denmark furnished on an aver
age equally good butter. No marked diff
ference was found in the quality of butter
from large and small creamcricS. and alto
gcthcr the creamery butter examined com
pared very favorably with that from pri-
Vatc diaries.
"Out Of 100 tubs of summer butter 1863
GA per cent? lost brine on being kept
for / ( days while III out of 1912 tubs
of winter butter a. per cent? lost brine
The tubs We're placed on stands immc-
diatcly on their receipt at the station, and
the brine leaking out was caught III mar
row mouthed TASKS and weighed. The
average loss of brine during the two weeks
in which the butter was kept was 0.03
pound l.r tub for the summer butter and
o. - pound for the winter butter. There
was no connection between the quality
of the butter and the less Of brine As
a rule the loss Of brine was not due to IL
greater water content as there was no
apparent connection between the two.
"A moist appearance of butter is an in
hicatiOn that il will lose brine on standing
and not an excessive water content of the
butter The loss by evaporation was
greater in butter losing brine IN proper
ion TO the amount Of brine lost. There
was only Il small difference between sum
,,erand winter butter in this respect.
Tho average in all butter examined
WAS II. 81 per cent. Ct water. Eighty five
par cent. of the factories acnt butter con
tanning 10 to is per cent Of water, and
only per cent. had butter containing
more than IL PER cent.
In case OF both summer and winter
butter, that worked only once was found
to contain nearly one half per cent. more
water than that worked several times.
/ The longer the interval between sailing
and last working the less water was found
in the butter. amounting in some caScs
to one per cent Thirty-siX per cent. of
tbr butter worked once lost brine. against
rs per cent. for that worked twice or
more The quantity OF brine lost was also
/ larger for butter worked once.
Two series of experiments were made,
Z one in working water llib Eutttt Hl''l
it WAS ready for market and another in
working ii in during the manufacture.
/ Bripc WIS sprinkled over the butter IN
coch ease a,d worked in by rapid rcvolu-
tions of the worker. The results Of the
first series showed that Il considerable
quantity Of water might be worked into
! huttrr after il was made Two pounds of
water were thus Incorporated into -, !
no1,nds of butter in one trial and the
average in five trials was 0.7S pound of
water to 2346 pounds Of butter. This
increased the average of water content
of the butter, which was originally lI9l
npr cent, to an average Of IS Is per cent.
+ The grade and the keeping quality Of
the butter were greatly reduced 10y this
procedure however, proving that irauGu-
/ lent incorporation Of water can only be
done NJ the expense of the quality of the
butter. which is lowered in proportion to
! the water Incorporated
THE butter placed i'll the ilr5t tour
classes came from farms where as 1t
seemed. little more Of grain feeds and
of Oh cakes were fed than on farms fur
ui.lj9c the poorer grades of butter. Bar
| Icy. oats. pain nut meal. sunfioTcr seed
cikps and cocoa meal seemed to bed in
- little larger quantities ON the former
f,rms than On the latter: cotton sc;l