ILL aa Ra AN Ses se nave: THESIS FOR DEGREE OF M. 8. ROYCE W. WYANT 1920 A ES iS yr a - Pre Ad OS pay aaaehe pope tert ry one o Oye). ual rs rT abd eer te rane Deans Ae, ange e ca of one ae poe agee eee NT Lk ied iat comme Cat t olnd i. sare? Oe ae ~~ A STUDY OF THE INCORPORATION OF CASEIN IN CREANERY BUTTER. A STUDY OF TEE INCORPORATION OF CASFIN Tt! CRVAUTPV RYTTA at fm bs ee are ae bt ee eS THESTS Submitted tc the faculty of the “ichigan Azricultural College in partial fulfillment of the requirerents for the degree of Waster of Science. by ho ce T. wy ar.t e ye y does: 2 CONTENTS Reasons for Making Study ...... cee eee eee eee ‘ Review of Literature .......... cc ee eee eee ene 7 Theoretical Discussion ........... ccc eee eee eee ° Experimental Work 2... ccc cece ee eee ce ee eee teens ° Method of Sampling 2.2... ccc cc cee ee eee eee ee ee tees Method of Analysis ..... cc cc cee cee eee eee eee eo eee Method of Churning ....... ccc cc cee ee eee ee ences ‘ iethod of Recording Experiments ...........eeeeee . Experimental Data .... cece ccc wee te eee te tee ees SUMMALY cece cece eee ec ee eee et eee eee ee te ee ee teen ees PAUDLLOGPApD iy. cc ce ee eee eee eee eee ee enes ° Acknowledementa Ce meee reer meee eee eee eee eee eee ‘ ACG9IBG Page 12 13 14 15 16 17 38 Lo 45 A STUDY OF THE INCORPORATION OF CASEIN IN CREAMERY BUTTER. For many years creamery buttermakers have been operating upon a single standard for determining the composition of butter. This standard as established by the Internal Revenue Department fixed the maximum moisture content of butter below 16 per cent. (1) The moisture content was taken as a standard for two reasons: first, because moisture is the least valua- ble of the butter constituents, and second, the com position of butter, so far as moisture is conoerned, is largely under control of the buttermaker. There- fore, a standard which limited the amount of moisture in butter was deemed adequate for the protection of the consumer. A recent ruling by Dr. C. L. Alsberg, Chief of the Bureau of Chemistry, has made the double stand- ard effective. (2). This standard requires that the maximum moisture content of butter be limited to 16 per cent and the minimum fat content be at least &0 per cent. These two standards are apparently sub- stantially equivalent and it would seem that so long ag adulterants were not used in the manufacturing pro- cess, the single or moisture stundard would be a suffi- cient guarantee to the consumer. In a letter to the memoers, G. L. McKay, secre=- tary of the American Association of Creamery Butter “wanufacturers, reports a conversation with Dr. Als- berg, Chief of the Bureau of Chemistry, in which he states "I personally called his attention to the fact that there is at least 25 per cent of the butter now in storage that would be lower than 650 per cent fat, and it would be a serious problem for the dairy vusi- ness to have his department go cut and seize this butter". Fithout question this storage butter referred to by kr. Uckay was legal butter as defined uncer the moisture standard revulation, that is, this outter con- tained less than 16 ver cent moisture. Moreover, this butter represented normal creazery butter ranufact- ured according to modern methods. These facts sug- gest that the vercentaze of the cther constitue:ts cf outter not included under the dcuble stindard rez- ulation is of cconsiderasle itmrortince. The surrorters of the douvle standard regulation maintain that the consurer of butter is payins for the fat which it contcins and, therefore, tre ver cent of fat in butter is equally as important as is the per cent of moisture. The logic of the foregoing statement is arparent and without doubt the moisture standard and the fat standard will finally be adopted in all countries where the dairy industry is prominent. The cost of butterfat has doubled in the past three years. (3) Added to the increased cost of raw material is the enormous increase in the overhead ex- pense of operating a creamery. It is obvious that the creamery manager must use all of the legitimate means at his disposal to make the greatest profit from the butterfat which is delivered at the factory. More- over, competitive conditions compel the operator of @ creamery to manufacture butter the composition of which is as near the legal limits as prudence will al- low. The present known methods for determining each of the several constituents of butter are inadequate for general creamery practice. The moisture and salt content may be rapidly and accurately computed in any creamery by the buttermaker. These tests will in the future, as they have in the past, be the ones common- ly used for creamery testing. For technical reasons the direct determination of the fat and casein con- tent of butter must be left to the chemical laboratory. Butter contains the following commercial con- stituents: fat, moisture, salt, and curd. The fat content and the moisture content are fixed at 8&0 and 16 per cent respectively. The other constituents of butter must come within the remaining 4+ per cent pro- vided the law is not violated or good factory practice abused. A moderately salted butter contains about 2.5 per cent salt. Some markets prefer a heavier salt while others demand a light salt or none at all. The average salt content of 695 samples of American crean- ery butter as reported in Bureau of Animal Industry bulletin 149 was 2.15 per cent. This would still leave 1.85 per cent for the curd content. Keeping the Other factors constant, 3 per cent salt would leave lL per cent for curd. This is in agreement with the analyses of the 695 samples mentioned above as the av- erage ourd content of this butter was 0.88 per cent. The fact that of the 695 samples of creamery butter analyzed the curd content of individual samples varied from 0.12 per cent to 3.41 per cent makes this problem worthy of study. All authorities agree that a high ourd content should be avoided so as to insure better keeping quality of the butter. For these two reasons this study was undertaken. It was hoped that the ex- tent of incorporation and the factors that are re- sponsiole for incorporation mizht be determined under fuctory conditions. REVIE™ OF LITERATURE. There is an abundince of puclished data reiating to the comresition of crearery Sutter. The mest ccm= prehensive study was completed in 19l2 by Thompson, Shaw, and Norton (4) of the Dairy Division and rub- lished 4s bulletin 149 of the Sureau of Animal Indus- try. A sumsery of this dulletin is given on the pre- ceding pare. Lee and Farnhart (5) of the Illinois Experiment Station mide un extended study of the com- position of crearery »sutter collected from tne markets at Chicazo, Elgin, anc Aurora. These investizutors found the uverase casein and ash centent of the 2351 S4isples analyzed to be 9.47 per cent. Nothin. would ve sained by reviewinz the entire ruolisned dutez uron the comrosition of crea:ery out- ter. “ost of the analyses were made to determine the moisture content as thes moisture standard wus effect- ive at thet time. The curd content of vutter hus been fer the most part ignored. It has been variously re- ported by investiratorg «3s casein, rrotein, nitroren, and curd. The rer cent of this corstitue:nt in outter was usually arrived at by suotractine the sur cf the rercentace of fat, moisture, und salt from one hundred. Attention mizht be called to the results of the analyses oF 200 sarples of Linnesota creamery butter as reported by James Sorensen, State Dairy and Food Commissioner (6) and tabulated by McKay (7). The curd content of this butter varied from nothing to 10.42 per cent. Guthris (8) states, "The amount of washing that butter receives and the quality of the wash water is important. From the physical standpoint butter must be washed because the orine should de clear and not milky. From the bacteriological viewpoint the butter- milk should be washed out so that the bacteria will be cevrived of it as a food." According to Jensen (9) "lactic acid bacteria were found to multiply much more rapidly in unwashed than in washed butter". Thom and Shaw (10) add that "excess curd in but- ter favors mold growth and if the butter is properly washed it is less subject to the mold." MeKay and Larsen (11) after extended study and Observation concluce that "butter shoulc not be over churned in the buttermilk as too much curd and milk sumir are incorporated. This cannot readily be re- moved and in many instances it injures the flavor and keeping quality of the butter." McKay and Larsen (12) further discuss the effect of curd upon the keeping quality of butter. "The chief object of washing butter is to remove as much butter- milk as possible. The more impure the cream is, the greater is the importance of getting the butter prop- erly washed. The removal of the buttermilk constit- vents should be as complete as conditions will per- mit.* The same authors bring forth a note of warning by stating “unless the butter is of very poor quality excessive washing should be avoided. If the quality of the butter is poor, many of the undesirable flavors and odors are removed by excessive washing; while if the butter has a fine rich flavor it should be re- tained and not extracted by washing the butter more than is needed". | Michels (13) believes “one washing in which ag much water is used as there was cream is usuelly suf- ficient. When butter churns very soft two washings may be advantageous. * Wing (14) advances a reason for the variation in casein content by stating the "higher the temper- ature at which the cream is churned, the more casein will be incorporated with the butter." Wing concludes without ziving any reason that the percentage of case- in should not exceed 4 per cent. Mortensen (15) believes "the pasteurization of sour cream affects the percentage of protein in the butter, as the casein in the presence of the acid is hardened and thrown into clumps known as curd parti-~ cles that are quite readily removed in the draining and washing of butter". Stocking (16) concludes "the purpose of wash- ing butter is to remove the buttermilk" without giv- ing any reason either for or against a small amount of casein in the finished butter. MoKay and Larsen (17) state "according to the present methods of manufacture, water, salt and fat are the ccmponents most likely to vary. Casein varies very little. Occasionally the curd content may go ag high as 4 per cent. It rarely exceeds 2 per cent and seldom falls below 0.5 of 1 per cent. A high curd content will show itself in the butter in the form of a milky brine or in the form of white specks. If there is less than 2 per cent curd present in the butter, the brine shows no noticeable milkiness. More than that much curd can, as @ rule, be detected from the color of the brine. If the casein or the curd has been incorporated in the form of small lumps or specks, then abnormal amounts of curd appear. When the sample of butter is taken for analysis such a speck of curd present in the sample raises the final curd content to a comparatively high figure. As has been mentioned before, the curd and milk sugar are in- corporated from the buttermilk into the butter during the churning. In manufacturing butter for storage these substances should be excluded from the butter as thorouzhly as possible. The milk sugar and al- buminoids constitute the chief food for bacterial growth". The foregoing review of literature is not by any means exhaustive. The results of the principle investigations up to the present time are given to- gether with comments by several of the leading au-~ thorities. THEORETICAL DISCUSSION. Casein is a nitrogenous compound of milk rep- resenting about 2.5 per cent of milk by weight. It exists in milk in combination with certain cal- Cium salts in the form of extremely minute gelat- inous particles in suspension. Casein is insoluble in water and is precipitated by heat in the pres- ence of dilute acids or acid salts. (18) fn the 10 process of cream separation most of the casein is thrown out as skimmilk. The remaining portion is thrown out with the fut and these two constituents with the lactose make up the principal solid material in cream. A cream low in fat must, therefore, be high in casein. The preliminary treatment cream receives before churning in the pasteurization and ripening process tends to precipitate the casein. The degree of pre- cipitation devends upon the duration and intensity of the heat used and the acidity of the cream. (19). Thus when the cream is placed in the churn the casein is in a fine granular condition and with the fat glob- ules forms an emulsion. (20) As the cream is agitated during the churning process the individual fat globules coalesce forming a globule of larger size. A continuation of the agi- tation forms butter granules and when the granules are about 50 mm. in diameter the churning is complete. While the granule is forming small particles of case-= in are mechanically incorporated which cannot be re- moved by subsequent washing. The casein that ad- heres to the outside of the granule or is held me- chanically in pockets between the granules may be removed by careful washing and draining. ll Casein particles may be present in butter in two forms. The small minute particles, as referred to above, are invisible and can only be seen when large numbers are susrended in water, forming a milky brine. Under certain conditions of manufacture where the cream is allowed to sour and become lumpy and is then pasteurized, the lumps of curd are hardened due to the action of heat in the presence of acid. These lumps may remain intact during churning and be final- ly incorporated producing the characteristic "speckled" butter sometimes found on the market. This butter shows defective workmanship and would hardly be termed normal because modern buttermakers know how to avoid this condition. Without question some of the analy- ses showing a high percentage of casein were made from this inferior product. In this study butter made according to present day knowledge will be con- sidered normal. On page 5 the fact that some confusion exists as to the definition of the word curd is mentioned. Curd is usually defined as the remaining constitu- ents of butter which are not included under the terms fat, moisture, and salt. It consists mainly of case- in, lactose, and ash. Mckay and Larsen (21) state "in the analysis of butter the milk sugar is usually >= le included with the proteids (curd) and the ash is reck- oned with the salt". Guthrie (22) says, "The curd of modern butter con- tains very little if any aibumin, for it is taken out in the washing. The ourd, therefore, if largely case- in". Lee and Barnhart (23) express this constituent of butter in bulletin 139 as casein and ash. Mortensen and Gaessler (24%) in Iowa bulletin 156 report this constituent as protein. Thom and Shaw (25) state "the curd is equal to the nitrcegen times the factor 6.38." Thompson, Shaw and Norton (26) in bulletin 149 state, "The term ourd includes the lactose and ash." It will be seen from the foregoing statements that an accepted or recognized definition of curd has not been established. For this reason the term case- in is‘used throughout this paper. EXPERIVENTAL WORK. In order to determine the extent casein may be incorporated in butter under factory conditions a number of churnings were made. By varying the meth- ods of churning, washing, and draining an attempt was made to find how much casein might be added to the butter and the conditions which influence in- 13 corporation. One vat of cream sas used for each ex- periment. After the preliminary vat treatment as outlined in vat record, the cream was divided into two churnings. One churning was handled according to gzood factory methods as outlined in churn record and served as a check, being normal creamery butter. The remaining portion of the cream was handled so as to make a possible variation in the casein content of the finished butter. The following variations from the normal were used: 1. Unwashed butter. 2. Working butter in buttermilk. 53- Over churning in the presence of buttermilk. 4. Churning at high and low temperatures. 5. Adding starter after churning. 6. Adding cream atter churning. A vat and churn reoord was completed for each exper- iment. The duplicate lots of butter were sent to market to find if any variation in score or selling price of the butter would be made. METHOD OF SAMPLING. As the butter was completely finished and ready to put into tubs small samples were taken from at least 12 parts of the churn. These were placed in 14 @ glass jar and covered. The covers were made air tight by dipping in melted paraffin. The samples | were then held at 10° F. until analyzed. When ready for analysis the jars were placed in a water bath at 75 - 0° F. until the butter was soft enough so that it could be thoroughly stirred and mixed until of salvy consistency. METHOD OF ANALYSIS. A number of preliminary samples were analyzed to determine the casein content according to the official and optional methods. The method recom= mended by Leach (27) was finally adopted for this work. This method is as follows: About 10 grams of the properly mixed sample are weighed on an analytical balance into a tared, flat aluminum moisture dish. The moisture is evavorated from the sample by heating over a hot plate at 100° c. un- til bubbling ceases. The contents of the dish are then cooled and 50 ce of petroleum ether are added. The contents of the dish are next washed on to a filter paper and the residue washed apvroximately free from fat with petroleum ether. The residue is then allowed to dry on the filter paper which is then transferred to a Kjeldahl digestion flask 15 and the nitrogen determined according to the Gunning (26) method. The casein is calculated as follows: Nitrogen x 6.38 Amount of sample * 100 equals per cent of casein In all cases triplicate determinations of each sample were made. METHOD OF CHURNING. The normal churnings in the following experi- ments were made according to a standard method and represent butter manufactured under modern factory conditions. As these churnings were made during the spring and winter months a wriation in churning temperature was necessary, due to the seasonal change in the composition of butterfat. The chief varia- tion between the normal and special churnings was in the washing, working, and draining of the butter. The standard method used in 311 normal churninge is as follows: When the butter granules are about 50 mm in diameter the buttermilk is drawn off and water from a hose is sprayed over the butter and allowed to drain out through the open churn gate. Enough wash water is used in this manner to free the churn and butter granules from excessive buttermilk. When the wash water is but slightly turbid the churn gate 16 is closed and enough water is added to the churn to float the butter. The workers are then engaged and the butter worked several revolutions of the churn in the wash water. The water is drawn off first through the churn gate and finally carefully drained through the partly opened churn cover. The butter is then tested for moisture, salted, sand finished. METHOD OF RECCRDING EXPERIMENTS. The following ten experiments consist of two churnings each. Churning No. 1 in each instance represents normal creamery butter manufactured ac- cording to standard method as outlined on page 15. An additional supplementary record for each churn- ing is given on the page immediately following the experiment. 17 EXPERIMENT NO. I. To determine the effect upon the casein content of the finished butter by working the butter in the buttermilk. The second churning in this experiment wus handled the same as the first to the end of the churn- ing process. Then one-half of the buttermilk was drawn off and the butter worked ten revolutions in the buttermilk. The remaining buttermilk was drawn off as thoroughly as possible through the churn gate and then carefully drained by revolving the churn several revolutions and allowing the buttermilk to drain out through the partly opened churn cover. When most of the unincorporated buttermilk had been removed in this manner the butter was salted and finished without washing. The body and flavor of the butter in this churning was identical with that of the first churning which was made from the same vat of cream. Churn No. % of Casein 1 0.4189 2 0.5562 1é CITJPM RECORD i110. I. Jan. 22, '2d. Vat Condition of cream - good Past. Tesiv. 145 Past. Time 20 Yeizht - 1568 los. Test 30 lbs. Butterfat +70 Date Hour A.ll.orP.ti. Tenp. “Acid When filled : 1-22-20 : 6:30 : A. Me. : 34 : .36 "hen cooled : " ™ ™ 3: 41:30 : A, Me. 62 45 2 235 when churned : " ™ ™ : 1:30 3: P. we ot 49 3 235 Amt. Color = 7 o. Color per 100 lots. butterfat - 1.5 oz. CHUREINGS : : :Rev's :Temperature > Tire sworked >Creom:Eutter: lst : end : Sturt: End : churn: : ¢ milk : wash: wash: : : 2 3 lst: 49: 57 : 56: 56: 1:59 2 1:55: 25 : 5: 19 end: 49 : 5€ : = +: = : 1:46 : 2:36: 50 :10: 36 Calculated: calt : > eizht:Los B.F. cutter cAnt.:Rate:vet “t.: Lot ho. Ist: 1568 : 470 : 573 - 16 : 45 3: 565 : 12 a ond: = : = > Do o=t- 3 - >: 1 TESTS AND OVERPTN . s-utter:..oisture: Joisture: Salt : Overrun : “~ Overrun > millk:before : ufter >: Test : : : ssalting © salting : : : lst: 213.4 : 15.6 : 2.9: cS> Ut) 28.2 end: > 13.9 > 15.2 > 3.2 3 - 19 EXPERINENT NO. II. To determine the effect upon the casein content of the finished butter by working the butter in the buttermilk. The second churning in this experinent was handled in the same manner as the tirst until the churning pro- cess was complete. About half of the buttermilk was then drawn off and the butter worked for ten revolu- tions in the buttermilk. The remaining buttermilk was drawn off as thoroughly as possible through the churn gate. To free the butter from any unincorporated buttermilk the churn was revolved several times with the workers engzged and carefully drained after each revolution thrcugh the partly opened churn cover. The butter was then salted and finished without wash- ing. The butter in this churning was somewhat soft. A very small amount of unincorporated buttermilk re- mained in the churn. Churn No. f% of Casein 1 0.3476 2 0.5064 20 CHURY RECORD NO. II. ar e 1 3 t 20 e Vat Conditicn of cream = good Past. Tenp. 145 Past. Time - 40 Neicht - 1668 los. Test 37 los. Butterfat 617 Date Hour A.'i.orP.i. Temp. “Acid When filled : 3-1-20 : 1:30 : Po ue 2 4O :) (436 "hen cooled :" " " : 3:30 : P. wu. ¢ 45: Neut. "hen churned : 3-2-20 : 6:15 : A. Li. 2 56 3: 231 Amt. Color = 6 0z. Color per 100 lbs. butterfat - 1 oz. CHURN INGS : : :Rev's :Temperature : Time :Worked >Cream:Butter: let : end : Start: End : Churn: : > milk: wash: wash: : : : lst: 56: 58 : 58: 58: 8:15: 8:35: 20: 5: 20 end: 56: 58 : = : = : 6:55: 9:20: 25 :10: 39 :Caloulated: salt: >-Veight:hos B.F.: Butter ‘:Amt.:Rate:Net Wt.: Lot No. lst: 1668 : 617 : 752 >: 24 : 47 : 738 =: 32 / end: = : - : ~ >= cs: = 3 - : 32 TESTS AND OVERRUN . >Butter:Moisture: Moisture: Salt : Overrun : ‘* Overrun > milk:before : after : Test : : : :salting : salting : : : Ist: .08 : 14.2 > 15.0 : 3.1: #121 =: 19.5 end: .11 : 15.9 > 15.2 > 3.2 3 - : = el REXPERIVENT NO. III. To determine the effect upon the casein content of the finished butter by workinz the butter in the huttermilk. Churning Ne. e@ in this experiment was handled in the same manner as churning No. 1 until the butter granules were cf the desired size. About one-half of the buttermilk was then drawn off and the butter worked twenty revolutions of the churn in the buttermilk. The remainin= buttermilk was drawn off through the churn gate as completely as possible. The unincorporated outtermilk was squeezed out of the butter by working several revolutions and alloying the outtermilk to Gra cut of the churn cover after each revolution. The butter was then salted and finished without washing. The excessive workin: of the butter in tne buttermilk in this churning incorporated 16 per cent moisture. Churning No. “ of Casein 1 0.3676 2 0.5166 ee CHURYT RECORD NO.III. liar. 5, '20Q. Vat Condition of cream - good Past. Temp. 145 Past. Time 30 Weizrht - 138% lbs. Test 42 lbs. Butterfat 582 Late Hour A.u.orP.i. Temp. % Acid When filled : 3-5-20 : 19:30: A. i. 2: 40: .32 When cooled : " " : 12:30 : P.M. oo: 450: 431 "hen churned : 3-6-2909 : 6:20: A. He. : 56: .33 Amt. Color - 7 02. Color ver 100 lbs. butterfat 1.2 oz. CHURN ETGS : ° >Rev'is : Temperature > Time >Worked >Cream:Butter: lst : end : Start: End : Churn: : > milk: wash: wash: : : 2 8 lst: 56: 58 : 58 : 58 : 8:20 : 6:45 : 15 : 6: 13 end: 56: 59 : = : = : 9:10 : 9-35 : 25 :20: 15 >Calculated: Salt: ;Weicht:Lbs B.F.: Butter :Amt.:Rate:Net. Wt.: Lot No. lst: 1388 : 582 : 710 > 2h : 4S: 7O7 : = end: - 3: ~ : = 2: = ce 3 - : - TESTS AND OVERRUN” . :Butter:Moisture: Moisture: Salt : Overrun : “% Overrun >: milk:before : after >: Test : : : :6salting : salting ; : : lst: .13 : 15.4 : 15.4 +: 3.2: 125 : 21.4 end: .10 : 16.0 : 16.0 >: 2.9: - : - e3 EXPERIMEYT NO. IV. To determine the effect of washinz upon the case=- in content of voutter. The seccnd churnin:s in this experiment was handled in the same manner as the first until the churning pro- cess w2s complete. The buttermilk was then drawn off throuch the churn gate as completely as possible and the butter carefully drained from the unincorporated buttermilk by revolving the churn several times and allowinzs the buttermilk to drain out cf the partly opened churn cover after each révolution. The butter was then salted and finished without washing. The body of the butter is this churning was firm and the brine clear. The butter in churning No. 2 compared favoraoly as to flavor,, body, and color with the butter in churning Vo. 1 which was made from the sare vat of cream. Churn No. “ of Casein 1 0.4012 2 0.5406 ey CHURN RECORD wo. IV. Jan. 23, '20. Vat Condition of Cream - good Past. Temp. 145 Past Time 30 Weight - 1608 lbs. Test 40 los. butterfat 643 Date Hour A.M.orP.. Temp. %Acid When filled : 1-23-20 : 8:30 : Ae Ue 3: 36 : 242 when cooled : " " ® 3:10:30 : Ae XM. 3: 45: Neut. When churned: " " ™ 3: 1:40 : P. &. 3: 50 : .28 Amt. Color = °.5 oz. Color per 100 lbs. butterfat 1.5 oz. CHURNINGS : : sRev's Temperature ; Time >Worked :Cream:Butter: lst : end : Start: End: Churn: : $ * milk: wash: wash: : : >; Ist: 50: 58: 58: 58: 1:40 : 2:08 : 26 :12: 35 end: 50: #57: - >: = 2: 2:20 : 2:40 : 20 3: =: 35 >Calculated: salt: -Feignt:Lbs B.F.: Butter :Amt.:Rate:Net Wt.: Lot No. lst: 1608 : 643 : 784 >: 25 : 4% : 770 : 14 end: - 3 = : = 2 = 3 = 3 - > 15 TESTS AND OVERRUN ‘Butter:Moisture: Koisture: Salt : Overrun : % Overrun > milk:before : after > Test : : sae >: Balting : : : let: 15.2 > ~k.2 : 3.1: 127 = : =%19.7 end: 33 : 1 >; 15.& >: 3.2 3 ~ : - a) Experiment No. V. To determine the effect of watching upen the case- in content of butter. The second churnin= in this experiment was handled Similar to the first until the butter granules were of the desired size. The buttermilk was then drain off ard the putter drained free from excessive buttermilk by revelvinz the churn, with the workers engaged, sev- eral revoluticns and allowing the buttemmilx to Grain out through the churn cover after each revolution. The butter was then salted and finished without washing. The outter in ‘this churning was a trifle soft und some- what over-worked. The brine is clear but the body is somewhnrt weak cue to excessive working. Churn Mo. < of Casein 1 0.3155 2 0.4542 26 CHURN RECORD NO. V.- Feb. ch, '20. Yat Condition of cream - good Past. Terp. 145 Past. Time 30 Weight - 1595 lbs. Test 40 lbs. outterfat 638 Date Hour A.‘t.orP.l. Temp. % Acid When filled : 2-24-20 : 8:30 : Ali. 2: 38 : 233 when cooled : " ™" ™ 3:33:30 : Me 2: 44 6: (152 Then ohurned : " " " : 1:50 : Pov. 2: 4B 3 133 Amt. Color - 6.5 oz. Color per 100 lbs. butterfat 1.5 oz. _CHURNINGS : : sRev'g >Temperature : Time >Worked :Cream:Butter: lst : end : Start: End : Churn: > : milk: wash: wash: : : 3 Ist: 48: 56: 56: 56:21:50: 2:20: 30 : 7:18 end: 48: 56: =- : = : 3:50 : 4:20 : 30 3: =: 15 :Calculated: Salt :;: ‘sWeight:Lbs B.F.: Butter ‘:Amt.:Rate:vet ”t.: Lot No. lst: 1595 : 638 : 778 > 25: 4%: 787 : 28 ena: - 3 - : - > -: -— 3 - : 29 2 TESTS AND OVERRUN _ sButter:kolsture: Moisture: Salt : overrun : %& Overrun >: milk:before after > Test ; : :salting salting : : : Ist: .08 : 14.0 15.4 >: 2.7 : 149 > 23.3 end: .06 : 14.3 : 15.8 > 2.9: - : - 27 EXPERIMENT NO. VI. To determine the effect of washing upon the case- in content of butter. Churning No. 2 in this experiment was handled in the same manner as churning No. 1 until the butter granules were of the desired size. The buttermilk was then drawn off through the churn gate and the unincor- porated buttermilk was removed by revolving the churn several revolutions with the workers engaged and allow- ing the buttermilk to drain out through the partly opened churn cover after each revolution of the churn. The butter was then salted and finished without wash- ing. The butter in this churning is of good quality and the brine is clear. No special variation in body or flavor of this butter was noted when compared with churning No. 1 which was made from the same vat of oream. Churn No. “% of Casein 1 0.3782 2 0.5505 28 CHURN RECORD NO. VI. Mar. 14+, '20. Vat Condition of cream = good Past. Temp. 14+5 Past. Time 30 weizht - 1479 lbs. Test 34 lbs. butterfat 502 Date Hour A..orP.4. Temp. % Acid Then filled +: 3-14-20: 8:30: A.u. > 40 : 4S When cooled : " " ™ 3$10:00 : Awl. >: 45 : Neut. Then churned : 3-15-20: &:45 : Aw. > 53 3: 25 Amt. Color = 6 oz. (Cclor rer 100 lbs. butterfat 1.5 oz. CHURNINGS : : :Rev's sTemperature : ‘time -worked :Cream:Butter: lst :end : Start: End : churn: : > milk: wash:wash : : : 2 3 Ist: 53: 56: 54 : 54 : 8:45 3: 9:03 : 18 : 9: 26 ena: 53 : 56: = : = : 9:10 : 9:35 : 25 =: 5: 20 :Caloulated: Salt: sWeicht:Lbs.B.F.: Butter :Amt.:Rate:Net Wt.: Lot No. lst: 1479 : 502 +: = 6212 >: 20:47 +: 610 : = TESTS AND OVERRUN . >Butter:Noisture: Moisture: Salt : Overrun : *» Overrun milk:before : after > Test : : :salting : salting : : : lest: .06: 14.2 : 15.8 : 3.2: 198 : 21.5 end: .11: 15.0 : 16.0 : 3.1: - : - __ eg EXPERIMENT NO. VII. To determine the effect of washing upon the case- in content of butter. The second churning in this experiment was handled in the same manner as the first until the churning pro- cess was complete. The buttermilk was then drawn off as completely as possible through the churn gate and then carefully drained by revolving the churn several revolutions with the workers engaged and allowing the unincorporated buttermilk to run out of the partly opened churn cover after each revolution of the churn. The butter was then salted and finished without wash- inge Very little difference between the flavor, body, and brine of these two churnings could be noticed. Churn No. % of Casein 1 0.4372 2 0.5252 30. CHURY RECORD NO. VII. Feb. 2, '20. Vat Condition of cream = good Past. Temp. 145 Past. Time 30 Weicht — 1683 lbs. Test 35 lbs. outterfat 589 Date Hour A.ll.orP.M. Temp. % Acid When filled : 2-2-20 : 8:30: A.M. > 40 : 47 When cooled :" " "™ : 10:40 : A.M. > 45 +: Neut. "hen churned: "" "™ =: 1:30: oie > 49 3: 34 Ant. Color = & oz. Color per 100 lbs. butterfat 1.5 oz. CRURNINGS : : >Rev's >Temperature > Time >worked ‘Cream:Butter: lst : end : Start: knd : Churn: : : >: milk: wash: wash: : ¢ Ist: 49: 56: 56: 56: 2:15 : 3:00: 45 :13: 31 end: 49 : 56 : = +: = : 1:45 : 2:35 : 50 :10: 16 :>Calculated: Salt : sveight:Lbs B.F.: Butter ‘Amt.:Rate:net Wt.: Lot No. lst: 1683 : 589 : 718 >: 23 :4%: 711 #: 20 end: -<- : - : - > =: = 2: - 3 19 TESTS AD OVERRUN _ ;Butter:Moisture: Moisture: Salt : Overrun : % Overrun milk:before : after >: Test : : : :salting : salting : : : lst: .08 : 12.0 : 15.1 > 2.4 : 122 > 20.7 end: .08 : 14.c : 15.4 : 43.6: = : - 31 EXPrPRIMENT NO. VIII. To Geterz.ine the effect of adding cream to the butter upon the casein content of the finished butter. The second churning in this experiment was handled the same as the first until the butter was, ready to be salted. The moisture was then determined and seven pounds of sweet cream containing 27 per cent of butter- fat was added to the butter with the salt. The but- ter was then finished without further washing. Prac- tically all of the added cream was incorporated with the butter. The butter in this churning did not dif- fer materially from that in the first churnins. The theoretical amount of casein acded would be approxi- mately 0.127 rounds. . The amount actually added as shown by the chemical analysis was 0.&8C rounds. Churn No. © of Casein 1 0.3301 2 0.3543 32 CHURN RECORD NO. VIII. Vat Feb. 6, '20. Condition of cream - good Past. Temp. 145 Past. Time 30 Weight — 1630 lbs. Test 35 lbs. butterfat 570 Date Hour A.M.orP.4. Temp. “Acid When filled : 2=6-20 : 9:30 A.M. HO os: 445 When cooled : " " ™ 3: 11:30 A.ld. 45 : Neut. Then churned : " " — 2:90 Pot, : 4g 27 Amt. Color - & oz. Color per 100 lbs. butterfat 1.5 oz. CHURNINGS. : : :Rev's sTemperature : Time >Worked :Cream: Butter: lst : end : Start: End : churn: : > milk: wash: wash: : : ist: 4g: 55 : 57 : 57 +: 2:00 : 2:27 : 27 6: 17 ena: +9: 5s : 57 2 57 : 2:25 3: 2:50 3: 25 :13 ¢ 35 >Calculated: Salt: >Weicht:Lbs B.F.: Butter :Amt.:Rate:rvet Wt.: Lot No. lst: 1630 : 570 695 2:4e: 700 : - end: - : - : - - - - : = TESTS AND OVERRUN _ >Butter:Moisture: tloisture: Salt : overrun : % Overrun milk:before : after > Test : : : :Salting : mene : : : lst: : 120 0 : 3.1: 130 : 22.8 end: > il : ee 3.0: - : - 33 EXPERIMENT NO. IX. To determine the effect of adding starter to the butter upon the casein content of the finished butter. The second churning in this experiment was handled in the same manner as the first churning until the but- . ter granules were of the desired size. After careful- ly washing the butter granules with a spray of water from hose, four gallons of ordinary starter was added to the churn. The butter was then worked ten revolu~ tions of the churn. The excess starter was then drained off and the butter salted and finished without washing. It is apparent that all of the starter which was added could not be incorporated without over working the but- ter. Churn No. “ of Casein 1 0.3155 2 0.4718 34 CHURN RECORD NO. IX. Mar. 29, '20. Vat Condition of cream = good Past. Temp. 145 Past. Time 30 Weight = 1175 lbs. Test 38 lbs. butterfat 446 ‘Date Hour A.M.orP.i. Temp. Acid When filled : 3-29-20 : 4:30 : Po. ue os) $8: «(OHO When cooled :"" " ¢: 5:25 : Pp. % : 45 3: Neut. When churned : 3-30-20 : 6:10: A. Me. 3 54 3: 230 Amt. Color = 8 oz. Color per 100 lbs. butterfet 2 oz. CEURNINCS : sRevig >Temperature >Worked >Cream:Butter: lst : end : Start: End : Churn: : ¢: milk: wash: wash: : : $s 3 Ist: 54 : 56 : 56 : 56 : 6:05 : 8:25 : 20 : 6: 30 Ond: 54 : 56 : = : = : 8335 : 8:50 : 15 : 7: 16. :Caloulated: Salt >Weicht:Lbs B.F.: Butter :Amt.:Rate:Net Wt.: Lot. No. lst: 1175 : 446 : 544 218: 42 : 538 : = TESTS AND OVERRUN _ _ Moisture: Salt : Overrun : % Overrun after >: Test : : salting : : : Ww.5 : 3.0: 92 > 20.6 W.5 +: 3.3: - : - ; milk:before : :salting Ist: .10 : 13.4 end: .l11 : 12.0 29 WAPERIVENT NO. X- To cetermine the effect upon the casein content of butter by working starter into the butter and then washing. Churning No. 2 in this experiment was handled in the same manner as churning No. 1 until the end of the churning process. The butter granules were then washed with a spray of water from hose anc carefully drained. Five gallons of starter was added to the churn and the butter worked 20 revolutions of the churn to incorpor- ate the starter. The excess starter wus drained off and the butter carefully washed, salted, and finished. The flavor, body, and brine of the butter in this churning was identical with that of the butter in churning No. 1 which was made from the same vat of CcCreame Churn No. “ of Casein j 1 0.3347 2 0.3808 36 CHURN RECORD NO. XK. Jatie 28, 120. Vat Condition of cream = good Past. Temp. 145 Past. Time 30 Weight = 1272 lbs. Test 34 lbs. butterfat 432 Date Hour A.M.orP.M. Temp. “%Acid when filled : l=2%-20 : &:30 : A. Me. 3 35 3 O43 When cooled :" " "™ +: 11:30: A. we : 45 : Neut. When churned : "" " : 1:30: Pp. Me. : 48 : .29 Amt. Color - 6.5 oz. Color per 100 lbs. butterfat 1.5 oz. CHURNINGS : : :Revis >Temperature > Time >worked >Cream:sutter: Ist : end : Start: End : Churn: milk: wash: wash: : : 63 1st: 4g ; 55: 55 : 55 3: 2:20 : 2:45 : 25 3:18: 25 end: 48: 56 : 55 :- : 1:36 : 2:06 : 30 3:20: 50 >Calculated: falt : >Weizht:Lbps B.F.: Butter :Ant.:Rateset Wt.: Lot Ue. lst: 1272 : 432 : 527 218: 7% : 523 3: - endt = : = 2: = Do =: -: = : - _ TESTS AND OVERRUN . _ :Dutter:Noisture: woisture: fait : Overrun : |.Overrun milk:be2fore : after >: Test : : :6alting : salting : : : Ist: .09 : 14.2 : 15.6 : 3.1: £491 > 21.0 end: .96 : 12.8 : 15.1 : 2.7: ~ : - af EXPERIMENT YITH HAND CHURTS. In order to determine the effect of high churn- ing temoerature upon the casein content of the fin- ished butter two churnings were made in & ten gallon barrel churn. In churning No. 1 the cream was pasteurizec, ripened and churned at 60° F. This butter was care- fully worked and drained but was not washed. The body of this butter is scmewhat weak but represents a good quality of farm dairy butter. The cream for the second churning was placed at 70° F. for four days and allowed to ripen spontaneous- ly. The cream was then rasteurized and churned at 65° F. When the churning was complete the buttermilk was nearly 2111 reroved and the tutter was worked to incorporate as much buttermilk as possible. This butter was not washed. The vutter in this churning is an unsatisfactory grade of furm dairy butter. Churn % Butter Acidity Churning lioisture %Casein No. Pat time 1 34 35 25 17 0.4990 2 1g . 0 20 20 0.5915 38 Summary : The average casein ccntent of the normal sumples of butter in these experiments is 0.3646 per cent. The average casein content of the butter which was worked in the buttermilk is 0.5264 per cent. The average casein content of the unwashed but- ter is 0.5176 per cent. The average less of casein due to washing the butter is 0.1530 per cent. The casein content of unwashed butter, churned at abnormally high temperature, is ©.5407 per cent. The casein content of the butter to which start- er had been added, is 0.4718 per cent. Casein cannot be incorporated in butter to any appreciable extent by using modern factory methods of manufacture. One per cent is sufficient allowance for all the constituents of butter which may be classified under the term curd. By incorporating 15.5 per cent moisture and allowing 1 per cent for curd as much as 5.5 per cent of salt my be incorporated without reducing the fat content of the butter below the legal stand- ard. 29 No difference in score or selling price of the duplicate lcts of butter was made upon the Chicago market. Speckled butter was not found in any of the samoles. milky brine was not found in any of the samples of butter. With the exception of sample No. 1 the keeping quality of the washed butter was slizhtly better than that of the unvashed butter. Excessive overrun is probably due to the incor- poration of moisture and not to curd under modern factory conditions. (1) 191 (2) 1913. (3) 1917 (4) 191le (5) 1329 (6) 1918 BIELICGRAPRY. wWichigan Association of Creamery Owners and wanazers. Bulletin 61. Page l. October 6, 1519. U. S. Derartment of Azriculture Yearbook. Pace 487. New York Produce Review. Jan. 5, 1917. Paze 434, Thompson, S. C., chaw, R. H. and ‘iorten, R. P. The Normal Composition of Creamery Butter. Bureau of Animal Industry Eulletin 149. Page 3. Lee, Carl E. and Bernhert, Jesse “. Composition of Market Butter. Ill. Expt. Station Bulletin 139, rage 450. sorensen, James. dinnesota Cutter Analyzed. Chicago Dairy Produce - Aug. 6, 1918. Paze 32. (7) (10) 1915 (11) 1916 (12) 1910 4a Mckay, G. L. Statements on the Suodject cf Definitions and Standards of Butter. Presented to the joint Committee on Definitions und Standards. Puge 90O. Guthrie, E. S. The Book of Butter. Page 174. Jensen, O. A. Bacteriological Study of Danish Butter. Rev. Gen. Lait. 8 (1910) No. 18, page 409. Thom, Chas. and Shaw, R. H.- “Moldiness in Butter. Jou. Agr. Res. Vol. 3 to. 4, page 304. ickay, G. L. and Larsen, C. Principles and Practice of Buttermaking. Page 246. ‘okay, GL. and Larsen, C. Principles and Practice of Buttermaking. Page 247. (13) 1904 (14) 1911 (15) (16) (17) (18) 1919 (29) 1918 42 ’“%ichels, John. Creamery Butter-vVuking. Pave 103. Wing, Henry H. “ilk and Its Products. Paces 143 = 147. mortensen, he Pasteurization of Cream for Buttermaking. Iowa Exvt. Station Bulletin 156. Page 15. Stocking, wm. A., Jr. Manual of wilk Preducts. Page 254. Mckay, G. L. and Larsen, C. Principles and Practice of Buttermaking. Page 2&e. Sommers, HU. H. and Hart, E. B. The Heat Coagulation of Milk. Journal of Biological Chemistry. Vol. XL. No. I. Nov., 1919. . Page 137. Hunziker, O. F. Ctatements on the Suoject of Definitions and and Standards of Butter. (20) 1917 (21) (24) 1914 (25) 1915 43 Presented to the joint Committee on Definitions and Standards. Page 5. Fisher, iu. H. and Hocker, xX. O. Fats and Fatty Degensration. Paze 19. mcKay, G L. and Larsen, C. Principles and Practices of Buttermaking. Page e&l. Guthrie, E. S. The Fook of Butter. Page ll. Lee, Carl E. and Barnhart, Jesse wW. Composition of Market Butter. Ill. Exet. Station Bulletin 139. wortensen, i., Gaessler, W. G., and Cooper, W.H. Pasteurization of Cream for Buttermakins. Iowa Exrt. Station Bulletin 156, page 15. Thom, Chas. and Shaw, R. H. “oldiness in Butter. Jou. Agr. Res., Vol. 3 No. 4, page 304. (26) 1912 (27) 1914 (28) 1914 Aly Thomrson, S. C., Shaw, R. me, and Norton, The Normal Composition of Creamery Butter. Bureau of Animal Industry Eulletin 149. Leuch, A. E. Food Inspection and Analysis. Page 534. Gunning. Food Inspection and Analysis. Leach. Paze 145, R. P. 45 ACKNOWLEDGVENTS The writer wishes to acknowledge his indebted- ness to the members of the Dairy Department for val- uable suczestions in outlining the work. ye is also indebted to the members of the Chamical Section of the Exrveriment Station for advice and assistance in making the chemical analysis.