MOISTURE IN BUTTER.

Gisborne Times, Volume XXIX, Issue 3184, 1 April 1911, Page 2

MOISTURE IN BUTTER.

IS THE BREED' OF' THE COW A

FACTOR 1"

Mr Vuaflart of the Agricultural Experiment- station m Arras, France, has been analysing butter for water which is always in order, hut he lias also analysed butter made from the milk of two breeds of cows, those of Hainaut and of Maroillaise, whereby he seems to inn ply a belief that the breed of the cows should have any influence on the- waterin the butter. 'The result, was that the former varied from. 12.9 per cent (in January) to 13.3 per cent (in. August), averaging 14.6 per cent, while the lattervaried from 11.5 per cent... (in, April) to 17.3 per cent. (in. October), averaging 13.17 per cent, thus, seeimingly confirming the above theory.. The butter was seemingly collected: from various farms, but even, if both kinds of butter had been made under exactly tlie same conditions (says a writer in’ “Hoard’s Dairyman”) it would only have -proved—what every body knows—that as for instance —the churning temperature for Jersey cream and Holstein cream must be varied a little to get good results. It is worthy of notiqc by those who want to make criminals of makers of butter with more than 16 per " cent of water tliat this was exceeded in 1 'inner, hv French farmers in questb ereas the analysis of butter fr£? L amery where they had control jeratures showed from 14.9 per cuto To 18.6' per- cent- inJanuarv and February and from 13.8 per cent to 14.8 per cent in August and September indicating an international increase of the water percentage at a season, when butter was dear while the cooler conditions would naturally tend to decrease it.