The Normal Composition of American Creamery Butter

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60 1. 82 2. 21 4. 32 1. 37 2. 61 3. 07 1. 96 1. 28 1. 66 . 77 1. 11 . 63 1. 28 1. 03 1. 20 . 50 . 87 1. 09 1. 16 1. 15 1. 37 1. 15 . 88 506 500 950 1, 050 1, 000 385 450 900 325 700 567 560 291 545 582 700 623 30 32 . 29 . 28 . 28 September August ... Do October. . . ... Do do 28 . 29 . 27 September do August September do 22 ... Do 23 APPENDIX.
25 TABLE I. Detailed analyses of samples of American creamery butter Continued.
Number of sample.
Month taken.
Composition.
Amount of butter made.
Test
...of cream.
Acidity of cream.
Kind of churn used.
Churning time.
n J

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