The Normal Composition of American Creamery Butter (Classic Reprint)

The Normal Composition of American Creamery Butter is a detailed look at what butter in the United States typically contains.

It compiles chemical analyses from many creameries over a year to establish averages and ranges, guiding readers through how butter’s composition varies and is measured.

The work covers 14 states and hundreds of creameries, presenting the scope, methods, and results of the analyses in a clear, data-driven way. This edition discusses how samples were collected, how fat, water, salt, and other components were measured, and how averages and by-state comparisons were formed.

• Large-scale, representative sampling across major dairy regions.
• Detailed methods of sampling and analysis, with results shown as averages and by-state breakdowns.
• Separate treatment of Navy butter samples made under contract to illustrate salt and water controls.
• visuals and tables that summarize the data for quick reference and comparison.

Ideal for readers of dairy science, food analytics, and professionals seeking a data-based view of butter composition.

The Normal Composition of American Creamery Butter