88 



EXPERIMENTAL FARMS. 



Table I. shows the results of 5 comparative trials of the, (1) Chr. Hansen's dry 

 lactic ferment or pure Culture ; and (2) ordinary buttermilk as fermentation starters. 

 The yield of butter in these trials was slightly in favour of the buttermilk Culture, 

 but the keeping quality was in favour of the Hansen's pure Culture. 



Table I. 



Number of tests made. 



Quantity of cream Lbs . 



Fat in cream 



Temperature for cream ripening • Fain. 



Period for cream ripening hours . 



Temperature of cream when churning was started Fahr . 



Period of churning minutes. 



Fat left in buttermilk per cent . 



Quantity of butter manufactured ... Lbs . 



Butter made per 100 lbs. of fat in cream 



Score (for flavour) after 39 days average. 



Hansen's 



Pure 

 Culture. 



Buttermilk 

 Culture. 



125 



26 67 



70° 



20 



56° 



17 

 14 



31-33 

 117 47 

 *43£ 



125 



26 G7 



69° 



14 



56° 



19 

 •10 



3171 

 118-89 

 *40£ 



*45 points for perfection. 



Table II. shows the results of the comparative trials of, (1) the Zoffmann's 

 Culture ; (2) the Chr. Hansen's Culture, and (3) the Central Experimental Farm Culture 

 as fementation starters. The tests were conducted under favourable conditions in each 

 case, and the starters were prepared directly from the pure cultures. Other comparative 

 tests have been made, as shown in table III. 



Table II. 



Number of tests made .- 



Quantity of cream Lbs. 



Fat in cream " 



Temperature for cream ripening Fahr 



Period for cream ripening hours 



Temperature of cream when churning was started Fahr 



Period of churning minutes 



Fat left in butter milk. per cent. 



Quantity of butter manufactured Lbs. 



Butter made per 100 lbs. of fat in cream " 



Score for flavour^ Jft^™.V.V -".V.: W*^ 



Zoffmann's 



Culture of 



lactic ferment. 



Chr. Hansen's 



Culture of 

 dry lactic fer- 

 ment. 



56 



11-88 



725 



24 



56° 



125 

 01 



13 81 

 116 25 

 *41"5 

 *33-5 



* 45 point3 for perfection. 

 Remarks on the butter at the second time of scoring :- 



Central 

 Experimen- 

 tal Farm 

 Culture. 



56 



11-88 

 72-5° 

 24 

 56° 

 14 

 

 13 

 117 

 42 

 36 



1 

 91 



09 

 ■5 

 



(1.) Zoffmann's Culture, " off and foul." 



(2.) Chr. Hansen's " " considerably off flavour." 



(3.) C. E. F. " " of a better keeping quality than the others." 



56 



11-88 

 72-5° 

 24 

 56° 

 14 

 01 

 13-85 

 116-58 

 44 

 40-5 



