REPORT OF THE AGRICULTURIST. 



89 



Table III. shows a summary of 41 tests made of the different ferment- 

 ation starters at different seasons of the year. The figures are representative 

 of the whole year. The pure Culture in 16 cases was that which was prepared by 

 Chr. Hansen, in two cases that prepared by Zoffmann. The cream used in these tests 

 was separated from the milk by a centrifugal machine. 



Table III. 



Number of tests made ..... 



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 buttermilk per cent 



Butter made per 100 lbs. of fat in milk Lbs. 



Proportional yield , 



Buttermilk 

 Culture. 



14 



67-5° 



14 



56° 



29 

 015 

 117 06 

 100 00 



Pure 



Cultures. 



18 



75° 



14 



57° 



22 



014 

 117-58 

 100 44 



Central 

 Experimen- 

 tal Farm 



Culture. 



74° 



14 



57° 



19 



016 

 118 73 

 101-43 



Conclusions^ — From these tests it appears that : — 



(1.) The flavour of butter is largely determined by the ferments (or bacteria) 

 which develop in the milk or cream ; 



(2.) The ferments (or bacteria) which cause milk and cream to ripen (or turn sour) 

 are ordinarily introduced into them from the atmosphere, from the milk vessels, from 

 the bodies of the cows or and from the clothing and persons of the milkers ; 



(3.) Where no disease exists and where no offensive odour is prevalent, the fer- 

 ments (or bacteria), which get into the milk and cream, produce only odours and fla- 

 vours which are agreeable in the butter ; 



(4.) The atmosphere of a thoroughly clean dairy building, contains ferments (or 

 bacteria) which get into all milk and cream exposed to it, and which are capable of im- 

 parting to the butter a flavour of high market value ; 



(5.) The Culture of ferments (or bacteria) obtained from that source — the Central 

 Experimental Farm Culture — imparted a more valuable flavour to the butter, than the 

 pure Culture of lactic ferment from the laboratories of Messrs. Zoffmann and Chr. 

 Hansen ; 



(6.) A slightly larger quantity of butter was made per pound of butter-fat in the 

 cream, and a little shorter period of churning, (three minutes less), was required after the 

 use of the Central Experimental Farm Culture, than after the use of the other Cul- 

 tures tested ; 



(7.) Every butter-maker may make a Culture of ferments (or bacteria) for the 

 making of a fermentation starter of excellent quality, in his or her own butter-making 

 room, if everything in and about it be kept scrupulously clean ; 



(8.) The use of a fermentation starter of fine flavour, imparts to the butter made 

 from stable-fed cows, and from cows which have been milking for periods of more than 

 six months, a flavour of high market value, which is not usually obtainable otherwise. 



II. CHURNING CREAM AT DIFFERENT STAGES OF RIPENESS. 



A series of tests were made to ascertain the effect of churning the cream at different 

 stages of ripeness, on the quantity, flavour and keeping quality of the butter made 

 therefrom. 



Table IV. shows the particulars. 



The ripening of the cream recorded in the first and second columns of the table was 

 commenced at a temperature of 80° Fahr. As soon as the cream was at the desired con- 



