90 



EXPERIMENTAL FARMS. 



dition of ripeness, (i. e. thick and slightly sour), it was cooled to the churning temper- 

 ature — 57° Fahr. One-half of it was churned at once, and the remaining half was 

 left for eight hours morebefore|it was churned. Four additional tests were made with cream 

 ripened in 12 hours, and this being done in one of the warm months of summer a tempera- 

 ture of 76° proved to be sufficiently high, hence the lowering of the temperature for 

 ripening in the second column to the average of 78° (as shown in table.) The sweet 

 cream (third column) was kept in ice water to the time of churning. In each of four 

 of these tests, the cream was all mixed in one lot, before it was divided into lots for 

 different treatments. 



Table IV. 



*45 points for perfection. 



Conclusions. — From these tests it appears that : — 



(1.) A slightly greater yield of butter, (• 94 of a pound of butter per 100 

 pounds of butter-fat in the cream), was obtained from cream which was ripened for 20 

 hours, than from cream ripened for 12 hours ; 



(2.) The butter from the cream which was ripened for 20 hours, was slightly 

 richer in flavour but was of no higher commercial value, than that from the cream 

 ripened 12 hours. 



(3.) The butter from the cream which was churned sweet was slightly less in 

 quantity, (1 ■ 10 pounds and 2 ■ 04 pounds of butter respectively per 100 pounds of butter- 

 fat in the cream), than the butter from the lots of cream ripened for 12 hours and 20 

 hours respectively ; 



(4.) The butter from the cream which was churned sweet was 2 points lower 

 in flavour, than that from the ripened cream. 



III. NOTES ON BUTTER-MAKING BY THE USE OF CENTRIFUGAL 



SEPARATORS. 



These have been prepared to meet the needs of butter makers who desire the assist- 

 ance of specific simple directions. 



The Milk. — The milk for the separator should be carefully strained and heated to 

 a temperature of 80 or 85 degrees Fahr. If the milk be fed at a lower temperature, the 

 cream is apt to become thick and clotted in the cylinder of the separator. 



