ISO 



fed to the cows would remove weedy taste in the milk, 

 the next step was treating the milk and ci-eam. 



The following are creamery notes taken in the carrying 

 out of this work : 



Treatment of creaTn before run- 

 ning i>.irough the separator. 



Notes on treated cream after 

 coming from, the separator ; the 

 j,ntreated cream being very hittet 



One gallon of cream was thor- 

 oughly mixed with 2 gallons oi 



water, at a temperature of 150-^^ Bitterness removed, but flavor 

 F., in which one ounce of salL-l^j.. ^^^^^ ^^^ ^^^^^ rather soapy 

 peter had been thoroughly dis- 

 solved. 



Same as above, but no saltpeter 

 used. 



One gallon of cream was thor- 

 oughly mixed with 2 gallons of 



Not a trace of bitterness in the 

 washed cream. 



Not a trace of bitterness in the 



water at a temperature of 160° F. cream, and of a fine flavor 



One gallon of cream was thor- 

 oughly mixed with 2 gallons of 

 water at a temperature of 160° P., ^q^ ygj-y good, 

 and containing 1 oz. of saltpeter. 



Bitterness removed, but cream 



One gallon of cream was thor- 

 oughly mixed with 2 gallons of 

 water at a temperature of 160° F. 



One gallon of cream was thor- 

 oughly mixed with 2 gallons of 

 water at a temperature of 74° F. 



One gallon of cream was thor- 

 oughly mixed with 2 gallons of 

 water at a temperature of 74° F. 



One gallon of cream was thor- 



Bitterness removed. 



Bitterness removed. 



Excellent cream, not a trace of 



bitterness. 



A slight trace of bitterness in 



oughly mixed with 2 gallons of the cream, but this would not ordl- 

 water at a temperature of 68° F. narily be detected. 



One gallon of cream was thor- 

 oughly mixed with 2 gallons of 

 water at a temperature of 69° F. 



Slight trace of bitterness in tiie 

 cream. 



