Ib2 



The following are the creamery notes taken in the 

 course of this work : 



Treatment of cream 'before run- 

 ning it through the separator. 



One gallon of cream was thor- 

 oughly mixed with three gallons 

 of water at a temperature of 90° 

 F. 



One gallon of cream was mixed 

 with two gallons of water, at a 

 temperature of 90° F., in which 

 was dissolved one ounce of salt- 

 peter. 



Same as preceding treatment. 



Same as preceding treatment, 

 except temperature of water 100° 

 F. 



Same as preceding treatment. 



One gallon of cream was mixed 

 with two gallons of water at a 

 tempera4,ure of 212° F., in which 

 was diafeolved one ounce of salt- 

 peter. 



Same as preceding treatment. 



Same as preceding treatment. 



One gallon of cream was mixed 

 with two gallons of water, at a 

 temperature of 95° F. 



Notes on the treated cream 

 after coming from the separator. 



Flavor not removed; cream still 

 bad. 



Flavor bad, and made more so 

 by the use of saltpeter. 



Flavor still bad. 



Flavor still bad. 



Flavor bad. 



Flavor still bad. 



Flavor very bad, and butter 

 from this cream was rejected by 

 the station customers. 



Same result as above. 



Cream bad. 



