200 



III the 14 trials with an acidity of .37 per cent, and a 

 temperature of 70 degrees Farenheit, the minimum and 

 maximum per cent, of fat in the buttermilk was .1 and 

 2.5 per cent, respectively. In the ten trials with an acid- 

 ity of .25 per cent, and a temperature of 63 deg. Fahren- 

 heit, the minimum and maximum per cent, of fat in but- 

 termilk was .05 and .5 per cent, respectively. The most 

 exhaustive churning was made in 40 minutes at a tem- 

 perature of 67 deg. Fahrenheit, with an acidity of .49 per 

 cent, A ten gallon churn was used in this work. All 

 of the cream was from cows receiving a heavy ration of 

 uncooked cotton seed. The tests were made during the 

 time when cows were on dry food. 



In connection with this work notes were taken on the 

 cluirnability of cream containing high and low percent- 

 ages of fat. Ci'eam containing 50 per cent, fat or more 

 stuck to the sides of the churn and usually had to be 

 thinned with water before the churning was complete. 

 The best churnings were made with cream containing 

 33 per cent. fat. Cream containing less than 25 or 30 

 per cent, fat did not churn well, it being too thin. The 

 cream containing 50 or 60 per cent, fat had better keep- 

 ing qualities than the cream containing 25 or 30 per 

 cent, fat, because a large per cent, of the bacteria that 

 cause trouble in the latter was eliminated in the skim 

 milk. In ripening thick cream a large quantity of a 

 weak starter should be used. This will give good con- 

 sistency to the cream and consequently a better churning 

 will be secured. 



Churning u-Jiolc milk with dash and barrel churns. 

 As nearly all of the butter made in Alabama is made 

 from whole milk by the use of the dash churn a few 

 trials of comparing the dash churn with the barrel 

 churn were considered expedient. 



