366 



BOARD OF AGRICULTURE. 



Table Showing the Butter Value of Cream Raised at 



Different Temperatures. 



First Trial. 



Milk set at 35° 



'« " 40<^ to 45° 



Second Trial. 



Milk set at 35° 



" '* 45° to 48° 



Third Trial. 



Milk set at 35° 



" " 45° to 50° 



Fourth Trial. 



Milk set at 45° 



«' << 55° 



Fifth Trial. 



Milk set at 45° 



<• " 60° 



Sixth Trial. 



Milk set at 45° 



«' <» 50^ 



The above fisrures confirm the testimony of the analyses of the 

 cream as to the relative value of the different lots, and show conclu- 

 sively that a difference of a few degrees in the temperature at which 

 cream is raised has an important influence upon its value. In the 

 first three trials the cream from the colder milk averages a fifth less 

 in value than the cream raised at approximately 10° higher tempera- 

 ture. 



(4) T^E EELATION OF THE TEMPERATUEE AT WHICH CREAM 

 IS RAISED TO THE QUANTITY OF BUTTER OB- 

 TAINED, OR TO THE RESIDUE OF FAT 

 LEFT IN THE SKIMMED MILK. 



It is noticeable that when the warmer milk reached a temperature 

 much above 45°, the amount of butter obtained was considerably 

 less than that made from the milk set at 45° or colder. In the first trial 

 the same quantity- of butter was obtained from the two lots of milk, 

 but in this case the warmer milk did not reach a temperature above 



