98 



The Second Trial was made on 30th November. A portion of the milk of 

 two days was used from the cows of each group. The milk was re-heated to a tem- 

 perature of 98° after it reached the dairy building, and was set immediately there- 

 after in deep-setting paiis, in ice-water of a temperature of 38° Fahr. 



The setting period was 22 hours. 



In each case 5 per cent of fermentation starter was added, and the cream of the 

 three lots was ripened to as nearly the same stage of acidity as possible. 



The ripening period in this trial was 15 hours. 



Table XIV shows the result of the second trial of churning cream from the 

 milk from each of the three groups. 



Tablk XIV. 



Quantity of milk set Lb. 



Per cent of butter-fat in milk 



Creaming — 



Quantity of cream Lb. 



Per cent of fat left in skim-milk . . 



Churning — 



Churning teinperature Fahr. 



. Minutes churned 



Revolutions of churn per minute 



Quantity of butter obtained Lb. 



do buttermilk " 



Per cent of fat left in buttermilk 



Results — 



Quantity of fat in whole milk Lb. 



do left in skim-milk and buttermilk '* 



Quantity of milk per pound of butter " 



Percentage of fat unrecovered 



The Third Trial was made on 4th December. A portion of the milk of two 

 days was used from the cows of each group. The milk was re-heated to a tempera- 

 ture of 95° after it reached the dairy building. To the milk fiom Groups I and II, 

 10 per cent of water was added, before it was set; the milk from Group III was 

 delayed in setting for half an hour; it was re-heated to 98° and set without the 

 addition of water. The three lots were set in deep-setting pails, in ice-water of a 

 temperature of 38° Fahr. The setting period was 22 hours. In each case 5 per 

 cent of fermentation starter was added to the cream, and each lot was ripened to as 

 nearly the same stage of acidity as possible. The ripening period in this trial was 

 16 hours. 



