99 



Table XV shows the result of the third trial of churning the cream from the 

 milk, from each of the three groups. 



Table XV. 



Quantity of milk set Lb. 



Per cent of butter-fat in millc 



Creaming — 



Quantity of cream Lb, 



Per cent of fat left in skim-milk 



Churning — 



Churning temperature Fahr, 



Minutes churned 



Revolutions of churn per minute 



Quantity of butter obtained Lb. 



Quantity of buttermilk " 



Per cent of fat left in buttermilk 



Results — 



Quantity of fat in whole milk Lb. 



Quantity of fat left in skim -milk and buttermilk " 



Quantity of milk per lb. of butter " 



Percentage of fat unrecovered 



Milk fiom 



3-25 



19 



•35 



4-18 



1.55 



31 



37-79 



475 

 19 

 15 



4-60 



1.28 

 25-5 



27 -82 



Group III. 



308 

 3.8 



62 

 •50 



62<> 

 49 

 66 

 1200- 

 50 

 •20 



11-70 

 1-33 

 25-6 



11 37 



7F-7i 



