101 



The followins^ Table shows the results from the two trials of churning cream at 

 different stages of ripeness. 



Table XVII. 



First Trial. 



No. of churn. 



Daisy churn Size. 



Quantity of milk Lb. 



do cream " 



Stage of ripeness 



Churning temperature Fahr. 



Minutes churned 



Kevolutions of churn per minute 



Quantity of butter obtained Lb. 



do milk per lb. of butter " 

 Per cent of fat left in buttermilk 



No. 1 

 No. 2 



169 

 30 



Sour. 



m° 



63 

 6G 

 6-5 

 26- 

 ■20 



No. 2 

 No. 5 



338 

 60 

 Mixed. 

 60° 

 35 

 62 

 12-7 

 266 

 •50 



No. 3 

 No. 2 



169 

 30 

 Sweet. 

 60° 

 65 

 68 

 6- 



281 

 1-30 



Second Trial. 



No. 1 

 No. 2 



194 

 30 



Sour. 



62° 



40 



66 



7'25 



26-7 

 •15 



No. 2 

 No. 5 



387 



60 



Mixed. 



62° 



30 



64 



13-75 



28-1 



•90 



No. 3 

 No. 2 



194 

 30 

 Sweet. 

 62° 

 65 

 68 

 6- 



32-3 

 200 



These trials showed : — 



(1.) A longer churning period for the sweet cream than the sour ; (the mixed 

 cream was churned in shortest time, because the revolving barrel churn, size No. 5, 

 was a larger size than No. 2) ; 



(2.) 14-6 per cent more milk or cream of equal quality, required to yield each 

 pound of butter, when the cream was churned sweet, than when it was churned sour; 



(3.) The buttermilk from sweet cream to contain 165 per cent of fat, as com- 

 pared with -It of 1 per cent of fat in the buttermilk from sour cream. 



Other experiments on this matter are in progress. 



Experiments on the Heating of Milk to 150° Fahr. 



The heating of milk and cream to the scalding point — 150° Fahr. — has been 

 undertaken in some places, to sterilize them for keeping qualities and for whole- 

 Romeness in table use. Cream has been sterilized also for the purpose of regulating 

 the degree of acidity which would be developed in a given time by the addition of 

 a percentage of fermentation starter of known strength or acidity. Before under- 

 taking a series of tiials in the sterilizing of milk and cream, for the purposes which 

 have been mentioned, a few tests were made to discover the effect of scalding milk 

 and cream to 150° Fahr., upon the quantity, odour and flavour of the butter. 



The First Trial was made on 10th October. 350 lb. of milk were mixed, 

 after which 190 lb. were heated to 150° Fahr. Both lots were then set in deep- 

 setting pails, in ice-water of a temperature of 88° Fahr. 



The setting period was 22 hours. 



A Second "Trial was made on 12th October, when 360 lb. of milk were used. 

 The treatment was similar to that of the first trial. 



