REPORT OF THE CHEMIST. 189 



SESSIONAL PAPER No. 16 



The data respecting the butter obtained maj' now be cited : — 



Weight of butter pounds 4-5 



Fat in butter percentage 82 -15 



Fat in butter pounds 3 -696 



The following statement summarizes the results : — 



Fat in cream as churned pounds 3 "91 



" buttermilk pounds -198 



" butter " 3-696 



pounds 3 -894 



It is thus seen that practically all the fat present in the cream immediately prior 

 to churning was accounted for, and, further, that there was no increase in its amount 

 — due either to fatty degeneration of the albuminoids or absorption of atmospheric 

 oxygen, as claimed by Mr. Cole — either prior to churning or during the churning 

 process. 



Experiment '5.' — November 28, 1899 : A quantity of cream having been ripened 

 in accordance with the afore-mentioned directions, was thoroughly mixed (so as to be 

 uniform in quality throughout), and divided ; half was churned by the Cole process, 

 and half was churned by the farm daiiyman in the churn ordinarily used in our dairy. 

 The data are tabulated as follows : — 



By Cole Process — 



Weight of cream pounds 27 



" butter obtained pounds 8 "125 



Fat in butter percentage 83 -48 



Fat in butter ' pounds 6 '912 



Buttermilk and washings pounds 130 



Fat in buttermilk percentage 0-26 



Fat in buttermilk pounds 0-338 



Total weight of fat pounds 7 -25 



By Ordinary Method — 



Weight of cream pounds 27 



" butter obtained . " 8-656 



Fat in butter percentage 84 -25 



Fat in butter pounds 7-29 



Buttermilk and washings pounds 20 



Fat in buttermilk percentage -2 



Fat in buttermilk pounds -04 



Total weight of fat pounds 7-33 



Percentage of the total fat supplied in cream, as found in 



the buttermilk by Cole process 4-61 



Percentage of the total fat supplied in cream, as found in 



the buttermilk by ordinary method 0-54 



It is thus evident that we were unable to obtain as much butter by the Cole as by 

 the ordinary method, and. that there is a much greater loss of fat in the buttermilk by 

 the former than by the latter process. 



