REPORT OF THE CHEMIST 



179 



SESSIONAL PAPER No. 16 



Table 1. — This shows that in all the trials except that with sour cream there was 

 an excessive loss of hutter-fat in the hutter-milk. Butter-milk, ordinarily, contains 

 between -1 per cent and -2 per cent fat — in four of these trials it was between 1 i)er 

 cent and 2 per cent. Owing to the proportionately large amount of butter-milk in 

 these trials — due to water added during churning — the loss of fat in this by-product is 

 much greater than is indicated even by these high percentages. Thus, in the case of 

 the sweet cream churning, of the 128 ounces (approximately) of butter-fat in the 

 cream used, 9 ounces (approximately) were found in the butter-milk — with an ordin- 

 ary churn and good work the amount of fat in the butter-milk would not exceed | 

 ounce. Birt bad as this is, the showing is much worse with the milk, both sweet and 

 sour. Leaving out of consideration trial ' C,' which it might be held was not repre- 

 sentative, we find with sweet milk one-seventh, or more than 14 per cent of the total 

 butter-fat in the butter-milk, and with the sour milk, one-fifth, or 20 per cent of the 

 total fat was lost in the butter-milk. 



Table TI — Details op Churning. 



Tahle 11. — Affords a partial explanation at least of the loss -in the butter-milk 

 just referred to. It reveals the very high churning temperatures used in this process. 

 Ordinarily, this temperature is about 50 degrees F. Higher temperatures, it has been 

 shown, tend to the escape of fat in the butter-milk. This well-known fact being 

 pointed out to the operator, he stated that the machine required the cream or milk to 

 be about 70° F. for a satisfactory churning— by which the writer presumes he meant 

 that butter could not be obtained in the time specified unless the cream or milk were 

 at this high temperature. 



The temperature of the wash-water, it will be noticed, also was higher than cus- 

 tomary about 10 degrees above the temperature of the wash-water as used in the 



dairy of the Experimental Farm. As a result of this high wash-water temperature, in 

 conjunction with the high churning tempernture, we might with confidence predict 

 that butter would be obtained containing a large quantity of water. 



16— 12^ 



