180 EXPERIMENTAL FARMS 



7-8 EDWARD VII., A. 1908 

 Tablb III. — Composition op Butters. 



Table III. — The correctness of the conjecture made in the preceding paragraph is 

 well supported by the high percentages of water in these butters. In one instance 

 ■the water exceeds the legal limit; in two cases the percentages are dangerously close 

 to this limit and in the two remaining butters from fresh milk the percentages are 

 13-99 and 14-41 — considerably higher than is desirable for butter with good keeping 

 qualities. 



In other respects the butters are fairly normal. The percentages of curd present 

 show that the claim that the butter made by this process is free from this constituent, 

 falls to, the ground. 



Table IV. — Economy of the Process. 



Table IV. — This is a most instructive table, since it traces the butter-fat through- 

 out the whole process and gives the amount and percentages of the loss of this very 

 important constituent that occurred in the several trials. Using sour or ripened cream, 

 this loss is almost 2 per cent; with sweet cream it amounts to 9 per cent of the total 

 butter-fat. If we except the 'unsatisfactory' trial ' C,' the loss with sweet and sour 

 milk is 33 per cent and 34 per cent, respectively — practically two-thirds only of the 

 butter-fat is found in the resultant butter. 



If the weight of the fat in the butter-milk f.nd wash water be added to that con- 

 tained in the butter and the sum compared vvith the amount in the cream or milk 

 placed in the churn, it will be found that in each trial there is a v.-eight of fat var.v- 

 ing from -4 ozs. to 3-4 ozs. — to be accounted for. This represents largely the butter- 

 fat unavoidably lost in the apparatus. It has already been remarked that ovdng to 

 the construction of the machine it is impossible to remove all the butter from the 

 mechanism of the churn. Every effort was made to accomplish this, but it was very 

 evident to all present that a considerable loss must ensue from this cause. Hot v.^atcr 

 was required to thoroughly cleanse the mechanism (dasher and disc) of fat before 

 proceeding to the next trial. 



In conclusion, as far as our investigation gives proof, the only claim made good 

 is that regarding the time of churning. The process appears to be one of the most 

 wasteful of all those that have been put forward to supercede the ordinary or orthodox 

 methods of butter-making and which have been examined in the Farm laboratories 

 during tlie past tv»-cnt\ years. 



