— i8 



Two things are shown by the table : first, that the Jer.sej^ milk 

 was more completely creamed than the Holstein ; .second, that the 

 treatment of the milk before setting had a slight, but well marked, 

 influence upon the amount of fat left in the skimmed milk. If we 

 rearrange our table this last will be brought out more clearly. 



* Average percentage of fat in skim milk of between 

 200 and 300 settings, with three Jersey and grade 

 Jersey cows, . . _ _ . 



•35 



It will be seen that the difference in the amount of fat in the 

 skim milk from the different treatment before setting is so small as 

 to appear insignificant, being only .11 of one per cent, against al- 

 lowing the milk to cool before setting and only .24 of one percent. 

 in favor of heating the milk up to 135 degrees. Yet even this 

 slight difference with a herd of thirty cows giving thirty pounds 

 of milk per day would involve a loss of just about a pound of 

 butter fat in the one case and a gain of about two pounds and a 

 sixth in the other. 



The next point that demands attention, is the relative amount of 

 butter secured from the cream raised at different temperatures of 

 setting. When we came to analyze the butter, as will be shown 

 further on, it was found that the percentage of water ,was both 

 very high and very variable. (It will be remembered that the 



* Dr. H. p. Armsby. 

 1885, p. II. 



Bulletin No. 7, Wisconsin Agricultural Experiment Station, Oct. 



