20 



While there is a shglit variation in the percentage of curd, there 



is no increase in the amount of curd that can be attributed to the 



warming of the milk. In fact the sample cor.taining the least 



"amount of curd of any was obtained from the Holstein milk that 



had been heated to 135 degrees. 



SUMMARY. 



We may conclude as the result of these investigations, first, 

 that there is a loss of butter when the milk is allowed to cool much 

 below the normal heat of the cow before being put in the creamer; 

 .second, that while there may not be any very great increase of 

 butter when the milk is heated there is no ri.sk of injuring the 

 quality of the butter by incorporating an excess of casein even 

 when the milk is heated as high as 135 degrees. 



I. P. ROBERTS. 



