No. 7. DEPARTMENT OF AGRICULTURE. 23 



EXERCISE II. 



The per cent, of fat in milk varies with different cows, with dif- 

 ferent breeds, with the same cow from day to day, from one milking 

 to another, with change of feed, change of weather, fright, abuse, 

 noise that is nnnsual, if not accustomed to them, the presence of 

 strainers at milking time may cause variation. The per cent, of fat 

 in the milk is usually lower soon after the cow is fresh, than it is 

 later in the period of lactation; with many cows the per cent, of 

 increase slightly as the cow gets older. It is usually highest for the 

 sliortest period between milkings, and when these are equal for the 

 one during which there has been most activity. The per cent, of fat 

 is more influenced by nervous condition of the animal and individual- 

 ity than by feed. 



In separator cream, the per cent, of fat varies, because of varia- 

 tion of the per cent, of fat in the milk separated, temperature of milk 

 at separating time, fullness of the supply can, speed of the separator, 

 the amount of skim milk, or water, used in flushing the bowl. 



In separator skim milk the increased per cent, of fat may be due, 

 slow speed of separator, cold milk, irregular speed, machine not 

 standing steady and firm. 



EXERCISE III. 



Scoring butter according to a score card, is but expressing in 

 mathematical terms, the quality of butter. As yet no way has been 

 devised for measuring the quality of butter, except to depend on 'he 

 judgment of those skilled in the work. The score card: 



Total, 100 



Flavor: — Should be mild, rich, creamy, with a delicate mild pleas- 

 ant aroma. 



Some of the common faults of flavor; flat, lacking in the flavor 

 due to proper development of the lactic acid, rancid due to over ripe 

 cream, old cream, unclean, showing the effect of unclean milking, un- 

 unclean utensils, surround mgs, or methods. Weedy, presence 

 of flavors probably caused by undesirable feeds. Feverish, from 

 milk from cows not in good health, or too soon after freshening, or 

 during sexual excitement. Smothered, due to closing the can of milk 

 before properly cooling, or exposing closed can of milk to hot sun 

 enroute to creamery. Fruity, or vegetable flavors, caused by pres- 

 ence of decaying vegetables or fruit. Dish rag, due to wiping uten- 

 sils with the disli cloth, instead of thoroughly scalding with boiling 

 water and allowing to dry. 



Body: — Should be firm and waxy, not brittle, greasy, tallowy, 

 spongy, sticky, or salvy. 



Color: — Should be uniform and even, free from streaks, mottles, 

 curds. 



Salt: — Should be of desired amount, thoroughly dissolved, free 

 from grit and evenly distributed. 



Style: — Package should be neat, clean, and tight. 



