92 ANNUAL REPORTS OF DEPARTMENT OF AGRICULTURE. 



and of installing the right principles of successful operation in those 

 just starting. 



In cooperation with the Office of Markets and Rural Organization, 

 butter from southern creameries has been stored to determine its 

 keeping qualities. Indications so far show no difference as compared 

 with butter of the same quality from other sections of the country. 



EXPERIMENTAL CREAMERY AT GROVE CITY, PA. 



In last year's report mention was made of an experimental cream- 

 ery established at Grove City, Pa., by cooperation of local interests 

 with the Dairy. Division. The new building was occupied July 19, 

 1915, and the manufacture of butter was begun immediately. In 

 order to insure the best quality of butter only sweet milk and cream 

 of good flavor are accepted. A complete and simplified system of 

 accounts was installed, with the assistance of the Office of Markets 

 and Rural Organization, and this proved so satisfactory that its 

 general adoption among creameries has been advocated. 



Arrangements were made to market the creamery by-products and 

 the farmers' skim milk to the best advantage in the form of cottage 

 cheese, condensed skim milk, and casein, and all these have yielded a 

 substantial profit. The total receipts of the creamery for the year 

 amounted to $82,432.22. 



The business at the Grove City Creamery has been developed in 

 14 months from one of 3,750 pounds of butterfat a month, delivered 

 by 54 patrons who received $1,281.05 for their product, to one of 

 36,777 pounds delivered by 338 patrons who received $13,551.30. 

 The butter is of such quality that it sells at wholesale in 1-pound 

 prints for 3^ cents above New York extras. 



The creamery has furnished a means of carrying on experiments in 

 the making of cottage cheese. As a result of experiments it is now 

 possible to produce an excellent quality of this product, possessing 

 the characteristic flavor and body, from pasteurized skim milk and 

 also from mixtures of up to 50 per cent of buttermilk with skim milk. 

 The pasteurizing temperature recommended is 145° F. for 30 minutes. 

 The buttermilk must be of good quality. The normal temperature 

 for cottage cheese (90° to 110° F.) was found satisfactory, and a 

 yield of from 13 to 22 pounds per 100 pounds of milk was obtained. 



Casein of excellent quality also has been made from sweet pasteur- 

 ized cream buttermilk and skim milk without the addition of chemi- 

 cals. The method consists of heating the soured buttermilk or skim 

 milk by running it through an ordinary ejector, which causes the 

 curd and whey to separate quickly and thoroughly. Some samples 

 of this casein were tested for paper sizing by a commercial firm, and 

 the results indicate substantial possibilities for profitable disposal of 

 buttermilk casein. 



A few small churnings were made under uniform conditions of 

 cream pasteurized when sweet, when mildly sour, and when very 

 sour. Nearly all the butter from the mildly sour and very sour lots 

 of cream had an oily, metallic flavor which was most pronounced in 

 the latter. The losses of fat in the buttermilk of these two lots were 

 noticeably greater than with sweet cream. 



The efficiency of pasteurization from a bacteriological standpoint 

 was tested and found to vary in per cent of bacteria destroyed from 

 99.94 to 99.99. 



