114 Thirty-Sixth Annual Report of the 



A Member: — What is the acidity of cream just as it begins 

 to thicken? 



Prof. Decker : — The acidity of the milk serum is between 

 7-10 and 8-10 percent; — where you have cream that is 40 per- 

 cent fat you haven't as much serum. You have got to measure 

 the acidity in the serum rather than in the whole cream. 



A Member: — Would you advise the average dairy butter- 

 maker to pasteurize his cream? 



Prof. Decker: — Perhaps not. I think he would perluq^s be 

 surer of his results if he pasteurized and used a starter; l)ut tlic 

 average dairy buttermaker has got the conditions under his con- 

 trol a good deal better than the creamery buttermaker has, Ije- 

 cause the latter has fifty or one hundred different men that are 

 sending him stuff ; and one of those men being delinquent might 

 cause a lot of trouble. You can control things on your own farm 

 though sometimes they may fool you. The weeds might get in, 

 blow in some way when you didn't know it ; then you would have 

 trouble. 



President Bruce :— Mr. W. N. Gilfillan of South Ryegatc, 

 a man who has had to do with creameries, and who knows all 

 about the patrons, being a patron himself, and a practical farmer 

 besides, will tell us this afternoon how we can bring about co- 

 operation between the Dairymen and the Creamerymen. I take 

 great pleasure in introducing Mr. Gilfillan to you. 



