Vermont Dairymen's Association. 127 



It may be remarked, however, that the differences in milk 

 and butter 3aelds between this method and careful stripping are 

 not great. This Danish method, however, does emphasize, more 

 perhaps than has hitherto been done, the actual and potential 

 losses due to incomplete milking. 



"What has science done for me ?" asks the man who runs the 

 separator. 



Nothing perhaps to make his lot the easier, but something 

 that may enable him to deliver better cream to the butter maker ; 

 for it has given him a means of detecting poor milk, and of 

 judging cream at the weigh can. This proposition is nothing 

 new. It is nothing which the operator will be likely to adopt 

 t~if his own initiative, for it spells turmoil to him ; but some day 

 rt will come. A scheme of this kind seems more called for nowa- 

 days as a cream grader than as a milk detective. Infrequent de- 

 liveries or collections and inadequate attention given the product 

 at the farm made decided differences in actual butter values whicli 

 are not measured by the Babcock. The test is easy. A pink 

 tablet of alkali dissolved in a pipetteful of water is mixed w'ith 

 a pipetteful of cream. If the fluid remains pink the cream grades 

 I, being relatively sweet; if the pink hue fades out, the cream 

 grades 2, being relatively sour. The two creams, for there will 

 be many of each, may be ripened and churned separately and paid 

 for on the basis of returns, or a discount of a cent a pound, say, 

 may be made for No. 2 cream. The system is in vogue in some 

 creameries. It's an educator; also a trouble breeder. Keep 

 thinking about it ! 



Perhaps our friend the separator operative thinks his ma- 

 chine takes out the bacteria. He may be excused for thinking so, 

 for does not one of the largest of the separator companies so 

 advertise? The solid impurities are thus largely removed, but 

 not the bacteria, according tO' Iowa Station's trials in which 

 roughly one-third of the bacteria appeared in the skimmilk, 

 one-fourth in the cream and rather less than one-half in the 

 separator slime. Neither was it found that the keeping qualities 

 of either the cream or the skimmilk were at all bettered as a re- 

 sult. As a clarifier in the sense that it may remove tangible 

 dirt, centrifugalizing milk is a success as a cleansing process ; 

 but dissolved dirt and bacterial dirt are but little affected. 



What aid has been vouchsafed the butter maker in his en- 

 deavor to make extras? 



1. Pasteurization for butter making has been popularized 

 and made more practicable, 



2. Dairy salts have been thoroughly investigated as to tiieir 

 purity, their mechanical properties and their comparative values. 



