778 EXPERIMENT STATION RECORD. 



credited to 3 creamery patrons' deliveries for tiie season was 5.195 less on 

 weekly composite tests, as compared with daily tests; 16.602 lbs. less by the 

 semimonthly ; and 12.205 lbs. less by the monthly comi)osite test. All of these 

 are considered to be within the limits of error. 



There was no difference in temperature and acidity of cream whether kept 

 in a well-glazed crock or in one that was chipped and cracked, but cream kept 

 in the crock in every case had a bad aroma after from 44 to 52 hours. There 

 was but little difference whether or not the cream was cooled before placing 

 in a can or crock, or whether covered or uncovered, in a reasonably clean, 

 cool cellar, although it is stated that further tests are needed. There was 

 but little difference between a covered and open can as against the covered 

 and open crock for holding cream in the cellar. The weight of evidence ap- 

 peared to favor not covering the cream can or crock provided that the cellar 

 air is pure and free from undesirable odors. In collecting cream in an 

 ordinary milk can and in a wooden-jacketed can, the creahi in the latter 

 arrived at an average of 3.4° cooler than did the cream in the milk can, and 

 with slightly less acidity. 



The cost of pasteurizing cream for butter making was found to be a trifle 

 over 3 cts. per 100 lbs. of butter. Powdered milk was found to be satisfactory 

 In the preparation of cultures for ripening cream for butter making. Sodium 

 carbonate, sodium bicarbonate, and lime were used as neutralizers for lower- 

 ing the percentage of acidity in cream, and all produced a marked effect. 

 Pasteurizing further reduced the acidity. " In all cases, except the one where 

 washing soda was used, the cream churned in less time after partial neutral- 

 ization of the acid before pasteurizing. To some extent this may have been 

 due to less tweight of cream in the churn for these lots. There was also a 

 tendency for less loss of fat in the buttermilk from these lots, as compared 

 with the normal lots. There was a little difference in the percentage of moist- 

 ure and salt in the finished butter from the various lots. The ' overrun ' was 

 less in the lots where the cream was neutralized, as compared with the 

 ' overrun ' from similar lots not neutralized. In the 4 tests which are com- 

 parable, the average ' overrun ' in the normal lots was 16.9 per cent, while 

 the others averaged 13.2 per cent. The tendency was for a lower yield of 

 butter in the lots where the cream was neutralized before pasteurizing. 

 There was little or no difference in the average scores for flavor, or In the 

 total scores of the 4 lots. The results by neutralizing with limewater before 

 and after pasteurization of the cream were not decisive. More experiments 

 on all these points are needed before drawing conclusions." 



Experiments in pasteurizing resulted as follows : " The pasteurized cream 

 churned at the same temperature, in less time, in all of the comparative tests 

 with raw cream, except at 175° F., where the average time for churning was 

 the same for the pasteurized and raw lots. Tliere was not nmch difference in 

 the percentage of fat in the buttermilks from the various lots, what difference 

 there was being in favor of the raw cream lots. The percentage of overrun 

 was slightly in favor of the unpasteurized lots. There was not much difference 

 in the quality of the butter except in the lots heated at 175° I'., which scored 

 an average of nearly one point higher as compared with lots made from similar 

 cream churned raw." 



Various preservatives other than salt, used in butter making, were found to 

 contain from 15 to 38 per cent of sodium chlorid. Butter churned to the size 

 of wheat and corn granules contained more moisture and less salt than similar 

 butters churned to the size of apples. Salt applied in wet form (2 lbs. of water 

 to 5 lbs. of salt) caused a higher percentage of both moisture and salt to be re- 

 tained in the finished butter. 



