DAIRY FARMING DAIRYING. 



187 



tions. Below 70° C. there is a direct increase of slime with the increase 

 in acidity, but above 70° the amount of slime depends on the heat and 

 not on the degree of acidity. Abnormal conditions in the milk (e. g., 

 admixture of colostrum milk) decidedly intinence the slime formation. 

 In case of cows attacked with foot-and-mouth disease the slime content 

 ot the milk has been found to reach 0.3 per cent of the amount of milk 

 separated, instead of the normal 0.03 per cent. — f. w. woll. 



Skimming and churning in Swedish creameries, X. Engstrom 

 (TidsTcr. Landtman, 18 {1897), Nos. 38, pp. 685-689; 39, pp. 695-698). — 

 Investigations were conducted daring the spring and fall of 1897 to 

 study the losses of butter fat in skimming and churning in the Swedish 

 creameries participating in the periodical butter exhibitions. In all, 

 50S samples of skim milk were examined, about half of this number 

 being separated at pasteurizing temperature (65 to 85° C.) and the 

 rest separated at 25 to 35° C, with the exception of 35 samples which 

 were from the gravity cold-setting system. Over half of the samples 

 were taken in the spring and the remainder in the fall. In sampling the 

 skim milk, samples of 500 cc. each weie taken every half hour on five 

 successive days, and 50 cc. of the united daily samples were used. 

 Ninety per cent of the samples were from l)e Laval separators, nearly 

 all of which were Alpha separators. 



As between the two kinds of Alpha separators, old and new, the 

 average fat content of the skim milk from old-model machines was, 

 pasteurized, 0.09 per cent; unpasteurized, 0.13 per cent; and from the 

 new-model machines, pasteurized, 0.10 per cent; unpasteurized, 0.13 

 per cent. From 90 to 95 per cent of the samples from pasteurized milk 

 contained under 0.15 per cent fat, and 55 to 60 per cent under 0.1 per 

 cent. Where the skimming was done at lower temperatures the fat 

 content of the skim milk was under 0.15 per cent in 60 to 70 per cent 

 of the cases, and under 0.2 per cent in 86 to 90 per cent of the cases. 



The samples of buttermilk analyzed, numbering 459 in all, were com- 

 posites from the churnings of several successive days. The average 

 results obtained are shown below, with variations. The loss of fat in' 

 the buttermilk per 100 kg. of whole milk is also given in the table. 



Analyses of samples of buttermilk. 



The samples from pasteurized milk contained, on the average, the 

 same amount of fat as those from the unpasteurized milk, while the 



