288 



EXPERIMENT STATION RECORD. 



The scoring of the butter made by the two lots and also from cream 

 which received different treatment is given in the following table: 



Quality of butter made when turnips were fed. 



''It will be noticed that pasteurization and the use of a starter 

 improved the flavor very much." 



Effect of period of lactation on creaming of milk and quality of butter 

 (p. 64). — The cows in the herd were divided into three lots according to 

 the period of lactation. The average percentage of fat in the skim 

 milk was 0.26 for the fresh milkers, 0.5 for those milked from 3 to 6 

 months, and 0.51 for those milked over 6 months. The time required 

 for churning increased with the stage of lactation. The scoring of the 

 butter on a basis of 100 was 93 for the fresh milkers, 92.2 for those 

 milked 3 to 6 mouths, and 90.7 for those milked over C months, the dif- 

 ference being chiefly in the flavor. 



Effect of straining mill- through broken ice before setting (p. 64). — In 

 June and July 12 trials were made of straining milk through broken 

 ice and then setting it in a creamer in ice water as compared with 

 adding 20 per cent of cold water to the cream, and of setting in the 

 ordinary way. 



"It was no advantage to strain the milk through ice before setting, 

 nor yet to add cold water to the milk. This accords with previous 

 experiments where both hot and cold water were added before setting." 



Milking machine compared with hand milling for quality of butter (pp. 

 64, 65). — On certain days about half the cows were milked with the 

 Thistle milking machine and the other half by hand, butter being made 

 from the milk of both lots. The scoring of the batter at 2 different 

 dates is given. 



"There was not so very much difference in the quality of butter 

 when first made, but the machine butter spoiled, or went off in flavor, 

 much more quickly." (See also p. 290.) 



Pasteurizing milk for butter making (pp. 65,66). — Several trials were 

 made in October, in which a vat of milk was heated to an average of 

 97° F., after which one-half of it was separated at once and the other 

 half heated to an average of 158° F. and then separated. 



