DAIRY FARMING DAIRYING. 289 



" It was found that the cream was richer from the milk heated to 158°, and the 

 feed had to be increased in order to prevent the cream outlet from clogging. The 

 extra feeding did not increase the loss of fat in skim milk. All our experience goes 

 to show that the capacity of a separator is increased and that it will skim closer by 

 heating the milk to 100° or over before skimming. 



"In churning the cream from the two temperatures for heating it was found that 

 the cream from pasteurized milk churned in a little less time (average 3 minutes) 

 and with less loss of fat in the buttermilk — 0.13 per cent, as compared with 0.19 in 

 the buttermilk from unpasteurized milk. . . . 



"The quality of the butter is better where pasteurization is practiced. ... If 

 the cream is properly cooled for a sufficient length of time before churning, the grain 

 of the butter will be all right." 



Pasteurized cream (p. 66). — Twenty trials were made in making butter 

 from pasteurized cream as compared witli cream not pasteurized. The 

 scoring of the butter showed very little difference, although the butter 

 from pasteurized cream kept slightly better. 



Moisture in butter (p. 66). — The average of 48 samples of butter from 

 the dairy department was found to be 11.034 per cent of water. The 

 average water content of 14 samples, selected at random, was 11.297 

 per cent. Butter treated in a centrifugal butter dryer averaged 9.402 

 per cent of water, while the same butter bandied in the ordinary way 

 contained 10.125 per cent. 



Temperature for ripening cream (pp. 66. 67). — Twenty-one trials were 

 made, in which one lot of cream was ripened at an average temperature 

 of 73° F., while the other lot was ripened at 60° F. It required 37 

 minutes to churn the former and 33 minutes to churn the latter. The 

 percentage of fat in the buttermilk averaged 0.15 in the former case 

 and 0.165 in the latter. The scoring of the butter gave no conclusive 

 indications. 



Different percentages of starter used to ripen cream (p. 67). — Thirteen 

 trials, in which from 3 to 10 per cent of starter was added to one lot 

 and about 11 per cent to the other, showed very little difference in the 

 average results for the two lots, either in the loss of fat in the butter- 

 milk or the quality of the butter. 



Effect of icashing butter (p. 68). — The results are given of 18 trials, 

 in which the churning was divided into three parts, one part being 

 unwashed, another washed once, and the third washed twice. The 

 scoring of the butter showed less difference in favor of washing than 

 last year (E. S. B., 9, p. 486). 



Quality of butter made ivith centrifugal dryer (p. 6S). — Half of the 

 butter from the churning was put into the centrifugal dryer, which 

 was revolved until no more moisture came from the butter, when it 

 was removed, salted, and worked as usual. The other half of the 

 churning was salted and worked in the ordinary way. As shown by 

 the scoring of the butter, the quality " was practically the same for 

 both methods." 



Sweet and dent corn for milch cows, Gr. E. Day (Ontario Agr. 

 Col. and Expt. Farm Ept. 1897, pp. 83, 84). — An experiment was made 



