890 EXPERIMENT STATION RECORD. 



scorer, however, claimed to be able to detect the pasteurized butter by it.s 'sweet,' 

 'curdy,' 'Hat' taste, luit did not materially reduce his score on this account. This 

 conclusion is of material consequence, as it is usually claimed that as high a tlavor 

 cannot be secured in pasteurized butter as in that made in the ordinary way. 



"Dividing the work into monthly periods (February to August), it can not he 

 said that pasteurizing ail'ects the quality of the butter more at one period than 

 another. 



"A comparison of the scores of 26 packages of butter, 8 lbs. and 60 lbs., from the 

 same churning shows that the size of the package exerts an appreciable effect on 

 the scorer's judgment of the butter flavor, the larger package scoring A to 2 points 

 higher than the smaller. On 'grain,' however, the size of package exerts no effect 

 on the score. The importance of this deduction we believe to he considerable. 

 Care should be taken, particularly in experimental work, to see that size of package 

 is uniform throughout so as to eliminate this disturbing factor. 



"The butter made from pasteurized milk was scored considerably lower on 'grain 

 or body' than that made from unpasteurized milk. The pasteurizing process injures 

 the 'gram and body' of tin- butter (according to American (Chicago) standards'), as 

 62 per ceut of the unpasteurized butter scored over 29 points on grain, while only 25 

 per cent of the pasteurized butter was given this score. This conclusion might be 

 altered if butter had been sent to markets that are in the habit of using pasteurized 

 goods. 



"1h our experiments both pasteurized and unpasteurized butter were quite uni- 

 form in quality, a slight difference existing in favor of the pasteurized goods. 



"Pasteurizing the milk increased the keeping quality of the butter when stored 

 for 2 to 4 weeks at butter cellar temperature, 50 to 60° F. 



"Analyses of 14 samples of pasteurized and 19 of unpasteurized butter show but 

 very little difference in the chemical composition. The average per cent of water in 

 the pasteurized butter was 13.11 and in the unpasteurized 13.62. 



"Heating the milk to 155° F. increases the skimming capacity of the separator, i. c, 

 more milk can be satisfactorily skimmed per hour at this temperature than at 85° F., 

 provided the milk is heated by passing it over a hot surface. If heated to this high 

 temperature by forcing steam into it, the skimming is unsatisfactory. 



"More sediment accumulates in the separator bowl when the milk is skimmed at 

 155° F. than at 85° F. This is much more noticeable in ripe or tainted (sour) milk 

 than in pure, sweet milk. 



"A richer buttermilk was obtained from the pasteurized than from the unpasteur- 

 ized ehurnings in hot weather, when the pasteurized cream, as a rule, was not so 

 easily and thoroughly cooled as the unpasteurized. At other seasons when both 

 ehurnings Avert; made at about the same temperature there was not much difference 

 in the amount of fat left in the 2 buttermilks. 



"The yield of pasteurized butter in our experiments was on the average a little less 

 than from unpasteurized butter. . . . 



"The slight advantage as to keeping quality would in all probability be offset by 

 the injury which it gives the grain as judged by American standards, and when we 

 take into consideration the extra labor and expense involved in the process it is 

 hardly to be expected that the system would yield increased returns over the ordinary 

 method. 



"In conclusion, we would say that according to tin; present demands of the 

 American market, its introduction into creameries that already make a good product 

 would hardly be justified." 



The necessity for a butter standard, F. A. Genth, jr. (Pennsyl- 

 vania J>ept. A (jr. Bpt. 1897, pp. 549-560). — This consists essentially of 

 descriptions and tabulated analyses of 100 samples of butter collected 

 in Philadelphia and vicinity. The work was undertaken to furnish 



