DAIRY FARMING DAIRYING. 



263 



"Averaging tlio scores of each judge ou the clilfereut kinds of butter gives the fol- 

 lowiug figures : 



Butter from gathered cream. 



"A comparison of the foregoing scores shows that the fresh l)utter from the sepa- 

 rator cream ripened about 2 days was the best. In nearly every one of the 11 trials 

 such butter scored from 46 to 48 ou flavor. The 4 trials of separator cream ripened 

 for about 1 day at a higlier temperature, with few exceptions, scored lower than the 

 butter from cream ripened for a longer time at a lower temperature, although the 

 number of experiments made was not sufficient to determine this point definitely. 

 Some of the scores of the gathered cream butter are as high as those of the best 

 separator butter, but usually they are lower. This shows that it is possible to make 

 as good butter from gathered as from separator cream. 



"It should be said that during the interim between the different experiments 

 the Conn culture was used in the sweet cream from day to day. In these cases the 

 cream was not divided, but the quality of the butter compared with our usual product 

 was noted. 



"While in the main no ai^preciable difference was observed between the cultured 

 and the normal butter, yet occasionally the product did not seem to be up to the 

 usual standard of the creamery. These regular churniugs far outnumbered the 

 experimental ones, but as they were not checked by duplicate lots of cream ripened 

 without any starter, their evidence is not so strong as in the case of the regular 

 experiments described in this bulletin. However, they substantiate these experi- 

 ments and add further data that point to the same conclusion that the "^41' culture 

 failed to improve the quality of the butter as compared with that made from nor- 

 mally ripened cream." 



To test the etfect of the use of B41 on the keeping quality of the but- 

 ter, all of the butter that was sent to one of the scorers (A. H. Barber, 

 a leading commission merchant of Chicago) was placed in cokl storage 

 after being scored by him. The date at which the butter was phiced 

 in cold storage is not given in the bulletin. On November 18 all the 

 packages were removed from storage, allowed to stand at room temper- 

 ature for 2 days, and again scored by Mr. Barber on the basis of cold- 

 storage goods. A week later the same samples were scored by Mr. 

 Woolverton on the same basis. A summary of these scores compared 

 with the scoring of the fresh butter is given. 



"The result of 11 experiments with separator cream ripened for 2 days may be 

 grouped as fallows: 



"In () experiments 'B41' scored a total of 2H points above normal. 



"In 4 experiments 'B41' scored a total of 10 ])oiuts below normal. 



"In 1 experiment 'B4l' scored the saini! as normal butter. . . . 



"There was little difference (2 points) between tlio sum of the scores of the 'B41' 

 and normal butter wlien botli were taken from storage, but as the fresh normal but- 

 ter scored 94 poiuts higher than the fresh 'B41' butter the loss of flavor by storage 



