DAIRY FARMING DAIRYING. 



633 



with an initial temperature of 96° C. and a room temperature of 31° C. 

 (87.8° F.), the column had cooled to 74° C. in 1 minute, to 60° in 2 min- 

 utes, to 54° in 3 minutes, and to 42° in 6 minutes. 



" With somewhat rapid working a bottle might be taken from the steam centrifugal 

 machine, where such is used, and read at SO'^ ; on the other hand the last bottle of a 

 series of 10 or 20 might cool by standing down to 45°, or in cool weather lower. 

 These extremes would make a ditt'ereuce in the results of 0.13 per cent, equivalent, 

 if constant, to 47 lbs. of butter-fat or $9.40 on the yearly business assumed above — 

 36,000 lbs. of milk. Now this difference may easily be constant and doubtless it 

 often is so. Where each person has the same bottle it is natural to read in a uniform 

 order, so that out of the 10 or 20 bottles whirled at the same time the first bottle will 

 usually be the first read and some other one will usually be the last read, according 

 to the series. It is evident that this is a material injustice. It is to be obviated by 

 reading the bottles in a uniform order, giving each person a ditTerent bottle for his 

 successive tests." 



Butter flavor, G. L. McKay (Iowa iSta. Bui. 32, pp. 470-485).— 

 Experiments were made during the winter to study tlie effect on the 

 butter flavor of different methods of treatment of the cream, and of 

 ripening the cream with diflerent kinds of '^starters." In the majority 

 of cases the milk was that furnished by the i)atrons of the college 

 creamery. This was separated at the creamery. The butter was made 

 under well-delined conditions, and was scored by 2 or 3 persons on a 

 scale of flavor 450, grain 300, color 100, salt 100, and package 50. In 

 scoring the butter sent away from the station a somewhat different 

 scale was used, but in stating the results these have been calculated 

 to the above scale. 



In one series Conn's Bacillus 41 was compared with buttermilk as a 

 starter, and in another series the same was compared with skim milk. 

 The results of these trials are summarized below : 



Comparisons of Conn's Bacillus 41 with buttermilk and ski^n milk "starters." 



' Cubic centimeters of deci-normal alkali required to neutralize 50 cc. of cream. 

 'On basis of 450 for perfect. 

 3 On basis of 300 for perfect. 



Several trials were made in which a starter of pasteurized cream was 

 used in comparison with Bacillu.s 41, stirring the cream <luring rijxMiing 

 in some cases and in others not stirring; and in other trials Bacillus 



