534 



EXPERIMENT STATION RECORD. 



•41 was compared with no starter. The results of these trials are given 

 below : 



Comparison of Conn's Bacillus 41 with pasteurized cream and with no starter. 



starter. 



Conn's Bacillus 41 



Pasteurized cream 



Conn's JJacilhis 41 



Pasteurized cream 



Conn's ]5acillus41 (not 



stirred) 



Pasteurized cream (not 



stirred) 



Conn's Bacillus 41 (not 



stirred) 



Conn's Bacillus 41 



No starter 



Acidity 

 of cream. 



36.5 

 35.5 

 .35.5 

 38.0 



37.0 



36.0 

 36.0 

 36.0 



Tempera- 

 ture of 



Time oc- 

 cupied in 



churning, churning 



Deg. F. 

 56 

 56 

 56 

 56 



53 



Min. 



Fat in 

 butter- 

 milk. 



Per cent. 



0.05 



.05 



.10 



Trace. 



Trace. 



Trace. 



.0 



Trace. 



.15 



Flavor of butter. 



McKay 



or 

 Barber. 



435 

 425 

 420 

 425 



420 

 423 

 423 



Moore 



or 

 Morin. 



430 

 420 

 414 

 423 



396 



423 

 423 

 414 



Grain of butter. 



McKay 



or 

 Barber. 



300 

 300 

 295 

 300 



300 

 280 

 295 



Moore 



or 

 Morin. 



300 

 300 

 290 

 300 



280 

 280 

 280 



One hundred gallons of cream was divided into 4 equal jiarts and 

 ripened with buttermilk 48 hours old, using from 3 to 6 qt. of starter in 

 the separate cases. The acidity ranged from 31 to 3G, with the amount 

 of starter used. The principal difference was in the flavor of the butter. 



"The cream for the above lots of butter all had that thick, granular appearance 

 that is so much desired by some makers before churning; yet No. 4, where the acid- 

 ity "was 36, scored 3 points more in flavor than No. 1 when the acidity was 31." 



The effect of quick ripening with frequent stirring but without starter 

 was tried on milk which was 3 days old before it was separated, using 

 3 different lots. The acidity was 35, 36, and 37, respectively. The 

 flavor of the butter improved with the acidity. 



The effect of cabbage and turnips on the flavor of butter was studied 

 in the milk of the college herd. The results of these experiments are 

 tabulated. 



"In the first series of experiments cabbage was fed. The milk was so very dis- 

 agreeable that the man separating had put it to one side as unfit to use, and after it 

 was separated the cream seemed to still retain that peculiar odor; also in the butter 

 the cabbage flavor predominated over the fine aroma common to good butter. How- 

 ever, where the cream was pasteurized the flavor of cabbage seemed to be entirely 

 eradicated, and the butter was of fine quality. 



"We pasteurized by putting the cream in a can and immersing it in hot Avater 

 where live steam was present, bringing the temperature of the cream up to 160'-, stir- 

 ring continuallj' to jireveiit it from scorching, and keeping it at the above tempera- 

 ture for 20 njjnutes, then cooling back to a temperature of 60' and applying a starter, 

 at the rate of 4 per cent. . . . 



"On December 20 the second series of experiments was commenced. Turnips were 

 now fed to the cows. The milk was very much tainted with their odor; also the 

 cream and butter when the cream was not pasteurized. . . . 



"It would seem where cows are fed on foods largely charged with volatile acids, 

 such as cabbage, turnips, onions, or leeks, that good butter can not be made unless 

 the cream is pasteurized." 



