DAIRY FARMING DAIRYING. 



535 



111 2 experiments a i)art of tlie creuui wus frozen ;ind ke[)t in this 

 condition from 10 to IL* hours, when it Avas thawed out and ripened. 

 In the tirst experiment buttermilk was used as a starter, and in the 

 second no starter was used. The results with the frozen and unfrozen 

 cream are summarized below : 



Butter made from frozen and unfrozen cream. 



Two experiments were made in which the cream from fresh cows and 

 from "strippers" was compared. In the first experiment no starter 

 was used, and in the second sour skim milk was used. The difference 

 between the butter from the 2 lots of cream was almost entirely in 

 flavor. Some of the scorers scored the butter from the strippers 1 or 2 

 j)oints higher than that from the new-milch cows. 



Some general deductions from the above experiments are (pioted 

 below : 



"Using 50 as a basis for perfect ou flavor, tlic score by the 3 scor<>r8, uot iiuliuliug 

 the writer, on the 7 lots where the acidity was from 36 to 38 and the cream ripeued 

 at a temperature above 70 degrees [averaged], 47.28. 



"In 7 more lots of the same exj>eriment where the acidity ranged from 31 to 3.5, the 

 average score by different scorers, on the same basis, was 44.5)2, or a difterence of 

 2.36 in favor of high acidity. During the latter part of the experiments, some of 

 the butter was overworked to see if it would have any etfect on the llavor. Some 

 lots were worked for 10 minutes witli no bad results, except injuring the grain. 



"It would seem from above experiments that the right degree of acidity largely 

 governs the Havor of butter, all other conditions being favorable. 



"Another essential feature in making good butter is that the cream should be 

 frequently stirred during the ripening process, as many of the lactic-acid gi^rms are 

 ai;robic and require free oxygen. Where the cream is warmer than the surrounding 

 atmosphere odors are given otf, where the cream is cooler odors are taken on. We 

 have found the best results to be obtained by quick ripening with frequent stirring. 

 Our high(!st flavored ])utter was produced when the acidity was about 37 and the 

 cream ripened at a temperature above 70'-^. . . . 



"It was found when the cream was ripened to an acidity above 40 that it took on 

 a bitter flavor. The same results were noticeable when the cream was ripened for a 

 long period at a low temperature, without much stirring. Low temperatures seem 

 to be favorable to the growth of germs that impart a lutter (lavor to cream." 



The Ennsthaler cow, F. Kaltkn'Ecgkr ( Wiener laiidw. Zhj., ISOU, Aug. 15; reprinted 

 from Milch Ztg., 25 {1S9G), Xo. So, p. 555, fg. 1). 



110G8— No. r, 7 



