DAIRY FARMING DAIRYING. 1025 



yields caUuLitrd in this maimer ami by iisiui,' '2 JJabcock tests fame close eiiouj,Hi to 

 the truth for most purposes. 



"Effect of abortion on quantity and fjualitii of milk.—The eftect of abortiou was fouud 

 to be: (1) A shrinkage of over one-third in milk yield, (2) a gain of one- tenth in 

 quality, (3) a shrinkage of nearly one- third in butter yield, (4) a more even (juality 

 of milk throughout the milking period." 



Experiments in creaming and butter making, II. 11. Dhan {Onta- 

 rio A(jl. CoUaje and Expil. Farm lipf. Jsur,, pp. hV-Od). — Fifteen trials 

 Avere made (luring- Octobei- in setting milk in sliallow pans, L'O Ib.s. of 

 milk being set in a Avann place and 20 lbs. in a cool place. The average 

 temperature of the skim milk from the former was 54.1^ and it con- 

 tained 0.15 per cent of fat; and from the latter •14.1'^ and 0.:3!) iter cent 

 of fat. 



"For three years vrc have had better results in creaming milk with shallow i)ans 

 set in a cool room than in setting milk in these pans in a warmer jjlace. We are 

 satisfied tliat it is a mistake to carry milk in shallo\ir pans into the pantry or kitchen 

 in order to keep the milk warm for the cream to rise. A nice, coid, milk cellar where 

 the milk will not freeze is much better — better in order to get the cream to rise, and 

 better for the llavor of the butter. . . . 



''P'roul A])ril to December, 22 trials were made, comparing 12, 24, and :W hours' 

 setting of milk in deep cans in ice water. During the summer mouths 12 hours' set- 

 ting gave good results, but in November and December the skim millv from 12 hours' 

 setting contained over 0.5 per cent of fat. The 24 and 36 hours' setting had consid- 

 erably less.' 



Ill 10 comparative trials during Maj', July, and August in setting 

 milk in deep cans in ice water so as to reduce the temperature of the 

 milk to 41.4°, 40.7°, and r)2.4°, respectively, the percentage of fat in 

 the skim milk increased from 0.21 in the tlrst case to 0.71 per cent iu 

 the last case. 



"In 9 experiments made with 270 lbs. of milk brought to the dairy by patrons fur- 

 nishing milk for the cheese department, which had been hauled some three or four 

 miles before being set under conditions similar to the above, the loss of fat in skim 

 udlk was 0.25 per cent from milk at 40.5- ; 0.44 per cent from milk at 46.6*^, and 0,65 

 per cent from milk at 51,6"." 



Twenty-eight comparative trials were made from April to October in 

 which the milk to be separated by the Alexandra sei)arator was heated 

 to average temperatures of 82.2°, 97°, 107.7°, and 118,2°, respectively. 



"The results were that the higher temperature of the milk at separating .showed 

 (1) less loss of fat in the skim milk (feed and speed of the machine remaining fon- 

 stant as far as possible in all the trials) ; (2) a higher percentage of fat in the cream, 

 and (3) iu the case of the Alexandra separators, the cream was smoother. The but- 

 ter made from the samples of cream separated at the diflercnt temperatures was 

 quite similar in quality." 



Trials of diluting the cream with from 1 to (5 times its volume of 

 Avater and running it tluongh the separator a second time "did not 

 improve the quality of the butter— in fact it rather injured the body ol" 

 the butter and did not improve the flavor." 



Sixteen trials were made from April to October with an Alexandra 



