1026 EXPERIMENT STATION RECORD. 



separator in separating lots of milk averaging 4.18 and 3.3 per cent of 

 fat. In general "the richer milk did not produce a great deal more 

 volume of cream than the poorer milk, but the cream contained a 

 higher ])ercentage of fat.'' 



The results are tabulated of a comparison of the creaming of milk 

 by separator, in deep setting, and in shallow pans, each month from 

 April to December, and the results obtained iji 3 years' experiments are 

 discussed. 



"During 1893 and 1894 the position of the methods, as regards completeness 

 of sliimraing, quantity of batter made, and <|uality of butter was: Separator first, 

 deep setting second, and shalloAv pan third. This is the relative standing for 1895 

 also. . . • 



"As to the quality of butter produced from the three methods, it may be said that 

 there was not mucli difference in them during the cooler weather. In hot weather 

 the shallow-pan butter was not so good, but at other times it compared favorably 

 with the other two. Taken for the nine months, the separator butter was slightly 

 better in quality, although not always so." 



Experiments in making sweet-cream butter had been carried on at 

 the station for 3 years previous, and in 1895 18 trials were made. 



"Our results have been practically the same throughout, viz, that butter can be 

 made from sweet cream, -which will suit a certain class of customers, who like mild, 

 fresh, creamy flavored butter; but by the majority of persons in Canada ripened- 

 cream butter is liked better. Other points we have learned are: 



"(1) We must churn sweet cream at a very low temperature (45^^ or below) in 

 order to obtain .all the butter. Churning at ordinary temperatures means a great 

 loss of fat in the buttermilk. Cream rich in butter fat (25 to 30 i)er cent) gives best 

 results. 



"(2) Sweet-cream butter does not possess keeping quality the same as ripened- 

 crcam butter. We have found that it (piickly goes off in flavor and does not improve 

 or take on tne flavor of ripeued-cream butter, as claimed by some. 



•" (3) The temperature of the cream usually rises about 10"^ in the process of 

 churning, indicating that the low temperature is not suitable for bringing the butter 

 (yet necessary to start with) in order to gather all the particles of fat." 



In a number of trials of different starters used for ripening cream 

 "none i^roduced so marked an effect on the flavor of the cream and 

 butter as Conn's Bacillus No. 41.'' 



One experiment was made each week during 1895 in packing the but- 

 ter into tubs without washing and in washing once and twice. As a 

 result the atithor recommends little or no washing where the butter is 

 to be made into pound prints and consumed at once. Where packed in 

 tubs the unwashed butter did not retain its quality quite as well, but 

 the author believes that "many makers are spoihug the flavor of their 

 butter by too much washing." 



To compare the oil-test churn with the actual yield of butter 27 trials 

 were made during July, August, and September. 



"The total amount of butter credited in these churnings by the oil-test churn 

 was 575.94 lbs., compared with 592.34 lbs. as the actual yield, a difference of 10.4 

 lbs. . . . 



"Only three times out of the 27 trials did the oil test credit more than the actual 

 yield from the churn." 



