384 



EXPERIMENT STATION RECORD. 



Average scores of butter as compared with ordinary butter. 



"Judging from these data, there is no appreciable difference between 

 the Blauenfeldt and Tvede and C. Hansen starters. Barnekow's fer- 

 ments are somewhat behind these, but the poorer result is mainly due 

 to the comparatively low score of a single lot in each series. 



"After the close of the trials proper the 4 cultures were propagated 

 daily for about 6 weeks after the cultures were started. All of them 

 remained normal, and no difference worth mentioning could be dis- 

 tinguished between Barnekow's liquid, Blauenfeldt and Tvede, and 

 O. Hansen's cultures in taste or odor. Barnekow's solid ferment was 

 inferior to these 3, although only very slightly. 



"Finally, it may be stated that the trials have shown that wherever 

 good buttermilk is at hand there is no cause for adopting such acid 

 starters. The judging of the butter made with pure cultures showed 

 that its quality, although very good, was in no wise superior to that 

 made from cream ripened by means of good buttermilk." — F. w. woll. 



Comparative trials with the Radiator and the separator with 

 churn, N. Engstrom and A. Sjostrom (18de Allm. Svenska LandtbruTcs- 

 motet, 1896. Lund, 1896, pp. 41-57). — Three series of trials were made 

 with the Radiator butter-making machine, and 2 series each with 

 churning sweet cream and sour cream raised with a separator. Each 

 series included 3 days' trials. The milk and cream were in all cases 

 treated according to the best methods of manufacture. The milk was 

 pasteurized at 68° C. previous to the separation of the cream. Careful 

 weighings and chemical analyses were made of the various products. 

 The following average results were obtained. 



Results of trials with Radiator and with separator and churn. 



Radiator: 



Series I 



Series II 



Series III 



Separator and churn : 

 Sour cream but- 

 ter- 

 Series I 



Series II 



Sweet-cream but- 

 ter — 



Series I 



Series II 



El 



Kg. 

 1,713.5 

 1,581.0 

 4, 403. 4 



3, 466. 5 

 4,351.9 



3, 157. 5 

 4, 222. 1 



a (- a 



Kg. 

 52.5 

 56.6 

 144.0 



166.4 

 248.0 



Min. 

 48.4 

 47.3 



131.8 



'60.7 

 82.8 



58.3 

 79.5 



5 c 



3-4 



P. 



re 



O 



Kg. 

 730 

 695 

 690 



1, 142 

 1, 053 



1,139 

 1,125 



ftp. 



6,140 

 6,130 

 6,030 



5,540 

 5,400 



5,550 

 5,570 



Temperature. 



5 9 

 _ o 



ft. 2 



Deg. O. 

 64.5 

 68.5 

 68.5 



68.0 

 68.0 



68.0 

 68.0 



Deg. C. 

 19.0 

 18.5 

 18.0 



}>,: 



Products obtained. 



Kg. 

 1,572.7 

 1,449.4 

 4, 078. 5 



I 2 ' 

 13, 



2, 743. 4 

 630.5 



I 2 ' 

 13, 



2, 922. 9 

 915.0 



**Z 



Rg. 



144.1 



136.7 

 377.2 



255.6 

 368.6 



O 9 



Kg. 

 54.1 

 50. 3 



144.2 



155.9 



111.7 

 145.3 



1 Time required for separation. 



2 Buttermilk. 



