DAIRY FARMING DAIRYING. 



385 



The average quantities of cream obtained in the separator-churn 

 trials were. Sour-cream butter, 642.9 and 656.1 kg. for series I and II, 

 respectively; sweet-cream butter, 344.0 and 483.3 kg. for series I and 

 II, respectively. The principal analytical results are given in the fol- 

 lowing table: 



Chemical analyses of milk and product*. 



Radiator trials: 



Series I 



Series II 



Series III 



Sour-cream butter: 



Series I 



Series II 



Sweet-cream butter: 



Series I 



Series II 



Fat in- 



Composition of butter. 



Whole 



milk. 



Per cent. 

 3.15 

 :i. 17 



3.17 



3.11 

 3.20 



3.21 

 3.13 



Skim 

 milk. 



Per cent. 



0.32 



.26 



.23 



.09 

 .13 



.13 

 .12 



Butter- 

 milk. 



Per cent. 

 '8.46 

 '9. 10 

 "7.57 



. 26 



'1.59 

 '2.49 



Water. 



Per cent. 

 14.65 

 14.20 

 13. 52 



12.41 



12.79 

 11.86 



Fat. 



Per cent. 

 82.23 

 82.52 

 83. 47 



84.49 



•St.- II 

 85.26 



Casein. 



Per cent. 



0.52 



' One analysis. 



Since different quantities of milk were handled in the various trials 

 and this had a varying composition, no direct comparison can be made 

 from the figures given as to the relative efficiency of the 2 systems of 

 making butter. 



In the following table the results obtained have been calculated to a 

 capacity of 2,000 kg. of milk — an average daily capacity for a Radia- 

 tor — and a fat content in the milk of 3.17 per cent. 



Summary of results. 



'Amount of starter subtracted. 



The power required in making butter by the Eadiator process is 

 much greater than in using the separator-churn method, when either 

 sweet or sour cream butter is made. The power required in the 3 cases 

 is as follows : 



With Radiator, 5.5 actual horsepower during 3 hours. 

 With sweet-cream butter: 



For cenfcrifuging 1 power during 2 hours; 



For churning 1.2 power during £ hour; 



Total, about 1 power during 2-J hours. 

 With sour-cream butter: 



For ceutrifuging 1 power during 2 hours; 



For churning 1.2 power during 1£ hours; 



Total, about 1 power during 3f hours. 



