DAIRY FARMING — DAIRYING. 485 



"Of the Jersey milk set and separated (1,593 lbs.), the loss of fat in skim milk was 

 3.75 llis. or 0.23 lb. per 100 lbs. of whole milk; while in the rest of the herd the loss 

 was 0.33 lb. of fat lost per 100 lbs. of whole milk set. The average percentage of 

 fat in the whole milk from the herd, without the pure-bred Jerseys, was 3.69 during 

 these experiments. The Jersey cow's milk averaged 5.03. The pounds of milk 

 required to make 1 lb. of butter were 23.64 and 16.9 respectively. With both lots of 

 cream at the same temperature, the cream from the Jersey cows took a longer time 

 to churn and the butter was firmer. Some of the Jersey cream was churned at 2 to 1 

 higher temperature and yet the butter was firm in body and texture. . . . 



" In grain the Jersey butter scored slightly ahead in the average of all scores (23.4, 

 as compared with 23.2); but in flavor the score was 40.1 for the Jersey butter, as 

 compared with 41 lor the butter made from grade cows." 



Effect of period of lactation on creaming of milk ami quality of butter 

 (pp. CO, 01). — During September. October, and December experiments 

 were made in which the dairy herd was divided into 3 groups accord- 

 ing to the stage of lactation. The milk was creamed in deep cold 

 setting. The average percentage of fat in the skim milk was 0.7 per 

 cent for the cows over G months advanced, 0.0 per cent for the cows 

 between 2 and months, and 0.41 per cent for the fresh cows. The 

 loss of fat in buttermilk was 0.22, 0.237, and 0.17, respectively, for the 

 different groups. The time required for churning increased with the 

 period of lactation. 



" The average score in flavor of the butter made from cows milking under 6 months 

 was 40.9; for those milking over 6 months the score was 41.7, and for fresh milkers, 

 made iu December only, and scored January 2, the average score of flavor was 41.8. 

 It would seem that there is not much in the theory that the butter is not so good in 

 flavor when made from the milk of cows advanced in the period of lactation." 



Loss of fat in skim milk from farmers'' dairies (p. 01). — The results 

 are summarized of tests of 100 samples of skim milk obtained from 30 

 farmers' dairies in the vicinity of Guelph during the spring and sum- 

 mer months. These show a large loss of fat in the skim milk by shallow 

 pans and deep setting. 



Temperature for ripening cream (pp. 01, 02). — Cream was ripened at 

 an average of 71°, at 00°, and cooled to 48° and in 1 hour heated to 00° 

 for ripening. The average results of a number of trials as shown by 

 the scoring of the butter are tabulated. 



"There is not much difference iu the quality of the butter obtained by the three 

 plans. There would seem to be no good reason for cooling the cream to a tempera- 

 ture of 48° or below and then warming it up to 60° to ripeu. It is a lot of labor and 

 expense for nothing. If the cream be cooled to churning temperature, a sufficient 

 length of time before it is churned (say 1 to 2 hours), in order to allow the fat time 

 to cool and harden, the body and texture of the butter will be all right." 



Thick vs. thin cream for churning (p. 02). — 



"The general results indicate about 25 to 30 per cent of butter fat in cream as 

 giving the best results in easy and exhaustive churning. The butter made from 

 ci earn averaging 18 per cent fat had higher flavor shortly after being made, but did 

 not hold its flavor so well as butter made from cream averaging 28 per cent fat." 



Pasteurized cream (pp. 02, 03). — Cream was pasteurized by heating 

 at 100° in an ordinary shot-gun can. After cooling it was ripened with 



