486 



EXPERIMENT STATION RECORD. 



the aid of a starter. "The quality of the butter was improved l>y pas 

 teurizing and it held the flavor more perfectly for a length of time." 



Pure cultures rs. starters made from pasteurized sJcim milk (pp. 63, 

 G4). — Experiments were made in ripening cream with Hansen's lactic 

 ferment, Conn's B. 41, and a starter made from skim milk. Several 

 experiments were also made with these cultures which had been trans- 

 ferred from one churningto another. The butter was scored twice. The 

 results, showing the acidity developed in the cream and the scoring of 

 the butter, are tabulated. The conclusions were as follows : 



"(1) All the 'cultures' and 'starters' developed about the same amount of acidity 

 in the cream. 



"(2) In those lots where the cream was pasteurized, the butter scored higher soon 

 after being made and held its flavor better. 



"(3) Of the butter made from the 2 cultures in June, there was not much differ- 

 ence in the flavor. The butter made from a pasteurized skim-milk starter scored an 

 average of about 1 point higher in flavor. 



"(4) The butter made from the transferred cultures was much alike in flavor when 

 first made, but the B. 41 seems to have held its flavor better — 1.5 points. 



"(5) The cultures used November 25 gave a scoring of 38 for Hansen's and 41 for 

 B. 41. The transfers improved the flavor in this case. Hansen's seemed to give a 

 yeasty flavor to the butter." 



Effect of washing butter (p. 65). — The butter from 23 churnings made 

 from June to September was divided into 3 lots in eacb case, one lot 

 being not washed at all, another washed once, and a third washed twice. 

 Samples of the butter were kept and scored from time to time. The 

 results are summarized below : 



Scoring of washed and unwashed butter. 



Five lots of butter — 2 not washed, 2 washed once, and 1 washed 

 twice — made in April, were sent to a commission merchant less than 3 

 weeks after making. One of the unwashed samples scored 100 and the 

 other 00 points. The butter washed once scored 93 and 95 points, and 

 that washed twice 95 points. 



Effect of salt on the quality of butter (pp. 65, 66) — 



"From May to October 26 trials were made with different quantities of salt on 

 butter. The quantity varied from } oz. to 1 oz. of salt per pound of butter. The 

 average pounds of cream churned were 70.65, and the pounds of butter 19.31. . . . 



'•All the experimental butter was scored from 1 to 3 times iu periods of 3 days to 

 3 mouths after bring made 



"The average scoring of the butter salted I oz. and over Avas higher at the first 

 time than the butter salted i oz. This of course is largely a matter of taste. How- 

 ever, the keeping quality of light-salted butter was not nearly so good." 



