492 



EXPERIMENT STATION RECORD. 



The cream from the lots fed oil cakes or rape seed was churned at 

 about 2° C. lower temperature and in about 5 minutes shorter time 

 than that from the grain-fed lots, the speed of the churn being the 

 same for all churniugs. 



Yield and fat content of milk. — By replacing grain by an equivalent 

 quantity of oil cakes there was invariably an appreciable increase in 

 the yield of milk. The same was true when rape seed was substituted 

 for a portion of the grain. The molasses feed gave no apparent increase 

 in yield over the mixed grain. 



As regards the influence of the food on the quality of the milk, 

 previous results obtained in cow-feeding experiments at this station 

 were corroborated, any changes occasionally observed being minute and 

 not attributable to the feed. Chemical analyses of the milk and milk 

 products showed that the increased yield of butter per 100 lbs. of milk 

 (0.09 lb.) on sunflower-seed cake was due to the higher water content of 

 the butter obtained on this feed. No differences were found in the 

 butter yield or the composition of the butter from the lots fed grain, 

 rape- seed cake, or rape seed. 



Effect of pasteurization on quality of butter. — Comparable data were 

 obtained in several experiments as to the effect of pasteurization on the 

 quality of the butter, viz, in the grain vs. sunflower- seed cake experi- 

 ments and in the mangel wurzels vs. turnips experiments. Each of 

 these experiments includes 2 series, the former being conducted during 

 1892-'9-i and the latter during 1893-'95. The results, in comparison 

 with the normal (n), are summarized below: 



Influence of pasteurization on quality of butter. 



Rations ted. 



Firsi scoring. 



Second scoring. 



Grain vs. sunflower- seed cake: 



drain 



Grain and sunfiower-seed cake (1 ■ 1 1 



Sunflower-seed cake 



Mangel-wurzels vs. turnips: 



Mangel- wurzels 



Mangel-wurzela and turnips a 



Turnips 



Cream not Cream Cream not Cream 



pasteurized, pasteurized, pasteurized, pasteurized. 



1-0. 1 





 —0.1 



0.7 

 -1.5 



-1.0 



o i Ine series only. 



The improvement in the quality and the keeping properties of the 

 butter produced from pasteurized cream was very marked in both 

 experiments. The lots fed sunflower-seed cake produced butter of 

 better quality and of better keeping qualities than that produced by 

 the grain-fed lots, both when the cream was and was not pasteurized. 

 The difference-in favor of the mangel-wurzel disappeared, on the other 

 hand, when pasteurization of the cream was practiced. 



Effect of pasteurization on yield of butter. — The average percentage of 

 fat in buttermilk from pasteurized cream was 0.359 percent and from 

 nonpasteurized cream 0.329 per cent (average of 71 single experiments). 





