DAIRY FARMING DAIRYING. 



1087 



The colostrum from the sheep contained more casein than albumin 

 and did not contain nearly as much total albuminoids as that from 

 cows. It contained some nonalbuminoid nitrogen, the amount of 

 which was not uniform. Small amounts of lactoprotein and lacto- 

 globulin were detected. Like the colostrum from cows, sheep's colos 

 tram had no characteristic taste or odor. 



Some conditions affecting churning with churns of different con- 

 struction, E.J. von Stockhausen (//*.<"//. Dw, Leipsic, I897,pp.87).— 

 Following a review of the literature, the author reports 90 experiments 

 with four different churns. These were (1) the Davis Swing churn; 

 (2) the Saxonia churn — a revolving square churn with dasher arrange- 

 ment, (3) the Victoria churn — an ordinary barrel churn — and (I) the 

 Holstein churn — a stationary churn with dasher. The experiments were 

 made in the experimental creamery of the university. The milk used 

 was mixed milk of quite constant composition. The cream was sepa- 

 rated in a hand separator, and after testing for fat was made to a con- 

 stant content of 20 per cent of fat by the addition of skim milk. In 

 about half the cases the cream was churned sweet, and in the balance 

 of the cases it was ripened for 24 hours, showing about 30° of acidity 

 with decinormal soda solution. The experiments were also varied in 

 the amount of cream placed in the churn and in the temperature of the 

 cream at the beginning of churning. The full data for each experiment 

 as to amount and composition of the cream, buttermilk, and butter; the 

 temperature; time required for churning, and percentage of churna- 

 bility are tabulated. No averages are given, but the best results 

 obtained with the four different churns are summarized as follows: 



Best results with different churns. 



Davis Swing churn, sour cream 



Do 



Saxonia churn, sour cream 



Do 



Victoria churn, sweet cream ... 



Do 



Victoria churn, sour cream 



Do 



Holstein churn, sour cream 



Do 



Churn- 

 ability. 



Min. 

 25 

 25 

 50 

 48 | 

 70 

 65 

 57 

 57 

 35 

 30 



1'er ct. 

 97.75 

 97.96 

 98.35 

 98.31 

 99.25 

 98.51 

 98. 12 

 98. !0 

 99.27 

 99.28 



The author concludes that on the whole the Holstein churn gave the 

 best results, although he states that usually a smaller relative amount 

 of cream was churned iu the Holstein churn than in the Victoria. He 

 concludes further that: (1) Sour cream churns more rapidly than 

 sweet cream and gives the larger yield of butter. (2) The time required 

 for churning varies with the amount of cream in the churn ("fullness"). 

 With an increase in the amount of cream there is an increase in the 

 churnability until the optimum is reached, beyond which the time 

 required for churning increases and the churnability diminishes. (3) 



