1088 EXPERIMENT STATION RECORD. 



Increasing the temperature of the cream at the beginning of churning 

 decreases the time required for churning, but usually also decreases 

 the churn ability. 



While the time required for churning sweet cream in the Holstein 

 and Saxonia churns was very unfavorable, with the Davis Swing and 

 Victoria churns sweet cream could be churned quite rapidly, provided 

 only a limited quantity of cream was churned at once. With the latter 

 churns the churnability of sweet and sour cream were approximately 

 the same. The sour cream usually gave a butter of better appearance 

 than sweet cream, although the sweet-cream butter usually had a more 

 delicate flavor. The quality of the butter suffered specially when the 

 cream was too sour, as more casein was incorporated into the butter, 

 which affected its keeping quality. 



Regarding the second point, attention is called to the amount of 

 cream which can be satisfactorily churned in a churn, beyond which the 

 time required for churning increases and the completeness of churning 

 decreases. As a rule, filling the churn from | to less than £ full gave 

 the best results. The churning was rapid and complete with sweet 

 cream only when a small amount of cream was used, but the results 

 were satisfactory with sour cream when the churn was ^ full. The 

 churnability began to decrease when the churn was f full in the case of 

 the Saxonia, h full in the case of the Holstein, and £ full in the case 

 of the Victoria churn. An increase in the temperature at the begin- 

 ning of churning diminished the time required for churning, but dimin- 

 ished the yield of butter also. Furthermore, an increase in the temper- 

 ature of sweet cream caused soft butter. 



In conclusion, remarks are made on the construction of the different 

 churns and their adaptability to different purposes. 



Milk yields of Norwegian and of Danish cows (Norsk Landmansblad., 17 (1898), 

 No. 4, pp. 41, 4.'). 



Angler cows and their yields of milk fat (Tidskr. Landtman, IS, No. 40, pp. 

 723-725). 



A feeding and work schedule for the cow barn, A. Stahre ( Landtmannen, S 

 (1897), No. 39, pp. 545-550). 



Control of the productive capacity of the cow, H. P. Larsen (Kontrol med 

 Koens Malkeydehe og Malkens Fedtindhold. Jydsk Forlagsforretning). 



Milk fat from fat-free food, F. H. Hall ( New York Slate Sta. Bui. 132, populat- 

 ed., pp. 6). — This is ;i popular summary of Bulletin 132 of the station (see p. 1083). 



Preliminary report on refrigerating machines for use in dairying, E. P. Bon- 

 nesen (Tidsskr. Landbkon., 16 (1897), No. 7-S, pp. 675-681). 



Refrigerating machines vs. ice houses for creameries, B. Boggild (Landmans- 

 blade, 30 (1S97), No. 45, pp. 622-624). 



On the application of pure cultures in sour-cream butter making, J. Larson 

 ( Mejeri I'rakt., 1 (1S97), No. 1, pp. 2, 3, et seq.). 



Some bacteria that curdle milk, R. R. Dinwiddie (Amer. Mo. Micros. Jour., 19 

 (1898), No. 1, pp. 3-6, figs. 3). — Describes Micrococcus uberis and Bacterium discissum. 



On Alpha separators and their care, T. Berg (Mejeri Prafcr., 1 (1897), No. 1, pp. 

 1-2, et seq.). 



Cooperative creameries and tuberculosis, H. Nathorst (Nord Mejeri Tidn., 12 

 (1S97), No. 44, pp. 519,520). 



