384 EXPEEIMENT STATION RECORD. 



butter. . . . The creaming quality of the milk l)y the gravity process decreased with 

 an increased temperature before setting. . . . The keeping quality of the butter, and 

 also of the skim milk, was much improved by heating the whole milk to the higher 

 temperature before separating. '. . . The moisture content of the pasteurized butter 

 was 10.77 per cent, 1 per cent less than that of butter made from unpasteurized milk." 



The effect of various methods of handling butter upon the moisture content was 

 studied, some of the results being inconclusive. Butter salted at the rate of \, J, f , 

 and 1 oz. of salt per pound of butter contained, respectively, 11.29, 10.47, 9.80, and 

 9.47 per cent of moisture, while misalted butter contained 12.38 per cent. Butter 

 worked with 20 revolutions of the worker contained 12.34 per cent of moisture, while 

 that worked with 30 revolutions contained 9.43 per cent. 



The overrun or excess of butter over fat in milk averaged 12.6 per cent during 

 August with milk testing 3.4 to 3.8 per cent of fat, and 13.1 per cent during Septem- 

 ber with milk testing 3.6 to 3.9 per cent of fat. 



Results of experiments in washing curd are summarized as follows: "Washing 

 curds after milling tends to improve the flavor of cheese, especially of cheese made 

 from curds bad in flavor. Cheese made from washed curds had a tendency to be 

 open. There was little difference in the general quality of the cheese made from 

 washed and unwashed curds when the milk was in good condition. Washing curda 

 tends to reduce the yield of cheese. The average loss in our experiments was 1.12 

 lbs. of cured cheese per 1,000 lbs. of milk. There was not much difference in the 

 results from washing with water at temperatures ranging from 90 to 110°. The 

 average loss of cheese was somewhat less from washing with water at 90°, but the 

 quality of the cheese was better with water at 110°." 



Experiments in curing cheese at different temperatures gave results similar to those 

 obtained in earlier work along this line (E. S. R., 12, p. 385). Cheese cured at 

 60 to 65° lost about 0.5 per cent less in weight than cheese cured at 70° and was of 

 better quality. There was apparently no advantage in placing cheese in a Avarm 

 room for one week and then removing to a cool room to finish the curing process. 



Methods of caring for milk used in cheese making were investigated. Aeration 

 was of no advantage. Where no means of cooling were employed, milk kept better 

 over night in small than in large cans. A comparison was made of adding culture to 

 milk at night and in the morning. When the milk was cooled to 46°, adding cul- 

 ture in the evening decidedly improved the quality of the cheese. Milk cooled to 

 48° over night and to which no culture was added produced cheese of very poor 

 quality. Several different cultures were tested. 



Rations containing, respectively, apples, apple jiomace, rape, and turnip tops, with 

 and without the addition of a material known as "Virginia cattle food " and sold for 

 ' ' purifying ' ' milk, were fed to different lots of cows and butter and cheese were 

 made from their milk. The results indicated that "the addition of 'Virginia cattle 

 food ' to the ration of rape and turnip tops improved to some extent the flavor of 

 both cheese and liutter, but in the case of apples and apjjle pomace no improvement 

 was discernible." 



Data are given regarding the composition of colostrum milk from 3 cows. The 

 content of fat and total solids varied greatly. "Colostrum milk does not become 

 normal, in many cases, so soon as is usually supposed. It is probable that instead 

 of the eighth or ninth milking being fit for table use, in the case of some cows it is 

 the twenty-first milking before it is normal." 



Two tests were made of a substitute for cream as a food for calves. The results 

 indicated that bran and oats fed dry were better and cheaper substitutes for cream 

 than the one tested. 



A tal)ulated record is given of 23 cows for the year, with a sununary of the i)rinci- 

 pal data. The average yield of milk was 7,179 lbs. and the average fat content 3.87 

 per cent. 



