1086 EXPERIMENT STATION RECORD. 



finished butter does not appear to liave any constant relation to the amount of salt 

 added to the butter. On the average, more than half the salt applied to the butter 

 passed off in the working. In some determinations of the moisture pressed out by 

 working, it was found to contain from 23 to 24.5 per cent salt. . . . The butters 

 made from unpasteurized milk had a higher pereentage of moisture than those made 

 by pasteurizing at from 140 to 160°, less than the lots pasteurized at 186°, and about 

 the same as those made by heating the milk to 195° before separating." 



Notes are given on tests of the "Virginia Cattle Food" and the Columbia air 

 churn, on the milk supply of the college dairy, and on feeding exjieriments with 

 calves. 



The average yearly production of the 19 cows in the dairy herd was 8,114 lbs. of 

 milk and 283.44 lbs. of fat. The largest yield was 11,379 lbs. of milk and 380.06 lbs. 

 of fat produced by a ]iure-bred Holstein. 



On the advantages of a lo-w ripening- temperature for cream in butter 

 making-, L. F. Rosengren {Landtmannen, 12 {1901), No. 1, pp. 7-11). — The writer 

 finds that cream may be ripened to advantage below 12° C. in 20 to 22 hours by the 

 addition of 8 per cent of a pure-culture starter. The best arrangement as to tempera- 

 ture of the cream during ripening is to start the ripening process at such a temperature 

 that the cream at the end of the ripening period will have the right temperature for 

 churning. A low ripening temperature was not found less favorable than a high 

 temperature as regards the quality of the butter, while the clean and fresh odor in both 

 ripening vat and churns obtained at the low temperature was very noticeable. 



It was observed in a number of trials that cream pasteurized at 85° C, and then 

 cooled to 10° C. , afterwards increased 1 to 2° in temperature, irrespective of the room 

 temperature. It is suggested that this increase may be due to a grad ual change taking 

 place in the physical (-ondition of the butter fat, which is accompanied l)y liberation 

 of heat. — F. w. woll. 



Experiments in butter making- and cheese making-, F. B. Linfield ( Utah 

 Sta. Bui. 7.3, pj). .54, ]>!.'<. 3). — This is the first l)ulletin of the station dealing particu- 

 larly with butter and cheese making and covers work extending over a number of 

 years. 



Butter making (pp. 5-19). — Average data are given for some 80 tests of 6 makes of 

 power seperators and 22 tests of 2 hand separators from which the conclusion is 

 drawn that "all styles of separators will do close skimming if they are properly run." 

 The tests of the power separators were made in various creameries throughout the 

 State. Suggestions are given for getting the l)est results from a separator. 



The fat content of skim milk, buttermilk, and whey was determined by the Bab- 

 cock test, using different kinds of bottles aud bj' chemical analysis. The ctimparison 

 showed an average of 0.2 per cent more fat by chemical analysis than l)y the Babcock 

 test with the dou))le-necked bottle. 



The results of 30 churning tests at creameries and 50 at the station are arranged 

 according to the fat (-ontent of the cream and averaged. "These tests would appear 

 to show that under average conditions, cream testing 30 per cent fat will churn more 

 exhaustively than cream with a low per cent of fat." The results of experiments are 

 noted as showing that the temperature of churning may vary considerably with satis- 

 factory results. In 67 tests with cream showing an acidity of 0.4 to 0.64 per cent, the 

 acidity seemed to have little or no effect upon the exhaustiveness of churning. A 

 preliminary test of the quality of butter made from cows fed on alfalfa as compared 

 with that from cows fed on corn fodder is reported. The Ijutter from cows fed on 

 alfalfa had a higher color and a firmer body than the butter from cows fed on corn 

 fodder. It had a pronounced and peculiar flavor which, however, was not (-onsidered 

 objectionable to those accustomed to it. 



Method of making Cheddar cheeae (pp. 21-40).— The making of Cheddar cheese is dis- 

 cussed at some length, the prmcipal object l)eing to call attention to points frequently 

 overlooked bv cheese makers. 



