478 EXPERIMENT STATION RECORD. 



directed to run this through n second time^ but the quantity which 

 thus has to be returned varies from 17 to 30 per cent of the total 

 quantity of milk, or in the worse case, nearly one third of the milk. — 



F. W. WOLL. 



Amount of butter produced by tv/o groups of co-ws, H. H. 

 Dean {Ontario AgJ. Col. mid Exx)tl. Farm Rpt. isiis, p. Ii2).—Txv(i 

 cows whose milk averaged 4.S9 per cent of fat gave 139 lbs. of milk in 

 3 days, from which 8.38 lbs. of butter was. made. Three cows whose 

 milk averaged 2.84 per cent of fat gave J.99 lbs. of milk in 3 days 

 from which 6.78 lbs. of butter was made. The loss of fat in skim milk 

 was a trace in the first case and 0.26 per cent in the second case. 



Calculation of butter yield, II. H. Dean [Ontario A<jl. Col. and 

 ExptL Farm Upt. 1S!)3, p. 15:J). — Calculating the yield of butter by add- 

 ing one tenth to the fat shown by test showed in the case of one cow 

 17.62 lbs. of butter, while the amount actually made was 17.r)6 lbs.; and 

 in another case the calculated yield was 21.47 lbs. and the actual yield 

 20.81 lbs. The author considers this a fair rule for calculating the 

 probable yield of buttei'. 



The ripening of cream by artificial cultures of bacteria, II. W, 

 Conn {Connecticut iStorrs St<(. Rpt. lb'!>3, pp. lo-Oti).- — Experiments are 

 reported in ripening pasteurized cream with pure cultures of 14 s^jecies 

 of bacteria isolated from ripened cream found at creameries in Con- 

 necticut or from milk, and with a number of other cultures obtained 

 from Europe. The characteristics of these species are described, and 

 also the method of nuiking the experiments. In all, over 150 separate 

 experiments were made. The appearam^e, reaction, odor, and taste of 

 the ripened cream are noted, and the quality of the butter made from 

 the same. 



"Several poiuts of general interest have been shown by the exjierinieuts above 

 given, which may be summarized here. In the iirst place, it has been proved in all 

 cases that a temperature as high as 35^ C, even for a few hours, is almost sure to 

 overripen the cream and produce bad l)utter. Moreover, it was found that pas- 

 teurized cream, even though not subsequently inoculated, would oeconie ripened in 

 24 hours at this temi)erature, indicating, of course, that the spoi'cs left in the cream 

 developed rajddly enough at that temperature to produce iiiarked results. Evidently 

 a temperature of 35'^ can not be used for "ripening in such experiments. Tempera- 

 tures of 28 and 23^, however, could be used for 24 hours without difficulty, the 

 uniformity of the experiments at this tcmpera.tur<! showing that the cream was 

 ripened chielly by the artificial culture inoculated. At the temperature of 20^ the 

 ripening could be continued for 2 days without trouble, and in no case was an 

 overripcning produced in this time with any of the pure cultures used. . 



"[The results where the same cr(^am was ripened with diflCerent cultures] i>]ainly 

 show the difference in the butter of different species of bacteria and, in addition, 

 indicate that the method of experiment was rigid enough to obtain at least approxi- 

 mate results in all cases. 



'Another i)oinr. brought out clearly in these experiments was the effect of the 

 washing of butter. Nearly all of the flavor produced by the ripening of the cream 

 was in the buttermilk, and the taste of the butter was very much more prominent 

 without thorough washing than it was after such washing. If the butter was 



