2i8 EXPERIMENT STATION RECORD. 



This system and the metliod of sampling aud testing the cream are 

 fully described and ilhistrated. It is in brief as follows: The cream 

 skimmed by each patron is weighed by the cream-gatherer, \^ ho also 

 takes a sample, by means of a sampling tube, accurately representiug 

 the entire cream botli as to its quantity and its quality. A composite 

 sample is made of each patron's cream gathered from day today, which 

 is kept from curdling by adding bichromate of potash, and is finally 

 tested by the Babcock method. 



From the total weight of cream gathered aud the percent of fat luit 

 the actual weight of butter-fat furnished by each patrou is determined 

 and ])laced to his credit. Spaces are not taken into account. 



Alkaline tablets for testing the acidity of cream, E. H. Fak- 

 RINGTON [Ullnuis Sta. Bid. 3o, pp. 399, 100). — This refers to a matter of 

 detail in testing the acidity of cream by means of alkaline tablets, as 

 described iu Bulletin ;>2 of the station (E. S, R., 6, p. 83). It is sug- 

 gested that 5 tablets be dissolved iu water in a 50 cc. graduated cyl- 

 inder, and the solution added to 25 cc. of cream uutil there is a perma- 

 ueut pinkish color. The quantity required indicates the acidity of the 

 cream. The tablets are composed of definite quantities of sodium car- 

 bonate and phenolphthalein. 



Experiments in churning cream Tvith the addition of hydro- 

 chloric acid, HiTTCHER {Milch. Zty., 23 {1891), No. 27, pp. 125-127). — 

 Meution was recently made (E. S. R., 6, p. 167) of a method patented 

 in Germany of souring cream by the addition of hydrochloric acid, 

 instead of allowing it to ripeu by fermentation. To test the value of 

 the method, 26 trials were made, at the suggestion of Dr. Fleischmann, 

 between IMarch 21 and May 26. The fresh separator cream was cooled 

 and run directly into a vat, where it was mixed with hydrochloric acid 

 until it had the desired acidity (to the taste). The amount added was 

 regulated wholly by the acid taste, but, on an average, 5.5 cc. of acid 

 (containing 27.6 per cent HCl) was added per liter of cream. After 

 thorough stirring, the cream was churned without delay. As the cream 

 as it came from the separator had a temperature of GO to 70° 0., and 

 was consequently pasteurized, trials were made with other cream not 

 pasteurized, and 3 trials were made with cream which was 24 hours 

 old. About 300 lbs. of cream was taken for each trial. 



The time required for churning depended largely on the speed, but 

 averaged about 26 minutes, at a temperature of about 50 to 60° G. 

 More time was required for the cream 24 hours old than for that fresh. 

 There was no difference between pasteurized and uonpasteurized cream. 

 The percentage of fat iu the buttermilk varied from 0.23 to 0.72 and 

 averaged 0.51 per cent. From 96.18 to 99.21 per cent of the fat in the 

 cream was recovered in the butter, with an average for all the trials of 

 98.07 per cent. The butter worked once averaged 13.85 per cent of water, 

 aud worked twice and salted 11,87 per cent. In 20 cases out of the 26 

 trials the butter as it was taken froin tlje churn was in normal condition, 



