936 



EXPERIMENT STATION RECORD. 



Investigations of the fat content of milk from individual cows, 



L. Hansen ( Ugeshr. Landm., 40 (1895), pp. 25-27). — The author deter- 

 mined the yield of milk, and the percentage of cream in the milk as 

 shown by Fjord's control centrifuge, in case of 6 different herds for a 

 period of 3 years, with the following average results per year: 



Average aiuinal record for 6 herds of cows. 



Herd No. 1, giving the largest average yield of milk, produced the 

 richest inilk, or at least as rich milk as herd No. 3, which yielded 1,100 

 lbs. less milk per head during the 3 years considered. All herds were 

 well fed and cared for, and most likely of the same breed, viz, the ordi- 

 nary Danish red breed of milch cows. A detailed statement of the 

 average cost of production of 1 lb. of butter in case of 36 cows is 

 given, the amount of milk, butter, and skim milk and their value, as 

 well as the cost of the feed eaten being noted in each case; the period 

 considered is 1 year. The yields of milk ranged from 3,788 to 10,068 

 lbs.; of butter, from 121.9 to 394.8 lbs. ; and the cost of producing 1 lb. 

 of butter from 12.9 to 30.5 cents. — F. w. woll. 



Churning experiments, J. L. Hills ( Vermont Sta. Bpt. 1893, pp. 

 100-106). 



Sweet and ripened cream (pp. 101, 102). — The results are summarized 

 for 33 churnings of sweet cream and 81 of sour cream as follows: 



Results of churning sweet and ripened cream. 



I This heading refers to the proportion of the weight of the cream to the weight of the milk from 

 •which it was obtained. 



The sweet cream butters included 5 made by the butter extractor 

 with an average of 80.03 per cent of fat. The sweet cream butter con- 

 tained no more curd in these experiments than the ripened cream 

 butter. 



"At the same average temperature of churning, the sweet cream took a quarter 

 as long again to churn and lost half au much again of fat in the buttermilk. This 

 may be due in part to the fact that the sweet cream was less concentrated than the 

 ripened cream." 



