DAIRYING. 



937 



Deep setting and separator cream (p. 102). — A series of 18 chiirnings 

 with Cooley cream and separator cream, all made by the same butter 

 maker, gave the following average results: 



Churning Cooley and separator cream. 



Separator. 



Xnmber 



of churn- 



inga. 



Milk 

 taken as 

 cream.' 



Pat in 

 butter- 

 milk. 



Pat in 

 butter. 



Curd in 

 butter. 



Tempera- 

 ture of 

 churning. 



Time of 

 churning. 



Cooley cream 



Separator cream . 



10 



Per cent. 

 19.9 

 16.7 



Per cent. 



0.4H 



.46 



Per cent. 

 80.70 

 82.16 



Per cent. 



0.66 



.57 



Beg. F. 

 60 

 59 



Minutes. 

 39 

 35 



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

 which it was obtained. 



Some of these churnings were made during the summer, which 

 accounts for the high percentage of fat in the buttermilk. 



"Both creams were thin, the deep setting cream containing practically one fifth 

 of the milk. There was little diiFerence in time or temperature of churning. The 

 butter made from the deep settiug process, however, contained the least fat and the 

 most curd." 



Varying concentration of cream (pp. 102, 103). — The results of 110 

 churnings of cream of different thickness are summarized in the fol- 

 lowing table: 



Churning thick and thin cream. 



' Expressed in cubic centimeters of tenth normal alkali needed to neutralize 50 cc. of cream. 



"Under conditions where there is body enough of cream to ripen well, regardless 

 of concentration, it is probably safe to say that the thiclier the cream the better, inas- 

 much as skimming is as satisfactory, the completeness and time of churning, and 

 quality of the butter is better, a larger proportion of skim milk is delivered to the 

 patron, and vat and churn room and handling are saved." 



Varying temperatures of churning ij)^. 103, 104). — The results are tab- 

 ulated for 101 churnings at temperatures varying from 49 to 68° F. 

 At temperatures below 56° F. the average percentage of fat in the 

 buttermilk was 0.17, and the average time of churning 32 minutes; 

 and at temperatures above 56° the average percentage of fat in the 

 buttermilk was 0.33, and the average time of churning 23 minutes. 



