938 EXPERIMENT STATION RECORD. 



"A study of the table shows a connection between churning temperature and the 

 results of churning. As the temperature rises, the loss of fat in the buttermilk 

 increases, the cream becomes thinner, the percentage of fat in the butter decreases, 

 and the time of churning shortens. There is no apparent effect upon the percentage 

 of curd in the butter. These points indicaie that the proper answer to the often- 

 asked question regarding the temperature of churning is: Churn at the lowest tem- 

 perature which under the individual conditions will produce exhaustive churning 

 and make a good quality of butter in a reasonable time." 



Varying acidities of cream (pp. 104, 105.) — The acidity was determined 

 by Mann's acid test. The results are summarized of 51 trials in which 

 the acidity varied from 27 to 42 cc. decinormal alkali per 50 cc. of 

 cream. 



"The only effect of increasing acidity of the cream shown in the table is in the 

 composition of the butter. This again may be due to a thinner cream." 



Varying lengths of time in churning (pp. 105, lOG). — The results of 91 

 trials are summarized in which the time of churning varied from 15 

 minutes or less to 1 hour or more. 



"There seems to be no connection between acidity of the cream, the temperature 

 of churning, the curd in the butter, and the time occupied in the operation. The 

 longer churn ings, however, were on the thinner creams and lower temperatures, 

 which is in line with the results shown in the table. The effect of lower temperature 

 appears to be to increase the percentage of fat in the butter; of thinner cream, to 

 decrease it, and we find in this case but slight difference between the character of 

 the butter made in less or more than 25 minutes. It is difdcult to say which of the 

 factors had the most influence in the slight difference." 



Summary (p. 106). — 



"(1) In these experiments the per cent of fat in the butter appears lessened by 

 thinning the cream, by an increase in churning temperatures, by an increase in the 

 acidity of the cream, by the lengthening of the time of churning, and by the change 

 from a separator to a deej) setting system. There was no marked difference in the 

 fat percentages of sweet and sour cream butters. 



" (2) The per cent of curd in butters did not appear to be affected by the length 

 of time or the varying temperatures of churning. The sweet cream butters con- 

 tained more curd than those made from sour cream, and the deep setting butters 

 more than did the separator-made goods. 



" (3) The churnings were most exhaustive with thick and ripened creams at low 

 temperatures, while varying acidities, length of churning, and methods of cream 

 separation showed little effect. 



" (4) The conditions most favorable in these experiments to exhaustive churning 

 of a firm (high percentage of fat) butter from separator cream, appeared to be, (1) 

 a thick cream containing 10 to 16 per cent of the original milk; (2) ripened cream, 

 unless churning at 54° or below; (3) a low churning temperature." 



Swedish butter exhibitions during 1894, N. Engsteom ( Tidslcr. 



Landtmdn, 15 {1894), x>p. 922-926). — The 248 creameries participating 

 in the Swedish butter exhibitions conducted at Malmo and Gothenburg 

 during 1894 exhibited 880 tubs of butter in all. The average water 

 content of all samples of butter was 13.87 per cent, the range being 

 from 9.13 to 20.22 per cent; 659 samples, or 74.9 per cent, contained 

 between 12 and 15 per cent of water; and only 36 samples, or 4.1 per 

 cent, contained more than 16 per cent of water. — F. w. woll. 



