DAIKYING. 



941 



I'eats of separators. 



Separator. 



De Laval Alpha Turbine. . 



Jmiibo 



l)e Laval Alpha Acme JJelt 

 KoiJ's Inijiriived Danish. . 



United States No. 1 



Lnited States No. 3 



Ivussian Steam 



Columbia 



De Laval Baby No. 2 



De Laval Baby No. 3 



Victoria 



5 3 i 



Is 



Fat content of- 



o « 



Whole 

 '■g milk. 



1.87 



.79 



L83 



1.37 



.61 



Per et. 



4.35 

 4.27 

 4.36 

 4.24 

 4.18 

 4.31 

 4.17 

 4.49 

 4.28 

 4.20 

 4.20 



Skim 

 milk. 



Per et. 

 0.06 

 .21 

 .09 

 .17 

 .17 

 .08 

 .17 

 .05 

 .04 

 .23 

 .38 



Bowl 

 slop. 



Perct. 



0.24 

 .13 



1.C5 

 .08 

 .11 

 .48 

 .23 

 .15 

 .45 



L71 



Proportion 



of fat in wliole 



milk recovered 



in butter. 



Theo- 

 retical. 



Actual. 



Per et. 

 98.0 

 9.5.9 



97.4 

 90.6 

 96.1 



Per et. 



90.1 

 92.6 



92 8 



The results obtained in this trial are compiled with those obtained 

 previously at this station and at other stations, giving the results of 

 tests of 49 different separators. 



Progress in dairying in the last 25 years, W. Kirchner {Dent, landw. Presse,Sl 

 (1894), No. 98, pp. 19, 20). 



Dairy industry in Ireland for 1894, R. Gibson {Dairy, 7 {1895), No. 74, p. 34). 



Note on the cause of the decline in quality of Schleswig-Holstein butter and 

 the remedy, H. Weigmann {Landw. Wochenhl. Scliles. Hoist., 45 {1895), No. S, pp. 

 SS-SG; Alolk. Ztg., 9 {1805), No. 4, pp. 46-48). 



Influence of food on the quality of butter, C. Schixke {Braunschw. landw. Ztg., 

 63 {1895), No. 10, pp. 41, 42). 



By-products of milk: I. Skim milk; II. Skim milk cheese, F, Rigaux {Ind. 

 Lait., 20 {1895), No. 3, pp. 17, 18; No. 4, pp. 25, 26). 



Treatment of cream during churning, G. Grotenfelt {Ind. Lait., 19 {1894), No. 

 48, pp. 361, 362; No. 49, p. 390; Dairy World, 15 {1895), No. 2, pp. 3, 4). 



The dilution of milk ; its control by an examination of the skim milk, Les- 

 CfEUR {Ind. Lait., 19 {1894), No. 34, p. 270). 



Laws relating to milk, butter, cheese, and oleomargarin, {Rpt. Dept. Ayr. New 

 York, 1804, pp. 727-744). — A digest of the laws of the various States. 



Tests of cream separators, F. Schotte and B. Martiny {Mitt. deut. landw. Ges., 

 1895, No. 5, pp. 53-57). 



Modern processes of butter making, L. Bochet {Ind. Lait., 20 {1895), No. 12, 

 pp. 89-92; No. 13, pp. 97-99). 



Cooperative creameries, T. L. H.ecker {Minnesota Sta. Bui. 35, fp 93-103). — 

 This article gives detailed directions for organizing and establishing cooperative 

 creameries, copy of articles of agreement and by-laws, and two plains for creamery 

 building and estimates of cost. 



Butter faults {Ind. Lait., 20 {1895), No. 2, pp. 9, 10). 



Relation of bacteria to cheese, G. Guotenfelt {Ind. Lait., 19 {1894), No. 46, pp. 

 S66, 367; No. 47, pp. 373, 374). 



Studies on rennet, L. Bauuy {Ind. Lait., 19 {1894), No. 44, pp. 349, 350; No. 45, 

 pp. 357, 358). 



Rennet and similar ferments, R. Peters {Preisschrift Rostock, 1894; als. in Jour. 

 Chem. Soc. London, 68 {1894), Mar., p. 80). 



The manufacture of soft cheese, E. Rigaux {Ind. Lait., 19 {lS94),No. 31, p. 246; 

 No. 32, pp. 255, 265; No. 33, pp. 262, 263; No. 34, pp. 270, 271; No. 36, pp. 278, 279; No. 

 S6, pp. 286, 287; No. 37, pp. 293, 294). 



17034— No. 10 7 



