DAIRY FARMING DAIRYING. 75 



decrease in the acidity of tlie cream in the jaclieted can to pay for the extra 

 expense and inconvenience. 



Tests for 2 years indicate that tlie average cost of pasteurizing cream for 

 the manufacture of 100 lbs. of butter is 3.3 cts. A combined pasteurizer and 

 cream vat, it is said, gave satisfactory results in reducing the cost of labor in 

 heating and cooling milk and cream. Results from stirring milk while cooling 

 V. not stirring indicated that "there was little or no dillerence in the tem- 

 perature of the milk in the cans not stirred, comparing milk in the center of 

 the can with that near the outside, or 6 in. from the outside. The milk cooled 

 more rapidly when stirred, and had slightly less acid the following morning, 

 but there was veiy little difference in the general condition of the 2 lots. 

 Under ordinary conditions in the case of milk for cheese making it would 

 seem as if stirring were not necessary, except where more rapid cooling is 

 desired," 



Butter making", H. H. Dean (Ann. Rpt. Ontario Agr. Col. and Expt. Farm, 

 38 {1912), pp. S3-0i).— Continuing work previously noted (E. S. R., 27, p. 779), 

 the effect of neutralizers of acidity in cream for butter making was studied, 

 with the result that "butter scored about 3 points higher by adding milk lime 

 to the cream before pasteurizing, and 3* points higher by adding the m'lk lime 

 after pasteurization, as compared with the scores of butter from similar lots 

 of cream which were not neutralized." The use of a smsiU quantity of con- 

 centrated milk lime proved preferable to a larger quantity of limewater. It is 

 suggested that the prevention of the development of acidity by keeping the 

 cream cold and more frequent delivery would prove preferable to the use of a 

 large quantity of "neutralizer." 



Comparing the results obtained from the use of raw v. pasteurized cream 

 for butter making, it is concluded that " there was a greater loss of fat in the 

 buttermilk from the lots pasteurized. The 'overrun' or yield of butter was less 

 from the lots of cream pasteurized. There was not much difference in the 

 quality of the butter as indicated by the scores. This is different from the 

 results got in previous experiments, and is accounted for by the relatively high 

 scores given to the raw lots vrhen fresh." 



With a view to determining to what extent the acidity of the cream pasteur- 

 ized alTected the percentage of fat lost in the buttermilk, a series of experiments 

 was conducted and showed an increased loss of fat in the buttermilk as a con- 

 sequence of increased acidity of the cream at the time of pasteurization. It 

 is explained that this is probably due to an "increased coagulation of the 

 caseous matter which entangles more of the fat globules and prevents their 

 churning or massing in the form of butter." It is stated that " the cream pas- 

 teurized with the higher acidity produced butter which gave a lower average 

 score as compared with butter made from similar cream pasteurized on arrival 

 at the crenn.ery when moderately sweet." 



Contihuing previous tests on the conditions affecting the salt and moisture 

 in butter, it was found that salt added to butter in a wet condition was " better 

 distributed and more in solution than were the dry salt lots." The average 

 percentage of moisture retained in the finished butter was practically the 

 same with both saltings. Tests on the retention of salt in the butter by the 

 2 methods do not agree. "Butter churned to about the size of wheat granules 

 contained more moisture and less salt than did similar butters churned to 

 lump size." Grittiness in butter is ascribed to an overabundance of salt. It 

 was found that a saturated salt solution contained, on an average, 29.25 per 

 cent salt, and a table is given showing the percentage of salt that butter with 

 a moisture content ranging from 13.5 to 16 i>er cent is capable of holding in 

 solution. Quantities of salt ranging from 4.29 to 5.77 lbs. per 100 lbs. butter 



