DAIRY FARMING — DAIRYING. 75 



as the pasteurization of tlie milk prevents tlie cream from rising, and the bottle of 

 milk does not present so ijU^asing an ai)])earance. On the othei' hand, those who 

 desire milk to remain sweet for 24 to ts hours after delivery, especially if no refrii;- 

 erator is convenient, and who wish to insuie against disease germs in the milk, will 

 find the pasteurized milk much better, especially that heated to 160°." 



Measuring cream was compared with weighing. The measurements were made in 

 inches in a pail 12 in. in diameter. Cream testing 15 to 20 per cent of fat was found 

 to weigh 4.19 lbs. per inch; cream testing 20 to 25 per cent, 4.15 lbs.; cream testing 

 25 to 35 per cent, 4.10 lbs.; and cream testing 85 to 40 per cent, 4.07 lbs. The author 

 reconnnends as a standard 4.1 lbs. per inch of cream, and that fm the grounds of 

 convenience in gathering for creameries cream should be measured instead of weighed. 

 The use of the Babcock test is advised in preference to the oil test, which is reported 

 as commonly u.sed in cream gathering creameries in Ontario. 



A vat of milk was divided into 4 portions, which were separated at temperatures 

 of 85, 140, 160, and 180 to 185°. The different lots were ripened and churned sepa- 

 rately and the butter was placed in cold storage and scored at the end of 1, 2, and 3 

 months. The experiment was repeated each month for 3 months. The butter from 

 milk pasteurized at 180 to 185° stood first in quality, that from milk pasteurized at 160° 

 second, and that from milk pasteurized at 140° third. The butter from unpasteur- 

 ized cream was poorest. As the results of the present experiments in the pasteuriza- 

 tion of milk for butter making confirm those previously obtained, it is intended to 

 discontinue this line of work. The following conclusion is drawn: "Butter made 

 from milk heated to 180 to 185° possesses undoubted keeping qualities not obtained 

 by separating at ordinary temperatures, nor by heating to temperatures ranging from 

 140 to 160°. For export butter, pasteurization of the milk or cream at a temperature 

 of from 180 to 185° is a decided advantage. Pasteurization is also advisable when 

 making butter to place in cold stoi-age." 



In all, 44 experiments were made in ripening cream at temperatures from 55 to 

 80°. There was very little difference in the quality of the butter made from cream 

 ripened at the different temperatures. In general, however, a temperature of 65° 

 was found most satisfactory. In experiments made during the summer, lots of 

 cream were divided into groups containing 0.4 to 0.5 per cent of acid, 0.5 to 0.6 per 

 cent, 0.6 to 0.7 per cent, and 0.7 to 0.8 percent. The butter made from each group 

 was scored from 2 to 4 weeks after making and again a month later. ' ' There was 

 not much difference in the flavor of the butter in the different groujjs at the first 

 scoring, but at the second scoring the samples made from cream with high acidity 

 appeared to lo.se flavor more than those with low to medium acid, 0.4 to 0.6 per 

 cent. It is altogether likely that the acid may vary considerably in cream without 

 materially affecting the quality of the butter. For 'keeping butter' it is not advis- 

 able to have more than 0.6 to 0.7 per cent acid in cream testing 25 to 35 per cent fat." 



The average results of 32 trials in making butter from cream containing different 

 percentages of fat showed a score for flavor of 40.8 for cream testing 15 to 20 per cent 

 of fat, 41 for cream testing 20 to 25 per cent, 40.9 for cream testing 25 to 30 per cent, 

 40.6 for cream testing .30 to 35 per cent, 41 for cream testing 35 to 40 per cent, and 

 40.5 for cream testing 40 to 45 per cent, the maximum score being 45. There was 

 also very little difference in the keeping (jnality of the different lots of butter. 



Data are given for experiments on the effect of churning, washing, draining, 

 salting, and working butter upon the content of moisture and .salt, from which con- 

 clusions are drawn varying in some respects from the results of earlier work along 

 this line. 



"There was little or no difference in the moisture and salt contents of the butters, 

 whether ciuirned to the size of wheat or of corn grains. In 1901 the samples 

 churned to the size of corn grains contained the highest percentage of moisture and 

 salt. 



