78 



EXPERIMENT STATION RECORD. 



The results show that no difference was, in general, found in the quality of the 

 butter from aerated and from non-aerated cream, the trials thus corroborating the 

 results of earlier investigations made with sweet milk (E. S. R., 13, p. 179). The 

 quality of the butter was found to be somewhat impaired by the direct pumping of 

 air into the cream, presumably because oxygen is thus supplied to the aerobic bacteria 

 in the cream which tend to deteriorate the butter. 



Trials with Wander's milk strainer. — The cream separated from milk strained by 

 means of an ordinary strainer and by Ulander's strainer was churned under similar 

 conditions and the butter scored. In the first scoring the butter obtained from the 

 milk strained by Ulander's strainer scored the same as the control lot in 29 cases out 

 of 36, higher in 5 cases, and lower in 2 cases. In the second scoring these figures 

 were changed to 24, 3, and 9, respectively. On the average there was a difference of 

 only 0.1 of a point on either scoring (total score 15), showing that the method of 

 straining the milk did not affect either the grade or the keeping quality of the butter 

 made therefrom. 



Trials with the Disbrow churn. — The preliminary report of the comparative trials 

 with the common Danish (Holstein) and the Disbrow combined churn and worker 

 has already been referred to (E. S. R., 16, p. 917). The report here given furnishes 

 a full account of the experimental data, from which the following averages for the 

 Danish and Disbrow churns, respectively, for the 25 different trials are taken: 



Churning temperature at the beginning (Danish) 14.2° C, (Disbrow) 14.2°; at the 

 end, 15.4 and 15.3°; length of churning, 25.1 and 35 minutes; revolutions per minute, 

 131.7 and 28.4; fat in butter milk, 0.43 and 0.45 per cent; water in butter, 13.87 and 

 14.02 per cent. The score of butter on both first and second scorings was 0.2 point in 

 favor of the Disbrow churn, on a total score of 15. The horsepower required in 3 trials 

 was 1.3 for the Danish churn and 3.3 for the Disbrow churn. The horsepower hours 

 per 1,000 lbs. cream in 2 trials was for the Danish churn 1.35 and for the Disbrow 

 churn 1.25, and in a third trial 2.2 and 1.2, respectively. — f. w. woll. 



On clean skimming" of milk at different temperatures, F. Fkiis and E. Holm 

 {Be.r. K. Vet. og Landbohbjskoles Lab. Landokonom. Forsijg [Copenhagen], 56 (1905), 

 pp. 24-29). — The general practice in Danish creameries in the early nineties was to 

 skim the milk at 30° C, but since the introduction of the pasteurization method in 

 the creameries high skimming temperatures have been gradually adopted, as the 

 skim milk and the cream are now always pasteurized after separation. 



An investigation conducted last winter showed that of 907 creameries 4.7 per cent 

 warmed the milk to 30 to 35° C. before separating, 21.8 per cent to 36 to 40°, 45.8 per 

 cent to 41 to 45°, 21 per cent to 46 to 50°, 5.6 per cent to 51 to 55°, and 1.1 per cent 

 to 56 to 68°, the average skimming temperature for all creameries being 43° C. 

 Analyses of the separator skim milk taken at a number of creameries from different 

 styles of separators showed that the fat content of the milk was lowest at the higher 

 skimming temperatures. 



The following average results have been calculated from tables given in the report: 



The former of the two series of determinations conducted were made by the extrac- 

 tion method, hence the results are in all probability slightly low, on the average, 

 0.05 per cent, On basis of the results obtained it is recommended to heat the milk 

 to about 60° C. in the forewarmer, prior to separation. — f. w. woll. 



A new centrifugal churn, G. Ragondet and M. Hardy {Ann. Gemblou.r, 15 

 {1905), No. 6, pp. 314-318, jig. 1).—A centrifugal churn exhibited at the agricultural 



