886 EXPERIMENT STATION KECORD. 



per cent in the evening. For tlie tir.st 17 clays on pasture the average 

 fat content of the morning's milk was 4.36 per cent, and of the even- 

 ing milk 4:A7 per cent. The results agree with those previously 

 obtained. 



Changes in colostrum Trdlk durvng 21 milkings (p. QQ). — Determina- 

 tions with the Quevenne lactometer and Babcock test were made of the 

 milk of 5 cows for the first 21 milkings after calving. The addition 

 of sulphuric acid to the first and second milkings gave a decided 

 purple tinge to the precipitate. This is suggested as a method for 

 detecting colostrum milk. The data for the tests are talmlated and 

 summarized as follows: 



' ' There was a gradual decrease in the percentage of fat and the percentage of solids- 

 not-fat with three cows, and a decrease of the solid-s-not-fat in the milk of all five 

 cows from the first to the twenty-first milking. In the case of one cow, an Ayrshire 

 grade, the percentage of fat increased from the first to the twenty-first milking, while 

 another grade Ayrshire was lower in fat for the first eight milkings, then increased, 

 and afterwards decreased. 



" Milk is not norn:ial until the eighth or ninth milking after calving, and in some 

 cases the twelfth or fourteenth milking contains an abnormal proportion of solids- 

 not-fat." 



Dilution, creamers or '''' separators'''' (pp. 67, 68). — Tests were made of 

 the Hydro-lactic, Wheeler, and Brampton cans in comparison with the 

 Cooley can. Milk was diluted one-half and set at room temperature 

 in the Hydro-lactic, AVheeler, and Cooley cans. Undiluted milk was 

 set in the Brampton and Cooley cans, which were kept in ice water. 

 The results showed little or no advantage in the use of dilution creamers 

 as compared with ordinary cans in which milk is set in ice water with- 

 out dilution. Setting for but 3 to -i hours in the dilution process, as 

 recommended by the manufacturers of the dilution cans, was less satis- 

 factory than setting for a longer time. The dilution process lowered 

 the quality of the l)utter and lessened the value of the skim milk. 



Rljyening cream uiith dijferent 2)<ii^C€ntages of starter (p. 68). — The 

 cream was ripened without the use of a starter as compared with the 

 addition of 5, 15, and 20 per cent starter. "The starter caused the 

 cream to ripen more quickly, but there was little or no difference in 

 the quality of the butter. This agrees with the results obtained for 

 the past two years." 



Ripening cream at different temperatures (p. 69). — In each of 21 

 experiments made during July and August cream was divided into 2 

 lots, one of which was ripened at 70 to 75^ and the other at 55 to 60"^. 

 The yield and (piality of the butter favored ripening at the lower 

 temperature, agrtMung with results previously obtained. 



Pasieurizing mill- and crtaiii forhutter nudi/ig {^p. 69-71). — Experi- 

 ments were conducted during April and May to stud}^ the effect of 

 pasteurization in butter making. Th(^ })utter made in the experiments 



