314 IOWA DEPARTMENT OF AGRICULTURE. 



islied, and 1 do not think you could avoid the loss by churning 

 it cooler. 



AIr. Grant: \\'hat*I want to ask is, do you think you could 

 overcome the loss by churning- it cooler? 



Answer : I do not believe you can, not in sour cream ; because- 

 it is natural. You know as soon as it curdles it will incorporate 

 the fat globules and of course does not curdle to such an extent 

 that you will really notice it. Professor Webster has made ex- 

 periments along this line, and you will find a very fine curdle 

 like flour, but in the ordinary work we ha\e in the creamery we- 

 never notice that; but that is the only way that I can account for 

 it, that a small amount of fat globules are incorporated in every 

 curdle and I do not believe a low temperature would be able to 

 reduce that. 



Mr. Grant : Do you think there would be any percentage- 

 in the difference in the casein in the butter? 



Answer: No; I do not. You can incorporate a whole lot 

 of casein if you have a mind to, under either condition. I do 

 not believe there would be any difference, not that I know of, at 

 least. 



]\Ir. Austin: I would iike to ask if in the churning of sour- 

 cream at a lower temperature, the loss would not be greater 

 if you churned a little warmer and incorporated more water. 



Answer: By churning warm, as butter-makers often do. you 

 will find you are getting a big yield and you are havng niore 

 loss in your buttermilk. If you will follow Professor ^McKay's 

 advice I think that will solve the whole c|uestion. He is churn- 

 ing it cool and thinks he incorporates the moisture that way. 



Mr. Austin : I did not take it that way. 



Answer : That is as I understood it. Then he is receiving* 

 the full amount of butterfat out of the buttermilk. He has more 

 to build upon, — more fat, and of course can get more butter out 

 of it that way. 



yiR. Austin : I would like to ask what would be approxi- 

 mately the temperature we would churn at at different seasons ; 

 how many degrees change? We used to consider fifty degrees 



