27S Milk and Butter 'Tests at the Norwich Shoiv, 1011 



III. EXPERIMENTS IN THE DAIRY. 



1. ChurnahiUty of Cream. 



The morning of the second day of the Show — June 27 — 

 being fixed for this experiment, all the milks from the Short- 

 horn, Red Poll, and Jersey breeds brought to the dairy 

 were put aside. They were separated at 9 a.m., each lot of 

 milk being heated above 90° F.,^ the separator being run at 

 a uniform speed throughout, and the cream from each lot being 

 kept separate. 



The creams were thoroughly stirred, and from each lot 

 three samples were taken of 8 lb. weight. 



One lot of 8 lb. of cream of each breed was churned in 

 the afternoon of June 27, the second lots being reserved for 

 churning on the following morning, when they would in the 

 ordinary course have ripened sufficiently to churn without loss 

 if treated properly ; while the third lots were handed to Mr. 

 Cooper to be churned in his experimental churns, which were 

 again erected in the Dairy. A full description of these is given 

 in the last number of the Society's Journal, Vol. 71, pp. 117-20. 



The analyses of both cream and buttermilk were taken, the 

 following table giving the full result of the experiments : — 



Breed — Jersey. 



I 



Sweet cream . 

 Ripened cream 



58 

 58 



Note,— The percentage of fat in the Red Poll milk being less than in the other 

 breeds, the figures in the second line give the weight of butter which should have 

 been obtained had there been 52 per cent, of fat in the cream, or. in other words, 

 corrected to 52 per cent, of fat in the cream. 



* The actual temperatures measured by Mr. Cooper, were Shorthorn 94", 

 Jersey 96°, Red Poll 99° F. The best results are obtained when milk is 

 separated between 90° and 100°. In large quantities of milk it is difficult to 

 separate the whole lot exactly to a degree throughout. 



