Milk and Butter Tests at the Norwich Show, 1911. 279 



Taking the weights of butter only, the ripened Shorthorn 

 and Jersey creams give the best results, the ripened Red Poll 

 and sweet Shorthorn being the worst. 



The best criterion, however, is the amount of fat left in the 

 buttermilk, for the quantity of water left in the butter may 

 vary, however carefully the work is done. 



No water was added to the churns until after the samples 

 had been taken for analysis, so that the difference between the 

 fat found in the buttermilk and the total fat in the cream gives 

 the correct amount of fat taken out as butter. 



Judging from this, which is the most accurate method of 

 judging, the ripened cream gave much better results than the 

 sweet cream. 



Comparing the results of all the churnings the Red Poll and 

 Shorthorn sweet creams were the worst, the ripened Shorthorn 

 was better than the ripened Red Poll, while the Jersey creams, 

 both sweet and ripened, churned well. 



The experiment demonstrated perhaps more thoroughly than 

 previous experiments have done, (1) that creams which con- 

 tain the larger proportion of uniform fat globules churn better 

 than creams where the range of the sizes of fat globules is 

 wider ; (2) that ripened creams generally churn better than 

 sweet creams, and that creams which have stood 24 hours, even 

 when mixed with creams separated only 12 hours before 

 churning, are sufficiently ripened to yield the maximum 

 quantity of butter. 



2. The making of Cheeses suitable for Small Holdifigs. 



Both on large and small farms there comes a time when the 

 supply of milk exceeds the demand, and it is then that the 

 question arises how best to use up such surplus. 



The leaflet. No. 231, entitled " Cheese Making for Small 

 Holders," issued by the Board of Agriculture and Fisheries, 

 gives an answer to this question, and to demonstrate its prac- 

 ticability, the Council of the Royal Agricultural Society 

 sanctioned the making of such cheeses in the Society's Working 

 Dairy at Norwich. The manufacture of soft cheeses — known 

 as Cream and Gervais — has formed part of the Dairy pro- 

 gramme for the past few years ; consequently the cheeses 

 selected for the experiment were those described in the leaflet 

 " Pressed Cheeses Nos. 1 and 2," the first requiring 5 gallons 

 of morning milk, the second 2^ gallons of evening and 2^ 

 gallons of the following morning's milk. Shorthorn milk was 

 used throughout. 



The process of manufacture (fully described in the leaflet) 

 was rigidly adhered to, and it is satisfactory to report that the 

 cheeses all turned out well, this being the more encouraging 



