566 BOARD OF AGRICULTURE. 



saving of butter fat in tlie buttermillv, as 13 churnings ripened at a high 

 temperature gave an average of .87 per cent, of butter fat in the butter- 

 milli, while the 15 ripened at a low temperature gave an average of .40 per 

 cent, of butter fat in the buttermillc. I noticed, also, that the butter 

 granules from the cream ripened at a low temperature were flrmei- and 

 washed freer from buttermilk. 



As to starters, I seldom use starters in warm weather, but believe 

 they are the proper thing in cold weather. I have used skim-milk starters 

 and buttermilk starters, and I prefer the skim-millv starter. Even in the 

 summer season Avith the greatest care in milking and straining there will 

 usually be sufficient bacteria in the cream to produce ripeness in a reason- 

 able time. 



In brief, then, the process is to cool the cream as soon as separated to 

 a temperature of about 48 degrees Fahr. and keep at this temperature until 

 ready to ripen, then ripen at between 60 to 65 degrees and cool to tempera- 

 ture desired for churning, and churn. 



The President: Who will be the first now to ask a question. We want 

 him to tell why such and such is the case. Some of you butter makers get 

 after him. 



Mr Slater: I would like to ask the gentleman if he Avould not change 

 the temperature as little as possible, and would like to ask him why he 

 cools his cream as soon as he sejiarates it? 



Mr. Fisher: I would not change the temperature any oftener than 

 necessary, from the fact that the butter globules will hold their firmness 

 longer. Changing the temperature a good many times the granules are apt 

 to be broken down, and I think the butter would not hold up so well. As 

 for cooling the cream as separated, I think that is the thing to do, as it 

 removes the animal heat from the milk and leaves it in a condition so that 

 the bacteria in there that are not desired will not get in their work. 



The Secretary: I may say that Mr. Fisher is a senior student in the 

 University, and the basis of his work that he has presented here was some 

 observations he made this summer during my absence. I asked him to 

 give them to you. The question of ripening the cream before it is cool is 

 one that is comparatively new. It is only within the last two years it has 

 been generally advocated for creamery practice and has not been much 

 used in farm butter making. 



Mr. Dowd: We had read to cool the cream down as soon as we could 

 after separating, and we tried setting the cream in the snow and stirring 

 it, but we cooled it too quick. 



A Voice: Does it make the best butter to have the cream at a high 

 temperature, or low? 



