194 AMERICAN DAIRYING. 



Look out for cream with small per cent of 

 fat. Ripened cream that has 15 per cent or 

 less of fat in it cannot be churned at a very 

 low temperature. Cream with a large amount 

 of milk in it develops acid much faster than 

 cream with a small amount of milk. This 

 point must be looked after or there will be 

 trouble from loss of flavor and also loss of fat 

 in the buttermilk. 



Look out for acidity. The greatest loss of 

 fat in buttermilk that I have ever found came 

 from excessively sour cream. Before we had 

 the Babcock test we learned that too much 

 acidity caused a loss of butter, but we thought 

 then that the acid destroyed the fat; now we 

 know better; we know that it in some way 

 gets the cream in a condition that it does not 

 deliver all of its fat. There is much less dan- 

 ger of cream rich in fat becoming too sour than 

 there is from cream that is poor, in fat. I have 

 tested buttermilk that I found 2 per cent of fat 

 in, and I have tested hundreds of samples that 

 I found less than .1 of 1 per cent in. I once 

 tested a creamery daily for one week and found 

 the first day less than .1 of 1 per cent; I read it 

 .07 ; the other extreme was 1.2 per cent. This 

 great difference was caused partly by the tem- 

 perature and partly by difference in the acidity 

 of the cream. 



The record was as follows: 



