96 SECOND THOUSAND QUESTIONS IN AGRICULTURE 



ing when the testing is started and it is much better if the tester is kept 

 hot by steam pipes, while the testing is being done. This applies partic- 

 ularly to cream testing. 



Horsepower and Pasteurizing. 



What size boiler (h. p.) would be required to operate a single bottle 

 washer and sterilizer which sterilizes 24 gallons at one time not over 

 250 bottles washed at a time? What h. p. boiler would be required for 

 a pasteurizer of 40 or 50 gallons capacity? Does pasteurised milk 

 need cooling? 



A one and a half horsepower vertical boiler would be large enough 

 to run your bottle washer and sterilizer, but it would be more econom- 

 ical in operation to have a two h. p. boiler of the same type. To 

 furnish power for bottle washer, sterilizer and pasteurizer of 40 or 50- 

 gallon capacity, you should have nothing less than a four h. p. vertical 

 boiler. Perhaps the most serious question confronting the whole-milk 

 dairymen with small herds is not so much the pasteurizing as it is the 

 proper cooling of milk after pasteurizing. To keep milk any length of 

 time after it has been held at a temperature of 140 degrees in the 

 pasteurizer, it should be immediately copied to about 40 degrees F. 

 This is best accomplished by a supply of brine or ice water through which 

 the milk is run. In case you do not have the facilities for doing this, 

 you can build a refrigerator in which the temperature is kept down 

 by the use of ice, or pack your bottles after bottling, with ice. 



Bitter Butter. 



The last butter I made would not turn hard, although I churned for 

 hours to see if it would, and was so bitter we could not eat it. The cream 

 and milk is always good and sweet so I cannot imagine what the 

 trouble may be. 



You must have intended to state that the cream would not churn, 

 for no person would churn a long time after the butter came in order to 

 harden it. Over-churning would have the effect of making it greasy 

 and incorporating a lot of buttermilk. In farm butter-making there 

 are often difficulties in churning, especially at times when most of the 

 cows are dry, and when those still milking are well advanced in the period 

 of lactation. The milk at that time contains a large proportion of small 

 fat-globules that are not easily gathered. To ripen the cream to a 

 higher degree of acidity, to obtain cream from cows that have fresh- 

 ened within a few months, or to feed the cows more succulent food 

 will sometimes remedy the trouble. If the cream is not churned sweet 

 and fresh it should be properly ripened as quickly as possible. If cream 

 is left during cool weather until it gets sour, the lactic acid bacteria will 

 develop so slowly that they will be crowded out and too many undesirable 

 bacteria that produce bad flavors will develop. This may be the cause 

 of the bitter flavor of the butter. F. W. Andreasen, Sec'y State Dairy 

 Bureau. 



