4 DAIRYING 



also filled. The latter packages were numbered and placed in 

 the refrigerator having a temperature of 45 to 50 degrees F. 

 One package was sent to a commercial butter judge who was 

 requested to score the butter when first received and to hold 

 all packages in his cellar where the temperature ranges from 

 40 to 50 F., and then to score them a second time in order 

 to test the keeping quality of the butter. 



519. Lot B. was taken from the large vat and heated to 

 185 to 190 F. in a continuous pasteurizer. The hot cream was 

 run over a water cooler and cooled to 54 F. It was, then placed 

 in a ripening vat, about 15 per cant starter added, and warmed 

 up to 75 F. After the starter was added the cream tested 28 per 

 cent fat and 0.3 per cent acid. Five hours later the cream had 

 a temperature of 70 F. and 0.46 per cent acid. It was then 

 cooled arid held over night and was churned the next morning 

 at about 7 o'clock. The temperature of the buttermilk was 56 

 F. and its test 0.1 per cent fat. Packages of this butter were 

 saved as in the case of Lot A. 



520. Lot C, the raw cream, was ripened with the same 

 starter as was used in lot B. Lot C was held at about 75 F. 

 for three hours and at 70 for two hours when it had reached 

 0.5 per cent acid. It was then cooled and left to stand over 

 night. The next morning this cream churned in 40 minutes ; the 

 temperature of the buttermilk was 54 F., and its test 0.1 per 

 cent fat. Packages of the butter were held in the refrigerator 

 as mentioned under Lot A. 



521. The washing, salting and working of the three churn- 

 ings from each day's cream were made as uniformly as possible, 

 the point in the investigation being to note the differences there 

 might be between sweet-cream butter, pasteurized-cream butter 

 and raw-cream butter, all made from the same cream. 



The packages of butter were examined every few days at 

 the dairy school, and scorings were also received from the com- 

 mercial judges. The following comments made by the writer 

 about one set will illustrate the general quality of all the butter 

 made in these three ways. 



