72 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Mr. Spies: Doesn't it make a difference as to whether the 

 cream is raised by the gravity process or by separator.^ 



Mr. Pethebridge: No; in separator cream there is hkely to 

 be a Httle foam, and in the gravity process there is hkely to be 

 little lumps, so it is best to strain it in either case, and it sometimes 

 makes the difference between making good butter and inferior 

 butter. 



Mr. Judd: Do you have separators where you come from 

 in the old country.^ 



Mr. Pethebridge: Oh, yes. 



Mr. Curran: What about streaks in butter.^ 



Mr. Pethebridge: There is no neccessity for any one to 

 have streaky butter. You may perhaps get a little chill on 

 before you have a chance to work it, in that case put it in a 

 warmer temperature before you work, it and you won't have 

 streaks, although your butter may be a little overworked, but 

 that is better than streaky. The temperature for washing butter 

 should never be below forty-five in the summer, and in winter 

 according to the air you are working in. The danger is of using 

 water too cold and that is one of the causes of streaky butter. 

 At any rate, it is caused after the butter comes from the churn. 



Mr. Miller: What is the cause of bitter cream.^ 



Mr. Pethebridge: I should say there are forty different 

 causes. I know one of the causes is mixing warm morning's 

 milk with cold night's. Another is keeping the temperature of 

 the cream too low. Sometimes the cause is in the feed of the 

 cattle, too much dry feed, and there are other causes un- 

 doubtedly. 



. The Chairman: We are shipping cream to Chicago. When 

 I was in Chicago the other day, Key & Chappel said they had 

 had some trouble with bitter cream of late, which is something 

 entirely new, though we have shipped a great many years. 

 After inquiring into it we have laid it to the age of the cream. 

 We have a chemical cooler and that cream is held at the 

 creamery three or four days at a temperature right down to freez- 

 ing. Whether it is that or whether it is some every-other-day 

 milk, we can't tell. 



