ILLINOIS DAIRYMEN'S ASSOCIATION. 143 



I called at the creamery and talked the matter over, and 

 the farmer saw he was mistaken. He said he was sorry he had 

 caused any trouble, and there is where I believe in some sort of 

 a helper coming around even if he can do nothing else than break 

 up these little troubles and get farmers and buttermakers to be 

 honest with each other. 



I\Ir. Gurler : — I would like to ask Mr. Lea if he succeeded 

 in overcoming the loss he found in buttermilk in the thin sour 

 cream he spoke of? 



Air. Lea : — At this time I might as well say a little about 

 this subject. There was not enough work done last summer to 

 get any definite results. There seems to be this idea — that 

 when we take a sour separator cream and pasteurize it the casein 

 in the milk upon being heated comes out in small particles of 

 cheese. These particles of cheese contain butterfat, and there 

 is where we get the excessive loss, because I have taken that 

 casein and tested it several times and found it contains 20 per 

 cent butterfat. We can overcome that by agitating the cream 

 before it passes the pasteurizer ; then cool the cream down after 

 it is pasteurized and has been ripened, cool it down to 42 or 44 

 degrees, and hold it at least six hours. You can then reduce the 

 loss to about .6 of 1 per cent, while in other cases I find the loss 

 pretty close to 2 per cent. A simple rule to lay down is to see 

 that the cream is agitated before passing through the pasteurizer, 

 then properly cooled and held at a low temperature for a long 

 enough time to gather all the butterfat, aside from what is taken 

 up in the casein. 



Air. Hayden : — I would like to ask if it is not a better plan 

 to have separators adjusted so as to get richer cream? 



Air. Lea : — That is what should be done, but I find it a very 

 difficult matter to get the farmers to bring in the kind of cream 

 we want. I don't know the reason for it. I remember last 

 summer of spending two weeks at one creamery ; talked with 

 the farmers about this matter, but could not get them to bring 

 in the right kind of cream. It all rests with the farmers; if 

 thev understood that if thev brinsr in heavier cream we can do 



