ILLINOIS DAIRYMEN'S ASSOCIATION. 209 



DISCUSSION. 



The President : — Would you care to recommend any par- 

 ticular test? 



Mr. Kieffer: — I think the one outlined by Professor Van 

 Norman is pretty good. 



Mr. Moore : — I think any one of the tests lb all right. It 

 is only a question of use. I was called to a creamery a short 

 time ago where they had been cut on their butter. The butter- 

 maker, not familiar with the use of the acid test, had read in 

 the papers of some Minnesota buttermakers ripening their cream 

 to 34 cc. He got a Farrington outfit and had .pened his cream 

 up to that amount, as expressed on cylinder, which would practi- 

 cally be little more than sweet cream, and there was no doubt 

 in my mind but the trouble was that the butter was soft and 

 had no character and no taste, and when I showed him how it 

 was and that he ought to have from 5 to 5^4 acidity on this test, 

 the difficulty was explained. Too many buttermakers use this 

 c. c. to express acidity, which it is not. 



The reason I prefer Farrington's is the amount of acidity 

 it expressed in number of c. c. You use in it 100 c. c. cylinder, 

 whereas with Mann's you have to go through calculations which 

 a number of Irattermakers do not know how to, and therefore 

 do not use it. 



Mr. Mann : — I would like to ask Mr. Kieffer what per cent 

 of acidity he recommends for l l / 2 pints of mother starter? 



Mr. Kieffer : — Forty per cent of Mann's acid test, or about 

 .70 to .72 degrees per cent of Farrington's test. 



Mr. Man:i : — For milk held at about 75 degrees, do you 

 think that is about right to ripen the next morning' 



Mr. Kieffer : — This time of year it is hard to regulate the 

 temperature. In a number of creameries the temperature lowers 

 during the eveaing, so the ripening does not go on the same as 

 if the temperature was the same. I have found it to go down 

 to 58 degrees in the morning. 



