FORTY-FIRST ANNUAL CONVENTION 203 



ing in stables and more dry feed. Thus eliminating these 

 causes, temperature becomes responsible for the unusual ex- 

 cesses of No. 2. Study the relation of No. 2 to acid and tem- 

 perature in table 3. 



It is obvious that as a general rule a period of high tem- 

 perature is in two days followed by a high acid and a high per- 

 centage of No. 2. Observe table 2. For the week ending with 

 Sept. II the average maximum temperature is 84^ degrees; 

 the acid on Sept. 11 is 1.10%. For the week ending with Nov. 

 24 the average maximum temperature is 55 degrees and the 

 acid .51%. It is obvious that high acidity is a numerical index 

 -^f bad cream, and that high temperature is the cause of bad 

 cream. It will be noticed in table 3 that the high acid and high 

 percentage of No. 2 lag behind the high temperatures. This is 

 because the heat exerts its effect while the cream is being pro- 

 duced on the farms, and reveals itself at the creamery later 

 when that cream arrives there. 



There occur some unexplainable and exceptional anomalies. 

 For example, the high percentage of No. 2 during comparatively 

 cool periods on Oct. 13, Tuesday, and Nov. 23, Monday. These 

 may be caused by the neglect of holidays, lack of wind to pump 

 water for cooling, warm nights and delay in delivery by bad 

 weather. 



The relation of temperature, acid and bad cream can be 

 seen in the composite and condensed table 4, in which the 

 irregular variations are mutually offset in the general averages. 



The planes of temperature, acid and No. 2 are close to- 

 gether in the early part of the period. From Sept. 23 to Nov. 

 30 the curves of acid and No. 2 are on lower planes that the 

 temperature because in this zone of temperature the cold be- 

 gins to exert a strong inhibiting effect. But further decreases 

 in temperature in December do not lower the acid and No. 2 be- 

 cause the basal percentage of No. 2 (2% to 4%) is due to other 

 causes than temperature, namely, dirty separators and long 

 holding on farms. These latter causes are quite constant, and 

 therefore the amount of No. 2 yielded by them is constant. The 

 hot weather No. 2 is sour, cheesy, rancid and yeasty. The cold 



