ILLINOIS DAIRYMEN'S ASSOCIATION. 



225 



DISCUSSION. 



Q : — How do you find so many c. c. ? 



A : — Practically so many gramms. 



Q : — It would be a good thing if vvC would get together? 



A : — This is the French system and used by Lloyd. We 

 know exactly what we are talking about when we say per cent of 

 acidity and it is very easily made up by a chemist. 



Q : — We use tablets ? 



A : — They vary, are not uniform in strength. Always keep 

 alkaline test. 



O: — Did you give it 10 per cent? 



A: — No, the same strength 1.1 normal solution equal quan- 

 tities will counteract each other. The proper stage to commence 

 cooling is right after separation and he can control conditions 

 much better. I like to ripen the cream early and get the proper 

 acidity early and you can do your work by daylight. The trouble 

 with a good many buttermakers they do not work quickly. 



Mr. Gurler : — If the per cent of fat in cream makes a differ- 

 ence in pasteurization. Suppose you had cream 20 or 40 per cent, 

 would you get the same results from that cream of 20 or 40 if 

 pasteurized, or improve the quality of the butter ? 



A : — There is this about it. There is considerable waste, the 

 more used the greater the waste. I would rather pasteurize the 

 milk in the first instance. Pasteurize the thick cream and it can 

 be diluted even with clean water before churning. 



Q : — That isn't what I want to know. Will you get a less 

 loss in the thick cream, in the butter milk than in the thin cream? 



A : — In churning. The richer the cream the less the loss 

 unless it should stick in the churn. If it sticks and no motion 

 takes place, then you have to thin it. I would like to get the 

 cream thin enough so it would not stick. I have churned pas- 

 teurized cream 35 per cent fat to 1.1 fat. You can hardly tell 

 the butter fat from the sweet milk. 



Q : — You would not improve the quality of the thin cream 

 as you would of the rich in pasteurization ? 



