226 ILLINOIS DAIRYMEN'S ASSOCIATION. 



A: — I would not say that. I think it would improve the 

 quality in any case, only probably not make such difference. 



Q : — If the cream was in condition that would run through 

 the pasteurizer ? 



A : — It would improve it. 



Q : — How many points ? 



A : — That would depend on how good the cream was. If 

 good and clean the pasteurizing would not improve it any. 



Q : — We had experience in that line, and we were not able 

 to get any improvement in pasteurizing that 18 or 20 per cent 

 cream any way we could fix it and got a good loss m the butter- 

 milk and a double neck bottle would not hold the fat. 



A : — More than 1 per cent in the buttermilk. 



Q : — Yes, could not get any quality and it did not improve 

 the quality one point. 



A : — Is that so. You have a big amount of buttermilk and 

 a large test of fat in that buttermilk both ways. It is economy 

 to reduce the cream to the lowest possible per cent and you get 

 less loss in handling it. Less loss in separating than in churning. 



O : — What per cent of acid in the cream ? 



A : — It was cream that went right into the creamery. I 

 would run cream through the separator first and condense the 

 cream. 



Q: — Run it through just as it was? 



A : — Depend on kind of separator I was using. 



Q : — You spoke of churning three fourths to an hour. It 

 depended on the amount of cream ? 



A : — Yes sir, with a very full churn. We have tried to 

 raise the temperautre to have it come in that time. It would not 

 hurt to churn one and one-half hours. Not more than 2-5 full 

 is best. Sometimes they get it too full. 



Mr. Lee : — Talking of pasteurizing of thin and thick cream 

 and cream with a high per cent of fat. I have had experience 

 with that. In trying to pasteurize hand separated cream. It 

 came into the factory and we had better success where we had 

 the cream containing a high per cent of fat than a low per cent 



