ILLINOIS DAIRYMEN'S ASSOCIATION. 



227 



of fat. In pasteurizing such cream the loss is quite heavy at times 

 because of the casein curdHng sHghtly. It did with the pastuer- 

 ized we used. Run the buttermilk through a strainer fine enough 

 to take off the curd, bring the buttermilk down to a small per 

 cent of fat, but your loss is in the precipitation of the curd. In 

 pastuerizing cream in factories, get a high per cent of fat, about 

 40 per cent and not effective as thin cream. Reduce it to what 

 you want for churning is best. 40 per cent will stick to the 

 churn and have to watch it closely. We had very good results 

 by diluting the cream just at the point of breaking, but as a rule 

 that is not a practical way of doing. 



Mr. Cobb : — What kind is that separated cream ? 



A :— 15 up to 50. 



O: — In pastuerizing r?0 per cent cream what is the loss? 



A : — I could not say. I have not practiced the handling of 

 thin cream at all and have no estimate. It is considerable though. 



Mr. Newman : — In the precipitation of the casein, would the 

 fats adhere to the casein and there would be loss in that? 



A : — In the thin cream getting it in that stage you would 

 have considerable curd and that curd would thicken in pastueri- 

 zation and hard to get through the churn. 



Mr. Lee : — We found the curd was not large enough to show 

 up in the butter. 



By the President : — We will now have the pleasure of listen- 

 ing to Prof. Van Norman of Perdue University. 



ADDRESS. 



By Prof. Van Norman, Perdue University, Indiana. 



Ladies and Gentlemen of the Convention. 



If a college man were to go into his office and his class room, 

 and begin to tell what he knows, and keeps on telling what he 



