ILIilKOIS DAIRYMEN'S ASSOCIATION. 



39 



Treatment and Churning. 



The Cow "Clover" 



Calved Dee. 18th. 



Weight of One Day's 



Product. 



The Cow "Daisy" 



Calved Jan, 1st. 



Weight of One Day's 



Product. 





Jan. 



March. 



May. 



Jan. 



March. 



May. 



Whole milk churned in lbs and oz 



Butter obtained in oz : 



1st churning, temperature 74 deg. . 



2ad churning, temperature 70 deg. . 



3rd churning, Temperature 66 deg. . 



4th churixing, temperature 62 deg. . 



5th churning, temperature 62 deg. . 



37.07 



12i 



12 



5i 



H 







33.13 



151 



31 



34.00 



]8i 

 8 



2 



28.01 



21 

 3 



25,02 



181 

 U 



22.09 

 191 





























Total butter obtained, oz ^. 



31i 



28f 



28i 



24 



20i 



191 



Butter percentage of whole milk 



5.21 



5.32 



5.24 



5.35 



5.03 



5.41 



Whole milk churned, lbs and oz 



Butter obtained in oz : 



1st churning, temperature 70 deg. . 



2nd churning, temperature 70 deg. . 



3rd churning, temperature 70 deg. . 



39.01 



14f 

 16i 



24 



35.04 



m 

 m 



34.04 



191 



9i 



30.04 



19 



5f 



26.00 



m 



2 



23.00 

 191 



4th churning, temperature 70 deg. . 

























Total butter obtained, oz 



.34 



.30i 



.29i 



241 



201 



191 



Butter percentage of whole milk 



5 45 



5 40 



5.34 



5.03 



5.05 



5.33 



Whole milk of one day, lbs and oz 



Its cream churned lbs and oz 



40.04 

 12.03 



32i 



2i 



36 00 

 11.04 



291 

 If 



33.07 

 9.12 



27i 

 H 



29.12 



8.08 



251 

 



26.06 

 8.00 



22.11 

 614 



Butter obtained in oz : 

 1st churning 



20 



2nd churning 





3rd churning 



















Total butter obtained in oz 



341 



31 



28f 



251 



23i 



20 







Butter per cent, of whole milk 



5.40 



5.31 



5.29 



5 41 



5.54 



5.49 



The milk was taken for test on three consecutive days, in the three dif- 

 ferent months. Twenty-four hours was allowed to elapse between the con- 

 secutive churninQ:s. In almost every case, the churning subsequent to the 

 last w^hen butter is recorded as obtained, developed butter pellets of mustard 

 seed size but not in sufficient quantity to gather and weigh. 



The main notes upon table '' M" and other similar records, are as fol- 

 lows: 



A. The milk of one cow, dry fed, had to be churned four times to get all 

 available butter, while that of another cow needed but two churnings, the 

 same day— cows of like age, breeding and condition and feed the same. 



B. The results were better when churning day after day at the same 

 temperature, and quite high, than when the temperature of the buttermilk 

 was lowered on consecutive churnings. 



G. More butter was obtained, with less labor, where the cream only was 

 churned. It should be noted that the skim-milk examined in these cases 

 showed no unusual percentage of butter fat not separated. 



