40 



ILLINOIS DAIRYMEN'S ASSOCIATION. 



D. The more succulent food consumed by the cows the quicker and more 

 completely the churn did its work. 



JS/. The quality of butter obtained at first churning was in nearly every 

 case perceptibly better than in subsequent churnings. 



F. A noteworthy case is that of '' Clover," whose milk in January gave 

 more butter at the second churning than at the first. Microscopic examina- 

 tions of her milk shows unusual variation in size of butter globules, and 

 comparative examinations indicate that the butter of the first churning was 

 from the largest set of fat globules, and that of the second day's churning 

 from the globules of a size smaller, and more numerous. But it is difficult 

 to accurately compare the physical character of milk before and after churn- 

 ing, i. e., new milk aiid butter-milk. 



In the instances of repeated cburnings there was no marked difference in 

 the time required for getting the butter. The longer churnings were some- 

 times the first and sometimes the last, so the record is devoid of interest. 

 The average time for fine butter pellets to show was twelve minutes, and for 

 whole churning twenty-seven minutes. A swinging churn was used, no 

 dashers— agitation without beating. The churning was stopped while the 

 butter was in grains, these were hardened with cold brine, then thoroughly 

 washed and dried and weighed in the granular form. 



The conclusion reached (subject to verification by farther tests of like 

 character with the same cows) is that churning the whole milk product of a 

 day or more is a very uncertain means of determining the butter quality of 

 the milk,— certainly so unless repeatedly churned, involving much labor. 



Not only in the cases of the two cows, as shown in table '' M," but the 

 examinations throughout the herd at Houghton farm, gave far better results 

 when the cream was well separated and churned by itself. In these tests the 

 " deep setting " system of separation, or " creaming," was used— open pails 

 in an open spring pool, and hence the cream was bulky. A few trials with 

 shallow pans gave stiil better results. In no other way was so large a per- 

 centage of butter obtained from a given quantity of milk at the first churn- 

 ing, as where the milk was creamed in shallow vessels and the thick cream 

 churned. In tests of the mixed milk of the whole herd the following results 

 were obtained from 100 pounds of milk : 





In January Churned. 



In May Churned. 



Butter Product from 

 100 LBS. Milk. 



Whole 

 Milk. 



Thin 

 Cream. 



Thick 

 Cream. 



Whole 

 Milk. 



Thin 

 Cream. 



Thick 

 Cream. 





Lbs. Oz. 



Lbs. Oz. 



Lbs. Oz. 



Lbs. Oz. 



Lbs. Oz. 



Lbs. Oz. 



First churning 



2 15 

 1 5 

 9 

 



3 14 



1 4i 

 

 



4 9 

 11 

 00 

 00 



3 12i 

 8 

 

 



4 8 

 

 

 



4 9 



Second churning 



Third churning 





 



Fourth churning 











Total butter 



4 13 ' 5 2-1- 



5 4 



4 4i 



4 8 1 4 9 



Biflflculty is experienced in thoroughly creaming or separating the butter 

 fats (cream) from milk in any of the usual methods. A portion of the fat 

 globules remain in the creamed; (skimmed) milk, varying with the same cow 

 under different conditions and with different cows under like conditions. 



