ILLINOIS DAIRYMEN'S ASSOCIATION. 175 



average per cent of fat and shows the loss in the buttermilk 

 when part was pasteurized and part was not. 



We find where the cream contained the higher per cent of 

 fat no curdling took place and the loss in butter fat was about the 

 same. Where the per cent of fat was lower the loss of butter 

 fat was considerably higher. 



Vat 



Per cent 



Per 



Per cent 



Temp. H 



ours held 



Temp. 



Pasteurized Effect on 



No. 



acidity 



cent fa 



starter 



cooled to 



cold 



churn 



ed 



Temp. cream 



1 



.57 



28 



None 



44F. 



10 



47 





160 to curdled 



2 



.54 



28 



5 



44 



8 



47 





170 

 165 " 



3 



.64 



28 



5 



44 



12 



48 





170 



4 



.72 



29.5 



4 



44 



8 



48 





170 

 170 

 165 " did not cur. 



5 



.63 



35 



4 



44 



8 



48 





6 



.69 



29 



5 



44 



10 



48 





175 



7 



.70 



30 



4 



44 



12 



48 





170 " curdled 



180 



8 



.70 



35 



4 



44 



12 



47 





170 



9 



.70 



32 



4 



44 



10 



48 





170 '-' did not cur. 



170 " " " 



10 



.68 



30 



4 



44 



12 



48 





170 curdled 











Loss B. Fat 



in Buttermilk 





, 









Unpasteurized 





Pasteurized 









.15 









.8 











.10 









.6 











.10 









.5 











.10 









.6 











.10 









.2 











.10 









.4 











.08 









.7 











.08 









15 











.10 









20 











.05 









50 





By the President : — In my appointment of committee on nom- 

 inations, I made the chairman J. P. Mason, of Elgin. We want 

 him very much in this association, and he is made of that kind of 

 stuff that will not recommend his own name, so I will appoint 

 some one else in his place under the circumstances. I will name 

 Mr. Upton, of Effingham. I wish them to report after the next 

 paper. 



