276 Milk and Butter Tests at the Bristol Show, 1913. 
III.— EXPERIMENTS IN BUTTER MAKING FROM WHOLE 
AND MIXED MILKS. 
To ascertain whether more butter could be obtained from two 
milks— one showing a higher percentage of fat than the other 
when mixed, than from the same quantities of milk treated 
separately, the following experiment was undertaken. 
Eight churns labelled with the names of the following 
breeds : Shorthorn, Lincolnshire Red Shorthorn, Holstein, 
Red Poll, Ayrshire, Dexter, Jersey and Guernsey, were set 
aside, and as the milk was brought to the dairy from the cows 
in the yard it was poured into it§ special churn. When the 
milk had all been brought in, 30 lb. were taken from each lot 
to arrive at the amount of butter obtainable from that quantity, 
and subsequently 15 lb. were taken from the milk of each of 
the first six breeds to mix with a similar quantity of Jersey 
and Guernsey milk respectively. 
Unfortunately, there was not sufficient Guernsey milk 
available to mix with the Ayrshire and Dexter milks, so that the 
experiment with these milks was confined to Jersey milk only. 
The milks were taken with great care, a plunger being used 
duiing that part of the process, and to ensure accuracy only one 
milk was dealt with at one time, the whole of the quantities 
fiom one breed being finished before commencing with the 
next. The two Channel Island milks were first divided, as the 
cream rises quicker in them than in the other milks selected. 
The various lots were separated immediately after they had 
been mixed, every precaution being taken to see that the 
temperature of the milk and the speed of the separator were 
similar in each case. Churning took place after twenty-four 
hours. 
The following table gives the weight of butter obtained 
from each lot of 30 lb. of milk, the last column showing half 
the quantity so as to estimate the amount obtainable from 
Id lb. of milk : — 
Breed 
Shorthorn . . . 
Lincolnshire Red Shorthorn 
Holstein 
Red Poll .* 
Ayrshire 
Dexter 
Jersey .... 
Guernsey 
Table I. 
Weight of Milk 
Weight of Butter 
Weight of Butter 
( divided by 2) 
as if from 15 lb. 
Lb. 
Lb. 
oz. 
Lb. 
oz. 
30 
0 
131 
0 
6-f 
30 
0 
151 
0 
n 
30 
0 
121 
0 
H 
30 
0 
13f 
0 
6i 
30 
1 
H 
0 
8* 
30 
0 
15f 
0 
7* 
30 
1 
7 
0 
111 
30 
1 
4 1 
’ 2 
0 
101 
