Churning at different temperatures. 109 
Table XIII. 
No. 
Description 
Cost 
Colour 
1 
Texture and grain 
Flavour 
Order 
of 
merit 
1 
Danish 
Per lb. 
s. d. 
1 6 
Slightly 
cloudy 
Open and greasy, 
with considerable 
water 
Fair 
5th 
2 
Brittany 
1 
8 
Fair, rather 
dull 
Fair 
Fair 
2nd 
3 
Italian 
1 
4 
Dull and light 
Greasy, slightly 
open 
Faulty 
(strong) 
6th 
4 
French Roll 
1 
6 
Dull 
Close, greasy, rather 
overworked 
Fairly 
good 
(thin) 
4th 
5 
Brittany 
1 
4 
Bright and 
clear 
Open (water), grain 
very good 
Strong 
(oily) 
7 th 
6 
Jersey — from 
private dairy 
Bright 
Close, fair, and 
rather greasy 
Fair 
(plain and 
unde- 
cided) 
3rd 
7 
Jersey — from 
cattle in 
Showyard 
Bright 
1 
Fine 
Fine 
1st 
Experiment No. 5. 
Churning at different Temperatures. 
Two lots of cream, each weighing 10 lb., were taken from 
the same bulk of cream and were churned at 52° F. and 62° F., 
respectively, the temperature of the dairy registering 75° F. 
The lot churned at 52° F. yielded 3 lb. 4 oz. butter, that at 62° F. 
yielded 2 lb. 8^ oz. butter. The butter-milk of the 62° F. lot 
was kept for a few hours, hand skimmed, cooled down, and 
churned, yielding 6J oz. of butter. Had there been sufficient 
butter-milk to enable the separator to be used, the probability 
is that the full deficit would have been forthcoming. The 
difference in the weight of butter amounted to 11^ oz. in one 
gallon ( i.e ., 10 lb.) of cream. Assuming that four gallons of 
cream were churned (not an unreasonable quantity) the loss 
would have been 2 lb. 14 oz., which, if valued at Is. per lb., 
would amount to 2s. 10^d. 
This experiment shows the value of churning at a low 
temperature, particularly during the summer months. Where 
ice cannot be obtained, early rising and churning in the cool 
hours of the morning will often obviate this difficulty. 
