206 REPORT OF THE CHEMIST OF THE 
DAIRY NOTES. 
During the past year a few preliminary experiments have been 
undertaken in the dairy, and under the above head of “ Dairy 
Notes” I give such results as have thus far been secured, as work 
of progress, rather than any completed experiments. All experi- 
ments of this kind must be repeated a large number of times and 
under all probable conditions before any fact can be established 
~Sweer vs. Ripenep Cream. 
It is frequently asserted that unless cream be properly ripened 
to slight acidity, there is in churning, a large loss of butter-fat, 
which is carried off in the buttermilk. Contrary to this we find 
some of our most successful and practical dairymen advocating 
the making of sweet-cream butter, and the demand on the part of 
consumers is steadily increasing for butter made from sweet 
cream. ‘Test trials churning two lots of cream, the one sweet and 
the other ripened, convinced us that under ordinary methods of 
management there might be a loss of fifteen to twenty per cent in 
churning sweet cream. We at once instituted a series of experi- 
ments to find whether by more skillful management this loss 
could be prevented. 
It has often been recommended to churn sweet cream at a higher 
temperature than would be required for cream properly ripened to 
slight acidity. At the time of the experiment the ripened cream was 
being churned: at 62° Fahr. We then began dividing each day’s 
cream, churning one-half sweet and allowing the remaining portion 
to ripen before being churned. The buttermilk from each churn- 
ing was sampled and taken to the laboratory for analysis. In the 
buttermilk from the ripened cream there was found from 0.10 to © 
0.50 per cent of fat, according to management and skill in hand- 
ling the milk and its products through the several stages. As the 
average per cent of fat in buttermilk is given at one per cent, we 
feel safe in claiming good recovery of fat in the case of ripened cream. 
The trials at churning sweet cream were all made under the 
same conditions excepting the lowering of temperature for each 
series, and below are given a few of the results: 
Temperature churned ..............02.085 68° 63° 60° 584° «B4R° «B® 
TTS GHUTHGEG sernacy ctcan valde swwakleys sauiene 8! 24 18! 13! 20! 25! 
Solids in buttermilk: ie. oe ae 13.19 10.20 8.90 8.24 8.07 8.61 
Fatin hu ttarmilker, he. ote honk aeecke 4.07 1,87 57 63 23 (9 
weer SS Se === 



