New York AGRICULTURAL EXPERIMENT SraTIon. 207 
From an inspection of the preceding table we find that by 
churning sweet cream at the same or a higher temperature than 
is required for ripened cream there was a large loss of butter fat, 
in one case amounting to a little more than one-fifth of the total 
butter present in the cream, but by lowering the temperature to 
50° to 54° Fahr. there was no greater loss than with the same 
cream ripened. 
The quality of the butter, both in grain and color, steadily 
improved as the temperature for churning was lowered, and at 
50° and 54° Fahr., was as good in appearance as that from well 
ripened cream. The flavor of butter from sweet cream is quite 
different from butter made from ripened cream. In every case 
there was found less casein in the butter from sweet cream than 
in that from ripened cream. 
Asaresult of these experiments then we may say that under 
proper management there seems to be no greater loss of butter 
fat in churning sweet cream than with the best ripened cream. 
Since the above experiments were completed there is shown 
another confirmation of the general results, in work previously 
done and published in the Annual Report of the New Hamp- 
shire Experiment Station. | 
TEMPERATURE FOR CHURNING. 
The temperature for churning in order to secure the best results, 
is influenced by so many causes that it would be impossible to 
decide upon any fixed temperature to be used under all conditions. 
Generally in summer 58° to 60° Fahr., and in winter 60° to 64° 
Fahr., will be found a proper temperature. This does not hold 
true for all cases; for instance the cream from the milk of two 
cows during the feeding experiment for jthe winter of ;1887-8, it 
was found necessary to churn at 538° to 56° Fahr. in order to 
secure the butter in good condition. At this temperature the 
butter was churned in the granular state in from twenty to thirty 
minutes. The cream from the milk of two other cows in the same 
herd and receiving the same feed was churned at 62° to 63° in 
order to secure the butter in the same condition and time. 
Occasionally a cream has been found difficult to churn, and by 
raising the temperature so high as 68° or 70° Fahr., and churning 
until the first appearance of butter, and then lowering the 
temperature again to 62° to 64° better results were secured and 
perhaps a churning saved. 
