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YIELD OF BUTTER FROM MILK OF DIFFERENT RICHNESS. (KIRCHNER.)

100 lbs. of milk will yield the number of pounds of butter given in the table. (Percentage creaming, 16 per ct.; fat in butter, 83 per ct.)

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The two preceding tables are based on ordinary creamery experience, I pound of fat in the milk producing 1.15 pounds of butter.

NUMBER OF POUNDS OF MILK REQUIRED FOR MAKING ONE POUND OF BUTTER.

Lbs. Butter per
100 lbs. of Milk.

(KIRCHNER.)

Lbs. Milk per 1 lb. of Butter.

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3.8

2.5

26.32

40.00

3.9

2.6

25.64

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DISTRIBUTION OF MILK INGREDIENTS IN
BUTTER MAKING. (Cooke.)

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twenty or twenty-four hours, when the ferment will be found thick and in the proper condition for mixing with the cream or milk to be ripened.

How to use the Ferment.-First bring the cream or milk in the vat to a temperature of 66° to 70° Fahrenheit, when the ferment is to be thoroughly mixed with the cream or milk in the proportion of 2 per cent of the ferment to the amount of cream or milk to be ripened. Remove one or two inches of the top of the ferment, which is not desirable to use, and strain the rest through a fine strainer or hair sieve into the milk or cream. The finer the ferment is broken up the more effective its operation will be. After the cream or milk and ferment are well stirred and mixed at the above temperature, the vat must be closed and allowed to remain undisturbed until the cream is ripened, requiring from twenty to twenty-four hours for the operation; the cream when ripe will be found thick, mildly acid, and in the proper chemical condition, requiring only to be cooled to the proper temperature for churning.

Churning. The best temperature for churning depends so much upon circumstances that the range is very wide, from 55 to 68° Fahrenheit. The richer the cream in butter-fat the colder the temperature should be, and the more milk the cream contains the higher the churning temperature should be. After the cream or milk and ferment are mixed, no more stirring is admissible, as any agitation of the cream afterwards retards the ripening process.

Butter by Shallow-pan Creaming.-Raise the cream in a temperature of about 60° F.; avoid as much as possible skimming milk in with the cream; ripen at about 65° F.; churn at 60° to 62°. Free the granules of butter from the buttermilk by washing in water, temperature about 55°. Salt, I oz. to 1 lb. of butter.

Butter by Deep Cold Setting and Cooley System.-Raise the cream in ice-water; milk may be skimmed in with the cream or not as desired; with the Cooley cream a very considerable portion of milk added to the cream will pro duce no bad effects. Ripen at a temperature of 68° by adding lactive ferment; churn at temperature of 58° to 65°;

wash the granules in water, temperature 50° to 55°, and salt as above.

Butter from Separator Cream.-Cool the cream from separator to 66° to 68°, add lactive ferment, and churn at 55° to 58°, according to the percentage of butter-fat in the cream. The cream should be cooled after ripening so that the temperature of the cream will register not over 55°. This cooling requires time and patience, but will be rewarded with solid granules. Wash in water at 50° to 52°. Salt, I oz. to I lb. of butter.

Good butter should not contain more than 16% of water (and may contain as little as 8%) when properly worked. It is sufficiently worked when it presents a delicate elasticity to the touch, and when broken should show a perfect uniformity of grain and color.

THE ALKALINE TABLET TEST OF ACIDITY IN MILK OR CREAM.

By Prof. E. H. FARRINGTON, of Wisconsin Dairy School.

Since this test was first described by the author, a number of changes have been made in the way of using it.

Reliable results are now obtained with less and simpler apparatus than when the test was originally published. At the present time it is used for two purposes.

First. For testing the acidity of milk. To detect those lots which are apparently sweet, but too nearly sour for pasteurizing, for retailing, or for making the best butter or cheese.

Second. For testing the acidity of each lot of cream during its ripening, to trace the progress of its souring, and to show whether the fermentations should be hastened or checked in order to have the cream in a certain acid condition at a given time and ready for churning.

In addition to the tablets, the only apparatus necessary for testing the acidity of either milk or cream is a common white teacup, a 4, 6 or 8 oz. bottle, and a No. 10 brass cartridge-shell or similar measure. The testing solution is

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