Summary of Observations upon Churning Sweet Cream for December,

1889.

Total amount of cream churned, 2627 pounds.

The test value of the cream churned as sweet cream was 495.21, pounds.

Produced unworked butter, 751.5, pounds.

Marketable butter from first separation, 601.37, pounds.

Salt water worked out of butter in excess of salt added, 50.13. Per cent. of increase of marketable butter over the butter fat contained in the cream from first separation, 21.4 pounds.

Marketable butter secured from second separation 32. 32, pounds. Added to that from first separation gives 633.69 pounds.

It required to make one pound of marketable butter 4.14 pounds of cream.

The total gain of marketable butter over test yield butter fat was therefore, 27.9 per cent.

We observe that in all cases in the churning of sweet cream, there is a rise of temperature in the cream during process of churning ranging from 1 to 3 degrees when churning is done at temperatures from 52 to 60 degrees. There appears to be no rise of temperature when churning at 62 degrees; but a very large proportion of the butter fat remained in the cream to be secured by the second separation. The best results in churning sweet cream this month were secured where the temperature of the cream arose about 3 degrees during the process of churning. In three cases, all butter being so fully secured that even the separator failed to extract any significant amount of butter fat from the sweet cream butter-milk. The demands of our customers require the use of from 12 to 2 ounces of salt to a pound of unworked butter. The reason for this is not clear to us at present; but sweet cream butter having from 11⁄2 to 2 ounces of salt added to it has about the same degree of saltiness as acid cream butter containing from 1 to 11⁄2 ounces of salt.

I

oz Acid.

Summary of Observations upon Churning for January, 1890.

Total sweet cream churned, 1830.5 pounds.
Total acid cream churned, 718 pounds.

Test value of sweet cream churned, 478.86 pounds.
Test value of acid cream churned, 139.14 pounds.
Yield of unworked sweet cream butter, 527 pounds.
Yield of unworked acid cream butter, 178 pounds.
Marketable butter secured from sweet cream, 497 pounds.
Marketable butter secured from acid cream, 157 pounds.

Per cent of gain of marketable butter over test value of sweet cream butter, 4.9.

Per cent of gain of marketable butter over test value of acid cream, 13.5.

It required 3.68 pounds sweet cream to make one pound of butter, It required 4.57 pounds of acid cream to make one pound of but

ter.

Average temperature of sweet cream at beginning of churning, 50.3 degrees.

Average temperature of sweet cream at ending of churning, 55.4 degrees.

Rise of temperature during churning of sweet cream, 5.1 degrees. Average temperature of acid cream at beginning of churning, 59 degrees.

Average temperature of acid cream at end of churning, 61 degrees.

Average fat content of butter-milk from sweet cream o. 26 per cent. Per cent of weight of unworked sweet cream butter worked out as salt water, 15. I.

13.

Per cent of weight of acid cream butter worked out as salt water,

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Pounds of salt water worked out.

Summary of Observations upon Churning of Sweet Cream for February, 1890.

Total cream churned, 1916.5 pounds.

Average time of churning, 2213 minutes.

Average temperature at beginning of churning, 51 degrees.
Average temperature at end of churning, 56 degrees.

Increase of temperature by churning, 5 degrees.
Unwashed butter secured, 575 75 pounds.
Marketable butter secured, 505. 25 pounds.

Salt water worked out of butter, 91.75.

Salt water worked out is equal to 15 9 per cent. of the unworked butter before the addition of the salt.

It required 3.79 pounds of cream to make one pound of marketaable butter

It will be noticed that during this month, we churned at temperature as low as 45 degrees; but in no case was the churning completed at a temperature lower than 51 degrees. It will be further noted, that by churning at the low temperature below 50 degrees, substantially all of the butter can be secured from sweet cream without employing the second separation.