Complete Text (Part 4)

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Ajnp renee: eeeeee Quin p te wesees “9° ABW eae ke Feeses COOSSERe> sesres sor dy cere ceases 57 In tabie No. 5, the hasis of comparison is “ Ice 84 hours.” Thus the table is read in the tollowing manner: taking April when “Ice” 84 hours gives 100 lbs. of butter, “Ice” 10 hours gives only 92.7 lbs., “ Water at 50° Fahrt. 34 hours” gives still less,83.4 lbs.; “ Low pans 84 hours” give 104.8 Ibs.; the ‘ Centrifu- gal” gives 113.8 lbs.; the “Churning of milk” gives 106.8 lbs, From these tables the following facts may be gather: ed : lo, A method, which works well at one season, may not work well at another. Thus during the month of December (see table 3) by the “Ice 10 hours,” it took 79.6 lbs. of milk to make 1 Ib. of butter, while by the same method, during the month of August, it took but 27.6 lbs. All the conditions of skimming in both cases were perfectly identical. The difference was caused by “heavy milk.” 20. The loss from heavy milk was less apparent in the milk obtained from several farms, than in that taken from the farmer’s own cows, because in the first case the milk of old calved cows was mixed with that of newly calved cows; and old calved cows give comparatively little milk. 30. Milk transported from other farms, shows an aver- ave loss of temperature of 14° Fahrt, over that obtained on the farm. This loss of heat caused the butter yield to be 24 per cent. less than that obtained fror: the milk of the farmer's own cows. We give below an indicaior diagram, showing the decrease or increase of the cream yielding power of milk during different months, with different methods of skim- ming: 3 58 i, TABLE No, : “T | | Ly ] | | Yeisen | k é ‘ | ” fn Mebane renie .N Ca \ eran ander 1) | | + nw ti | 1 | iq aq = "WIRISPICD 10} BOIPUT = i —— sepa £G4OV #Y]9) jaa, y if Quy aur : (ny 7rd , yp 1L/ Ss {7 AGL : 40 ‘Az {nG S97 ; ‘hurning of ’ ntrifugal”; then the “ ¢ e te ¢) omes the , J First « eer AE ER DORE 50) milk,” and afterwards the “Ice system” for a part of the year. During the months of October, November and Decem- ber the ‘ Ice” system being unable to raise a sullicient proportion of the cream, on account of the milk being “heavy,” it was superseded by the “ Low pan” system. This substitution is shown for these months by means of a dotted line ; the months during which the “ Ice” system was used being indicated by a full line From the above tables we take the following general results, TABLE 8. GENERA! RESULTS. ~ Experiments mide fl Z xperiments with j with milk ag from the lary sue ht milk mer 8 OWN COWS, | ee ee | } \ Duration of experi-| Duration of experi- i | ' acmmeeemenes b? Gommnemmte iments, (0 months. iments, 1! months. en en We ree | | eee | Pounds of milk re-| Pounds of milk ro- quired to make 1 %b./iquired (o make | th. Ho! butter, of butter. | i} nem ne ee nr ee Hr } | Aver Mini- | Maxi- || Aver-; Mine | Maxi- | age, mum, mum, age, mum, mim. Centrifugal ......mssceveeeee |] 24.4 | 23, 25.8 23,6. |) 22:7 27.5 Churning of milk ...........|] 26.7 | 254 | 282 |} 273 | 24.4 | 31.2 Ice 34 HOUPS.cceccoce vceeeeeeef] 27.5 | 25.8 | 29.2 |] 29.2 | 23.3 | 31s Ice'10 hours., ...... ll 995 1 2761 31.4 | 31.3 | 26.7 | 34.1 Water at 50° Fahri, 34 hrs || 32, | 288 | 35.9 |] 359 | 29.6 | 40.0 RESULT OF CHFMICAL ANALYSES OF “ BUTTER- ” MILK,” “ BUTTER” AND ‘“SKIM MILK. The “butter milk,” “ butter” and “skim milk” ob tained by the sbove methods of treating milk, were next analysed by Prof. Storck, of the Stein experimental Station, Demmark, in order to determine the quantity o: 6) butter fat contained in each of them, and thus to ascer- tain if the difference in the butter yield was due to the differences of efficiency of the several methods of treat- ing milk, or if it could be partly attributed to the incomplete churning of the cream, or to the ineffectual working of the butter in some cases. ANALYSIS OF THE “ BUTTER MILK.” The “butter milk” was then analyzed, and the result shows a remarkable uniformity in the quantities of butter fat contained in the different butter milks, ob- tained from milk of same quality, but which had been skimmed by different methods. The butter milk derived from 100 lbs. off whole milk gave in no case a larger quantity of butter fat than 1} ounces. It was therefore evident that the difference in the butter yield could not be attributed to a waste in the butter milk. The difference in the butter yield must then be attri- buted either to the presence of an unusual quantity of water or cheesy matter in some of the butter, or to the superior efficiency of some systems of skimming over others. ANALYSIS OF THE BUTTER. The results showed that the butter obtained from milk treated by different methods of skimming contain- ed the same quantity of water, in every case the quan- tity was 24 ounces to a pound of butter. ANALYSIS OF THE SKIM MILK. It wes now plain, that the differences in the butter yield, must be caused, bysome methods of skimming 61 leaving in the skim milk a larger proportion of butter fat than others. TABLE No, 9. Chemical Analysis of the “ Skim Milk.” PERCENTAGE OF BUTTER PAT IN THE SKIM MILK po ener 6 eee — <2 ante Te et SSS cumbesetiee -sneeesnneste Ah ee |. Different Methods of Skimming. | ——— eT TL TY TTT Ot, mmc | et nam | | ozs. | 028. | ozs. | ozs. { fce—10 — 18st, June 7th—Mtlk from the cows of a private dairy .......... 8 12 June 8th—Mi!’ from the cows of dif. | ferent farn d Ato lS 4 September 28ih—Milk from a private dairy October 4th--Milk from a_ private dairy L7 8/a5)12 November 8th —Milk from th: cows o!| APN MNTG) FAPURE ‘isc casadaeeaes hpestiiecaie 20 4/e5'15 November 27th—Milk from the cows | ofa private dairy ..... . bi December !6th—-Milk from the. ‘OWS Of @ PLivAale UAITY 1. seccerereee secseee ‘| ) Mitk from newly-calved cows vnly : | November 27th—Milk from the cows| ofa private dairy ........ ; December {6th——Mil k ‘from ‘the cows! of a private dairy ...... seeaeses doetecece| seasevers | January 22rd, February (3th, March 6th. From this ay we see that the differencesin the butter yield, are entirely due to some methods of skim- ming milk, being more efficient than others. 62 The quantity of butter fat contained in milk fiom Danish cows varies from 8 to 49%), of its weight. We may adopt 3.50°/, as an average WHAT THE DIFFERENT METHODS CAN DO AND SHOULD DO. TaBLe No. !0 Lae a We What the methods What they really do | should do. in Denmark. | SER SB |eseee (58 pa Sse jec#ad [24 Pye fone dp 7 >, Se P Zaks ra So ora if hp © ® maasng in a= 8 4S 2 ,.Tee wo oe) - acca8 bs Methods. Bw Bad ‘od & aie" & : js. 2 pe Coen ihr a £85 Se |eees= is. ei & & a2 qa~ "2 lds ESS Utd ERE pede 61S ad we YL ~~ fem Cc eet ot tr bd | tend yD. Ong WEE Se asicas LAS | s2E SSS GS sks EN a) A jes) sci cla paisinistamnin| Socalichaptine — i lozs, of butlerjnearly Tce 34 YS esecrsecseree}? 8/19 023. Of butter... 4/10 | Y 92/100 1/6 | Shallow-pans 34 brs.|6 4/0“ « 1/9 | 10 88/190 1/5 Centrifugal .......00...| 18/a5 as | Wer | 2 4/10 '/a3 Thus we can see at a glance, what the different methods can do and should do, when used to their utmost capacity. We find that in Danemark with the “Ice method 84 hours,” + of all the butter fat is left in the skim vailk, with the Shallow pans 34 hours, } of the butter fat remains in the skim milk and, that the “ Centrifugal” yr 1 leaves about 5). This shows that the Danes find it advantageous to skim the milk very closely. 68 CONCLUDING REMARKS ON THE DIFFERENT SYSTIMS (1). lo. Advautages and disadvantages. 20. Appreciation of the quality of butter produced by each system. 80. When and how to use them. THE SHALLOW PAN SYSTEM. ADVANTAGES. lo. When large pans are used, it requires less labor than the deep setting in cans, and the first cost of the plant is less than that of the centrifugal. 20. It may be used with advantage in the treatment of heavy milk. DISADVANTAGES. In some countries where butter making is well un- derstood and well practiced, the shallow pans are rapidly disappearing out of small private dairies, where ice can be had. They are also superseded by the centrifugal separator in large and cooperative dairies. Good butter can be made from milk sect in shallow pans, but this system offers the following disadvant- ages : lo. It requires very much time. 2o. , an abundance of running water. 30. Me much space. 4o. HM a cool specially constructed and well aired room, and a uniform temperature. (1) Sh" -w pans, deep setting in cold water, deep setting in ice, and the centrifugal systems, are now in «ase in Canada Deep setting in cold water (45 to 55° Fahr.) is most in use in our private dairies. * 64 50. It exposes the milk tc atmospheric changes, and to the absorption of impurities from the surrounding air. 60. In hot weather, cream from the shallow pans is apt to be cheesy, and the quality ofthe butter generally lacks uniformity. To. The