The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1899-04-04

INTERESTING DAIRY TESTS.

The South Carolina Station has been
making comparative tests OF various
dairy methods and apparatus, and tells
about them in bulletin No, 80.
1. There was a practical test of the
percentage of butter left in the milk by
the old practice of churning the whole
milk, by the later practice OF setting
the milk in cold water in deep cans till
the cream rises and then churning the
cream, and by the still later practice
of separating the cream from the milk
by a rapidly revolving machine called
a separator.
2 There was a test of the relative
merits of the various kinds Of separa'
tors on the market.
8 There was a test of the relative
merits of the g~ravimetric method and
the Babcock method Of determining
the percentage of butter in milk.
The average of II ~churnings of the
whole milk showed II per cent. OF but
ter fat left in the buttermilk. The
average of three churnings Of cream
from deep setting showed less than l
per cent. of butter fat left in the skim
milk, and t Of 1 per cent left in the
buttermilk. An average Of "a churn
ings of cream from separators showed
less than I OF 1 per cent. Of butter fat
left in the skim milk, but over 2 per
cent. left in the buttermilk. But 1t
must be borne in mind that the cream
is a very small quantity as compared
with the whole milk, and 3 per cent.
lefj in the buttermilk from cream is
really very much less than II per cant.
of the buttermilk made by churning
the whole milk, just as 2 per cent. OF
800 is much less than II per cent. Of
$4,000.
Raising cream by the deep cold set,
ting process left nearly 1 per cent. OF
butter fat in the skim milk. OF sepa'
rators De Laval Baby No. 3 left 1 7oh
of 1 per cent. of butter fat in the skim
milk, De Laval Humming Bird 1 10th
of 1 per cent , Little Giant Russian
separator No. 2 + OF 1 per cent, United
States separator No 6 a little over1 10th
! of 1 per cent Their rated capacity per
hour are: Baby No. 3 675 pounds of
milk. Hummipg Bird It's pounds, Rus
sian 600 pounds and UaICed STATES 300
pounds.
Fifty lots Of milk were tested sepa
rately by both the gravimetric method
and the Babcock machine for butter
fat. The average of tht so gravime;ric
tests was 4 II per cent. the average OF
the so Babcock tests was 4 SO per cent.
A number of tests for the quantity Of
butter fat in buttermi K and in skim
milk also showed that in every case the
sbcock methed showed a little more
butter fat in the sample than the gra
vimetric method showed in the same
sRmpl".
According to these results, while TIE
difference is very slight, it is plainly to
the interest Of the butter factory to
buy milk by the gravimetric test, and
EQUALLY to the interest of farmers who
sell milk to the factory to have it pur
chased by the B shcock test.
Prof. J. w. H art, who made the
tests and compiled bulletion No. 80.
draws the following conclusions:
1 Churning whole milk and cream
ing milk by deep setting are n Inefficient
and wasteful dairy practices.
2 1t is possible to separate milk &C
as to leave not over 1-1Oth of 1 per cent
!, of fat in the skim milk.
8 Heating the milk to 100 degrees
} before separating gives slightly increas
ed efficiency over the ordinary TEN
} perature of separating.
4 There appears to be no diff6ren
in churnsbiliGy in the cream from Oil
ferent separatOrs.
5 In warm weather d small quantity
of ice may profitabIy be used in churn
ing.
6 Tae churn should not be fIleC
over one, third full.
z There is q demand for fine butte
during the dullest season.
: A bill prohibiting the manufacture