Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1900-10-15
TESTS Tor ne DAIRY
'Dirsctor Curtis Of the Experiment
Station Gives the Results Of
Experiments
Eject Of ssparators and Cream fro.
ducsrs ON the Quality d
Butter.
Water in Butter, Amount and Cause
Of Variations-Ihe Butter
Increasers.
ecial tc Times Republican.

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Special tic Times Republican.
Ames. Oct. ia number Of impor-
tant bulletins have just been published
by Director Curtiss OF the Iowa expert
ment station at the college here. Three
of them are Of especial interest to dairy
men and butter makers. They relate to
cream testing. water in butter and but
ter increasers. An abstract Of the re-
suits OF these experiments is appended
hereto. The full bulletins may be had
on application to Director C. r. Curtiss.
CREAM TESTING.
The rapidly extending use Of the
cream separator on the farm has led
many creamery operators and patrons
to make inquiries regarding the testing
OF cream for butter fat and methods Of
paying for 1t at creameries. Some
creameries pay for cream by the oil test
churn method, but the most satisfactory
way Is the Babcock test, as when milk
10 received at the same factory the pay
ment for milk and cream can be put on
the same basis by the latter method
The Babcock test also is more economi-
cal in time used in it's operation and
more acurate than any otherd system.
In taking samples OF cream for testing
great care must be taken or errors will
be made from not having sample that
correctly represents the whole amount
When cream Is tested by the ordinary
method of measuring the amount with
Il c. c. pipette, there are two sources
of errors: First-Cream adheres to the
pipette in considerable quantities and
causes too low a reading unless the
amount remaining be rinsed out and
added to the measured cream. Second
The amount by weight made the basis
of the Babcock test is Is grams, but the
method Of measuring does not give this
amount. This can be done by weighing
the cream or using the table of correc-
tons given in bulletin No. %, recently
issued by the Iowa experiment station,
and adding the amount of the error for
the per cent Of fat found. In cream Of
average thickness, this error amounts
% or per cent, while in cream con-
tanning 40 per cent fat the error is about
2 per cent.
explained in detail and tables given
LOT different per cents Of fat and the error
in testing the same by measure. The
souring Of cream is shown to have no
effect on the amount of fat, provided
fair sample can be secured.
WATER IN BUTTER
Chemists Of this country and Europe
have found wide variation in the
amount Of water found in butter from
various sources The general opinion
seems to be that while the amount Of
water in butter may vary from to 90
per cent, it should not as rule contain;
over II or 16 per cent. There are GER
tain causes governing these yaria tons,
some of which We're investigated at the
Iowa experiment station and reported in
bulletin No. 50. The ones especially con-
fsidered We're the effect of warm and cold
water used for washing butter after
churning and the effect of churning
large and small granules. The largest
amount of water was found in the but
ter when the churning temperature was
low (52 degrees) and the wash water
warm go degrees). The least amount
of water was found where the tempera-
5tureswas 81 degrees at churning and the
wash water was 40 degrees. The gram
uleain both cases being the size OF bird
shot. The principle shown by these eX-
periments have proved effective in prac-
tice, as shown by the results of analyz-
ing butter made by the college creamery
for the English market, when it was
desired to make a butter rather free