The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1922-04-27

i come ana dlspurstuents ana sueh
other information regarding is hnan-
cial condition as the commissioners
shall require.
1 Sec 5727 Bond or security. Before
issuing a license, the commissioners
i may require q company 10 file in the
4 Office Of the secretary OF state a good
and sufficient surety bond. executed By
a surety company duly authorized 70
transact business in this state. in such
sum as the commissioners shall direct;
or the commissioners may accept, in
lieu Of such bond, such security BY
way Of mortgage or otherwise as they
deem sufficient. Such bond. mort
gage or other security shall be taken
for the sole benefit Of patrons in this
state Of such company. The commits
sioners may at any time, in their
discretion. require such company TO
file detailed statements OF the busi-
ness transacted by it in this state, and
may at any time require II to give
such bonds or additional bonds or may
accept in lieu thereof such security by
way OF mortgage or otherwise, as they
deem necessary In case such COM
pany shall refuse or neglect to file
such such detailed statements or to
give bonds or other security required
by the commissioners, they may sus-
pend the license Of such company until
such time as il shall comply with their
orders.
The secretary OF state makes the
following ruling in reference TO the
application Of these laws TO co-opera-
| tive creameries:
an regard to the licensing Of CO.
operative creameries, wish TO say
that cooperative creameries in each
instance should procure licenses, but
do not think it essential for a cooper
ative creamery receiving no dairy pro-
ducts other than from its own stock
holders, to furnish security in any
form.
"If, however, a cooperative cream
ery-as many Of them detectives
dairy products from other patrons
than its own stockholders, then bond
or some other form Of security should
be furnished to protect such non-stock-
holding patrons"
Standardization of Fat for Cream
Shipments
Factories which are just beginning
the sweet cream business have more
or less trouble in satisfying their mar
ket with the desired butterfat content.
In standardizing the percentage Of
butterfat in cream 1t is essential to
obtain a vat test Of the cream after
pasteufi1ation. The evaporation Of
moisture due to heating Of the cream
in pasteurization increases the per-
centage Of butterfat. The amount of
increase will vary according to the
amount Of cream, test, type Of pas
teurizer, and temperatures used in
pasteurization.
The following shows an average in
crease in percentage Of butterfat as
effected by different temperatures
used in pasteurization:
Pasteurization temperature, lao de-
grees F. held 30 minutes; fat test raw
cream 1926 per cent; fat test after
pasteurization, 2977 per cent; increase
81 per cent
Pasteurization temperature, 160 de-
degrees held 10 minutes: fat test raw
cream, 80 per cent; fat test after pas
teurization, 30.S2 per cent; increase,
80 per cent
Pasteuri2ation temperature, 180 de-
grees F. cooled at once: fat test raw
cream 2S90; fat test after pasteuriza-
ton, S0.21 per cent; increase 1.31 per
cent.
The above results were obtained by
vat pasteurization with vat filled to
approximately two-thirds capacity. A
smaller amount OF cream in the same
pasteurizer showed an increase in fat
test Of cream as much as four to five
per cent
In previous issue Of the Creamery
and Market News Letter a standardiz-
alton table was given for the purpose
OF enabling the operator to determine
quickly and accurately the amount Of
cream varying per percentages Of fat
and sldmmilk necessary to standardize
cfesm to a desired butterfat content
The table win be sent 70 anyone who
cares 70 have the same, upon applica-
lion TO the state department Of agri-
-ulture
Educational Butter Scoring.
The state department Of agriculture
and University of Vermont, Extension
service, cooperating. viii conduct