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Show AmiiIms llsll.r la l.uroie, Nlooll Andersen, assistant chemist at tho Oiloradb ogrleultnrul experiment station ttstes with truth that Auierlc in bultiirln i:uiopo U depreciated, not bs-rauss bs-rauss It cannot lie reals well irs this lountry, but It larlca the rnlfornilt) , kei plug 'ihsIIIIm nnd Haver ot the Dmitri Dm-itri cr 'tchleawig-Qolstctn export butter. Tho dilTeronco U canetl, bo sajn, in a largo measure from injroper treatment wills ripculQu; the cream It hislrt-cu shown by the Wisconsin and Texas stations sta-tions that lbs yisll of butter from rlpetied cresui is Is i-ncnt. larger than from swee,ttreeiii If W. Coun, of this cuiatryi V. Storck, i f Deumirk, aud II eijmns, of (jnriusur, bold that certain law tena plsy an liupurtant Iert In the procew of ripening, but no study lias thus far been ma lo of the changes that really tike plaeo lu this process, Tbs protestor hepet to fiud tlmo in His neir futurs to examlno Into this matter from an ecoiiennlwl nn 1 aaultar standpoint an 1 di monttratei Tirtt, what bsp4ns when creim rlisma? bVcoul, bow does the ripening of cream liiHa enco tho nuallly cf buttert Third, at whatitage Is criam rips und by what taty test thall lhuj bo ascertained' Fourth, a certain bictcrla makes butt.r talliw, the butter principles ell, eta This being tl o cas tho professor queries! Would u cream, separated by centrifugal centrifu-gal force from a new milked milk after paetinrttlng (heated to 70 degs ), eool-log eool-log And Inoculation w Ith a puro culture nt tbo bacterlan thought hi pro.lu.ee this eei called ripening, produce n letter, aoro uniform butter than now obtained? risld aud Farm, |