CIHM Microfiche Series (IMonographs) ICIMH Collection de microfiches (monographies) Canadian Inatituta for Hiatorical Microraproductiona / Inatitut Canadian da microraproductiona historiquaa Technical and Bibliographic Notes / Notes techniques et bibllographlques The Institute has attempted to otrtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are cnecited below. D Coloured covers / Couverture de couleur □ Covers damaged / Couverture endommagte □ Covers restored and'or laminated / Couverture restaur^ et/ou pelliculde Cover title missing / Le titre de couverture manque Coloured maps / Cartes g^raphiques en couleur □ Coloured ink (i.e. other than blue or black) / ErKSre de couleur a.m. aiitm mm Nana nil nni Encre de couleur (i.e. autre que bieue ou noire) Coloured plates and/or illustrations / Planches et/ou illustrations en couleur D D D Bound with other material / Relid avec d'autres documents Only edition available / Seule Edition disponibie Tight binding may cause shadows or distortion along interior margin / La reiiure serr^e peut causer de I'ombre ou de la distorsion le long de la marge int^rieure. Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / Use peut que certaines pages blanches ajoutdes iors d'une restauration apparaissent dans ie texte, mais, lorsque ceia dtait possible, ces pages n'ont pas 6\6 fiimtes. Additional comments / Commentaires suppiementaires: L'Institut a microfilm^ le meiileur exemplaire qu'il lul a «6 possible de se procurer. Les details de cet exem- plaire qui sent peut-«tre unkfues du point de vue bibli- ographk^ue, qui peuvont modifier une image reproduite, ou qui peuvent exiger une nwdifteatfon dans la m«tho- de nomtale de filmage sent indk)u6s ci-dessous. I I Cotoursd pages/ Pages de couleur I I Pag«8 damaged / Pages endommag6es □ Pages restored and/or laminated / Pages restaurtes et/ou peliteuites Pages discotoured, stained or foxed / Pages dteolor6es, tachet^es ou pk|u^s I I Pages detached / Pages d6tach6es I /I Showthrough / Transparence rri Quality of print varies / ulJ Quality inhale de I'impresston includes supplementary material / Comprend du materiel suppl^mentaire Pages wholly or partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best possible image / Les pages totalement ou partieilenrjent obscurcies par un feuiliet d'errata, une peiure, etc., ont 6\6 film^s h nouveau de fa?on d obtenir la meilleure image possible. Opposing pages with varying colouration or discoiourations are filmed twtee to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des d6colorations sont film6es deux fois afin d'obtenir la meilleure image possible. n D This Kwn It filnMd at Mm raduetlon ratio dMdwd iMlow / Ca documant aat film* au taux da rMuetion imHqu* ei-daaaeua. lOx 14x 18x 22x 26x 30x J 12x ISx 20x 24x 28x 32x Th« copy fMm«d hw has bMn rapreduead thanks to tha ganaroalty of: National Library of Canada L'axampiaira film« fut roproduit grica A la OAnArosit* da: Blbllothiqua natlonala du Canada Tha imagaa appaaring hara ara tha boat quaiity poaslbia conaidaring tha condition and lagibility of tha original copy and in kaaping with tha filming eontraet apaelf Icationa. Laa imagaa tuivantaa ont #t4 raproduitas avcc la plus grand soin, compta tanu da la condition at da la nattat* da I'axampiaira fiimA, at an eonf ormiti avae laa conditions du contrat da filmaga. Original eoplas in printad papar eovora ara fUmad baginning with tha front covar and anding on tha laat paga with a printad or illuatnitad impraa- sion. or tha back covar whan appropriata. All othor original copiaa ara filmad baginning on tha first paga with a printad or illuatratad impraa- sion. and anding on tha laat paga with a printad or illuatratad impraaaion. Tha laat racordad frama on aach microfiche shall contain tha symbol -♦• (maaning "CON- TINUED"), or tha symbol ▼ (moaning "BNO"». whiehovar appliaa. Mapa. platas. charts, ate, may ba filmad at diffarant raduction ratios. Thosa too iarga to ba antiraly included in ona axposura ara filmad baginning in tha uppar laft hand corner, loft to right and top to bonom, as many frames aa required. The following diegrama illuatrate the method: Lee Memplairea originaux dont la couvertura sn pepier est imprimis sent filmas en commencant par le premier plot et en terminant soit par la demiare page qui comporte une empreinta d'impression ou d'illustrstion. soit par le second plat, salon la cas. Tous las autres sxemplsires originsua sent filmis en commencant par la premiire pege qui comporte une empreinte d'impression ou d'illustrstion et en terminant par Ls demi*re paga qui comporte une telle empreinte. Un dee symboles suivants apparattra sur la darniAre imege do cheque microfiche, seion le ces: le symbols -^ signifis "A SUIVRE". Is symbols ▼ signifis "FIN". Les carta*, planches, tableaux, etc.. peuvent itre fiimis A dee Uux do riduction diffirents. Lorsque le document est trop grsnd pour *trs roproduit en un soul clichi. il est film* i partir da I'angie supArieur gauche, de gauche * droite. et de haut en bes. en prenant le nombre d'imeges nacessaire. Les disgrammas suivsnts illustrent le mathode. 1 2 3 4 5 6 MKROCOTY nSOlUTION TBT CHART (ANSI and ISO TEST CHART No. 2) lim 150 Itt IK |Z8 |3j2 |3j6 14.0 2^ 2.2 2.0 1.8 li^^ ^ /APPLIED IM/1GE 1653 Eojl Main Street ?ffi'?''?- ""* ''°^ '+609 USA (716) ♦82 - 0300 - Phone (716) 288- 5989 -Fa« J^ ^^^ COMMISSIONER OTTAWA, CANADA REPORT OV THB DOMINION EDUCATIONAL BUTTER SCORING CONTEST 1919 BY G- H. BARR BULLETIN No. 56 DAIRY AND COLD STORAGE SERIES Published by dlrtctlon of th. Hon. S F T^^tA^TZi^ .~r. 572-1 7^ ' ^' '^'"'•♦•^ •* Agplculturo, Ottow., Out t i| V.'S 1 1 i REPORT OS TIB WWMW EDOCAIM^ 1919 C<>'^'«^r'''*'^^'s^^ the pro.iaci.1 D.irr proTinoe that would mnufactore and^iin^ v . '*l*'* '**"' cw»ineri«. in e^fa October. in«l«.i.e, one U po^S^'"o£ £t?er SritSTLr^."""*^ '^°« ^'^o oreamenet. *^ •«* oi omter. Bntwh OolumbU .elected only thre* fJ^^^^if^X:!^^^^^ With the c«.n.e,,n.e„ to be filed in .nd forwarded with the ZS^ ^^ were fumiAed each crewierr ^ter the Mmp e. were received they^J^Sj^^'STli P W ^SPT** ^^"^ *^- Mr. J B. Muir, Ingw^U, and the writer K^_ ^- ?*?«•«»». Montreal; ZTd^^ ,«ch .uoceeding nTth^i (SlT^nr*?'** '~ *•'«« »^ ^ October aamole. were reecoS for Sto« on^:S5ber n/'*™*' ^^»«' "<> The contest waa undertaken to- '""*^" ^'^ St;" ^* " ^'"* ^° ^'^ *^« ^i^^est ^ade of letter in aD the '^ ^ti;^^:^':::ti:^^^s:^L''S^^^ t ^« '-'^— o^ the (4) promote a healthy rivalry tetwJl*K.^?«^* ""''**' '° Canada; quality of butSf; Td^ '**'*° *^" **"^°t P'<>-i«« in making the finest ''' tSZl-Zl ^ISi:^: ^'"^^^--^ «^ *« ^^^'^ ^^-t-l work bein. AtL PBOVmCES MAKE HIGH OBADE BUTTKB. The queetion of the possibility of makinir a unifnr™l, u- u . the provinces has been definitely -ettl^N^f! uniformly high grade of butter in all tl«. best samples from each pK,vint!w ' ^°'" '^' uniformity in the total .coi^ Jn Province — BrtMsh ColumbU.. Albarta Saakatchewan. . Uudtoba OnUrio.. .. QlMiMC N«w Brunswick. . Novaacotla Prince Edward laland . Pointa •7.1 98.0 M.6 •8.0 98. S 98.5 98. a 98.0 98.0) I^^jc^ *,, «„. ,„ ^.. ^,^ c„ u ^ i„ ^ ^-^ ^'^ BASH 8 per cent acid, but tbe rw3ta .Kw tK.. a*^ * "^'l ".'~" «^™ »J*>> 1«M tlutn -P«.W gr.de butter f^rS^.^^Sl^^'i !;i"* P-.teum.tion wiU not produce m decree.) h.. gi„n much the^t Zu,1nT k ?"•* V»»t^uriz»tion (160 to ••'!>» Ill ebow. the number of wmZm-lJ **'"'* **•"'!*' °' **»• *»""•'• creem each month. «:d tli n^r ptt iT^^h ZS"**?!l'*1."^ iiBI>..teuri«d the iMt reaooring. on OctoberT^^id'S^^XriT '^" '* '^ *"* •*"»« "^ •' TABLE 111, Month. Xamber ol Swn|>lM. TrMtmMt of Cimm. , D«tM of leoriiia and Rmooiiiic. Special. KT I Off No. 3. . OnOf. This table shows very plainly the advantages of pasteurizing the cream. TMt TV •hows tk« daadention in fl«Toar in pMtmriMd uul uopMlMviMd orMm during tla Mri«(il tht fMoorinci on Ootobw IS and Dwin b f 17. Thn afi WM 11* I d^fMi. TABLB IV. ith from Um irst Morint and pMtMfisinc tanptraturr m MmUi Mad*. TfMUaMt •ICnmh. No. 01 ^Dala PoIbIs* rVrta 1. Poiato. DUbtaaM. ^ PartmlaH tl r a a a » May a.. " a.. Jaaa M.. " M.. Jaly a.. " a.. Ai«. It.. " ».. Sapt. a.. ** a.. Oct. a.. " a.. 41 W aa 41 v: a TO ts WIS WW aw W-44 aw Oet. a " a " a " a. " a. " a. Dae. 17. M |« w tv* M !«' U •«' M |V aa aa aa aa aw aa mu aa mn a-70 4oa a7a 1-M FwmtrHffH ••W nFlFt* Mtowtetd t-W « Uitartaariiid i-a Mr'.'.'.'.'. ■fc T^ _t » IM M* a a ^ PMtnriiad t-64 ITaMMtawiatd I'W *r pSCfSidr^:;:;:::::::::. o-a ViiiMtiariiitl t-a <»it PaMaariaad 0-43 M Uainwtaarittd 0-W The deterioration in the butter made irom nnpaateuriied cream it almoat thri><- timea-aa irreat aa that made from paateuriied cream. Tlie tendency of paateuriaing is to prodnoe a mild flaroor. Many consumers i]<> not like batter of thia character. They prefer butter with a more pronounced last*. bat the reaoorinffrahow that the butter with thia mild flavour ahom leas deterioration in storage than the butters with a higher or more pronounced flaTour, and the creamer> - men and butter dealers will do well to note thia fact Butter made from cream pasteurized at a tempnafure of 160 degreea and heltl for from ten to twraty minutes, haa kept its flaTour equally as wdl as that made from cream heated to 190 degrees and held. It must be remembered, howerer, that thiro is no waar of oomparing the flavours of the cream uaed in the different sami^e^ and for this reason it would seem good policy to use the higher temperature. eoBt«t TU^f.Ikml«,i.Ui.eh««in.,^rdolth.b^k.^^„p,^, .^^ intb* WMOHioi lOTcinMrii lUTiii looinre ooiWT CHUBmNO RECORD. **"• l».l..fOk«lH^M.,M.« IUA.« HAH .,..-. . Baiurki on the iavoor of the orMm. »• crtMi ) p« *n't buuWf;t*i;th; •• «• •• •• c, • • • • • • • < Pattowis* — «nuu F« cent .Old in the entm before PMtearUiis». Fer cent acid m the oraem after PaeteoriiiBC. f MMimum temperature I I^nsth of time raiainff tenperatnre Length of time cream held at ma«ii».^t^; * peratnre Lmgth of time ooolinv cream*. . *.'. as. 00 o.sa 0.81 .br. .hr. .hr. Okmdaf Mt Teiti ITS deg. 85 min. 10 min. Temperature to wWororim";;;!;!'. ." '. .';.*;. i" " "'' IJ ^' Time between maximum temperature and *" *' cnunung beprun f E*' **°* •''''* *° **^ <»«■"» •» churning, 0-82 J?°**'f *'"• o' *h« «"*»» «t ehumin*. . . Time churning, hr. Temperature of waah water. . '. .' ' .' *. .i^t 61 deg. .hr. 65 min- 46 min. «i- .* «.„., .»„ ™Tf^-i i.ii2£ SJ?i .^^1^ " ■»«• •• •• •• •• Kind of chum u A, Alpha. ' Salt per lb. of b- ^. .' o«.. or p« cent of «lt u«kI. 8 I Per cent » ater in butter IsT**"^ • I*er cent laJt in butter .' ."' ar cent acidity in butter. . I Stoi«h teat At Montreal 14.0 1.4 • • • • N.R. Non-It is optional for the buttermaker to make theee teeta. (Buttermaker ign here) J. R. NESBITT P- 0. Addreaa, Shoiil lake, Date Prorince, Man. The scoring for flavour i this sample was as followe— Month — May Jun* July ■;. Aucust SqnemlMr October Point*. 42.0 42.0 41.8 41. » 42 42.9 The folIowifkR it tbe'dnurning record of the poorest keeping sample of hntter in the oonteet: — BOmHiaH EDUCATIONAL BIFTTEB SGOBHTO 00HTE8T. OHTmNING HEOORD. Omaery looation Date ol Chorning^^ane 7. 1019. lUrki on Faekagie Remarks on the flavonr of the cream The Cream ■{ Per cent butter fat in the cream .^ . . Per cent acid in the cream before Pastenrizing. [ Per cent acid in the cream after Pasteurizing. . . 2fi Paatenrii- Clraniiag Salt Teiti f Maximum temperature de^. ^ Length of time raising temperature. . .' hr. . . min. Length of time cream held at maximum tem- •{ perature hr. . . min. I Length of time cooling cream ... .hr. . . min. I Temperature to which cream cooled deg. I Time 'between maximum temperature and [ churning begun hr. . . min. Per cent acid in the cream at churning Temperature of the cream at churning 55 deg. Time churning hr. 21 min. Temperature of wash water Ist 47 deg. 2nd . . deg. Size of grantdes when washing is finished, Com. Kind of chum used. Success. / Salt per lb. of butter or., or per cent of salt used, 6 At Creamery Per cent water in butter. . Par cent salt in butter.. . Per cent acidity in butter. Stor<^ test At Montreal 12.4 2.7 S.R. NbTE. — It is optional for the buttermaker to make these tests. (Buttermaker sign here) P.O. Address. . Province. Date. The scoring for flavour in this sample was as follows: — Montb— June. . . . July Ancttst. . . September. October.. . This butter was slightly fishy in flavour when a month old. Polnta. 42.0 S8.6 S7.0 St.O 34.0 WAHMHO nr TH> ATBAOI Or TBI SOORDrOS POR ftATOOT OF ALL TM BAMTUU IMX lAOB OtlAlfKRT. Standing. It... and.. Sid.. 4th.. °^ Wne; whey. v1S^;eS° Kutter. dark blue), then the sample has not been heated above a certain critical tern- It: I - pentvn^ or it nuy not have been heated at all. If the sample turns a pale jirey in oolonr either immediately or within half a minute's time after the addition of the reagents, then iChas been previously heated to the "border line." If the sample remains white or develops a very pale violet-red tone by the addition of the reagents, then it has been heated to a teipperature sufficiently high to destroy or to render inactive the peroxidase ferment In reporting the Storch Tests in this oontest, three torms were adopted: "No Beaction " (N.B.) when the sample remained white; a " Light Reaction " (LS.) wheii the sample turned a light grey colour; and a "Strong Eeaction" (S.R.) when the sample turned a d^'h blue colour. The following brief statement shows the value of the test in relation to the keeping quality of the butter. One hundred and thirty samples gave "No Beaction," and at the last rescore eight of these samples, or 6-07 per cent, were placed in "Off Grade" for flavour; the churning records indicate that five of the eight samples were made from cream in which the acid had been neutralized, and two were made from unitasteurixed cream and no record as to the acidity or condition of the cream was given. It has been found that a very high acidity on the cream will affect the Storch Test results. Thirty-one samples gave a "Xight Reaction," and at the last rescore eleven of these samites, or 36 -6 per cent were placed in "Off Grade" for flavour. Twenty samples gave a " Strong Beaction." and at the last rescore 60 per cent were placed in "Off Grade" for flavour. These results would indicate that the iStorch Test is a fairly reliable test to show the keeping quality of butter, and can be used to very great advantage in com- morcial grading. 8TANDABD TYI>f: OF BUTTEB. The type of butter that pleased the scorers best, and in fact everybody else who saw the samples, was that which came out on the trier like a piece of wax and showed little or no moisture on the butter or on the back of the trier. The texture was firm, close and smooth. At one tune this style of texture would have been considered over- worked, but it is a very desirable quality at the present time. The colour was even, and about a straw shade. This type of butter when salted to suit the requirements of the different markets will, we believe, please the most critical buyer of butter. TBXTUBE. Many of the samples were brittle or short in texture, the butter had the appear- ance of being churned at too high a temperature, coming soft, and then washed with very cold water. It was thought at one time that brittle texture in butter made from pasteurized cream was due to churning the cream too soon after pasteurizing, or before the fat had been cooled sufBciently, but a brittle texture was found in butter made from cream which was eooled to 46 degrees and held for fifteen hours before churning at a temperature of 52 degrees. A careful study of the churning recortk for the 11)19 contest fails to show any definite cause for brittle texture. The butter from the Maritime Provinces is inclined to be open and loose in texture; more working would improve it. A close, smooth, waxy texture is what is desired. UCHSTDBB. In view of the fact that the law in reference to the water content of butter is being enforced, it is important that the creamerymen pay close attention to this particular point, but in addition to the proper amount of moisture in the butter, it is important that the moisture be properly incorporated. When the moisture shows in large drc^ in the butter, or on the trier, it is considered leaky or -as having too much SALTIKa Number of Samples. Salt added. Salt in finished batter as shown by the salt test. AVERAGE PER CENT SALT ADDED, AKD THE AVERAGE PER CENT OF SALT «>UND W THE BUITER FROM EACH PROVIKOE. Province. British Columbia Alberta Saskatchewan. .... Manitoba Ontario Quebec New Brunswick. ..... Nova Scotia. Prince Edward Isliwd . Salt added. Per cent. 3 64 2-60 2-67 1-99 3-44 3-32 5-29 3-67 3-87 Salt in finished buttOTas shown by salt test. Percent. 2- 13 113 1-48 115 2-38 1-74 2-67 207 2- 19 probll^ aTit Se^'ni'S^^ 'T f ^'^"'' ° *" *^« P'«^''^«« « ^^ doubt a bi^ llCmrioLlJ^^t .f ^.^'^^'^K °'' workmaMhip. and it is no small xmdZ taking to sret aU the buttermakers in the Dominion churning and working the butter 1 t thrr '°*°Tv^"* ^? ^'^''" '^'' ''°°*«* J^"' already aocomXhed soLthinK alon^this line, and ,f continued will eventually secure uniform meVhods ''"°'*''"* were scorS W^. ; Z^'^'' '^' percentage of samples from each province which and riintf ^ °,' *f ^"l''' '"<'«^PO'-a««n <>{ moisture, colour, salt and pacW ^X '"^ ^ ^^ ''"' ''^^ buttermakers in each province fai ^ iH^-' IS naoAnum ow samplm jhrtMom wvu. roam ion uiFfutai iT qoAUxam. 1 ProviMt. Teitnre. tioBof moietare. Colovr. 8iat. PMkNCe. IMtidi CohmMft Pwoeat. 411 40-9 MO 660 96-8 ISO 47-8 64-2 MO Per OMtt. 88-8 •6-4 86-3 000 421 68-2 36- 1 64-3 ' 160 Per cent. 611 81-8 MO 760 431 91-3 631 78-6 660 Percent. 1000 1000 1000 1000 68-4 1000 00-4 786 760 Percent. 77-7 Alberta 00-4 81-8 If aaHffbs , «80 Oitario 84-3 Qnliea -in -3 83-6 Nora 8ooti» 93-8 FriMM Edwmid lalaiid 1000 THK STANQINO FOR WOBKHANSHIP BY PROVINCES IS AS FOLLOWS. Maximom Score 46 Points. Province. Points. let Albert^ - 44-630 gad NoTk ScotiA 44-552 aid Ifanitobtt 44-540 4th Quebec ." 44-440 5th ^MBce'Edinni laluid 44-205 Ath^ fbnkatnhfiwmn . 44-250 7th British Cofaimbi* 44-116 8tit M«ir Bnmnriek 44-112 9th' Ontario 44-000 , Note.— ^In working out the above points, it was considered advisable to leave out the scores for salting. There are very wide variations in the quantities of salt required for the different local markets, and as some of the creameries make butter for local markets only, the salt in some of the samples was too high for export trade and the samples were scored down accordingly. 18 mATivi iTAiroiHa or thi creamebiu as to woumamship w MlKWAoroiinra tri BUTTIB. Total Score 45 Point*. Name of Creamery. Sootobnni Cry. Co.. Ltd Craeeeiit M orkebeis Creamery '^o......'. Pktou Co. IHdry Co., ;.,td. . . RnHell Centnl Creameriee Ltd. '..'.'.. St. Hyacinthe Farmera' CoK>p. Cry. Co. Ltd... BoweaCo Edmonton City Dairy . . Shoal Lake... .T^ Central Bedeqne. . Taatallon Cry. Assoc Viking CcMip. Cry. Assoc Intercolonial Cry. Co., Ltd. ... Gentilly Humboldt 8t.Roch.., North TrVoB 8t.vaiiie? ..■.■.■.■:.■.:;■: Madawaaka Dunstaffnaoe. ... Victoria Mflls....." P. Bums A Co., Ltd Keiowna Creamery Co.. Ltd. . . Melville Coo. . Cry. Ltd Guelph Cmnaad Winchelaea Prince Albert Salt Spring Island Cry. Assoc.', Ltd, Belmont Lindsay. Address. Sussex Butter and Chewe Co. ■.;:::;::.": Sussei, jff^ Sootsbom, N.S Winnipeg, Mm... Markenrille. Atta Stellarton, N.S RoMeU. Maa. Cs" St. Hyaointhe, Que Honcton, N3 Toronto, Ont. . . . Edmonton, Alta Shoal Lake. Man Central Bedeque, P.E.I TantaUon, Saak Viking, Alta.... Lower South River, N.S Gentilly, Que. . . . Humboldt, Sask. St. Roch I'Aohigan, Que North Tryon, P.E.I St. Vallier, Que Albertine, N.B Dunstaffnage, P.E.I Wheaton Milta. N.B Vancouver, B.C Keiowna, B.C Melville, Sask Guelph, Ont. . Crapaud, P.E.I Woodham, Ont Prince Albert, Sask Ganges, B.C. . Belmont, Man Lindr^ y, Ont M . ^^^'~^t'' '^' "^***'". ^°' Winnipeg, Man., and the La Sw,iete d'Industrie Laitere, Meteghan. N.S., are not m the above list, because they sent cnly one sample each. A HEALTHY RIVALRY BETWEEN THE PROVINCES- A good Stiff competition will bring out the best that is in a man, and although here are no re^ds offered in this scoring contest th. , is considerlwe honour to those who wm the highest standing. The fact that th .n who makes the buttS knows It w,l be placed alongside of samples from evez. ..rovince in the Dominion should stimulate him to do his finest work, and when we get the best men in Sch province doing their best we will certainly get a com^rison of the vei^ S methods of manufacturing creamery butter. DAIRY EDUCATIONAL WORK. r ■ S^ ^T^ °^ effective dairy educational work is shown in the quality of the flm.hed products. Although only four creameries from each province competed they will, to a greater or less extent, reflect the character of the work which is being done in nutJZ t^tr^TT"^ '" *^^ ^'""VT^ ""^ *^« ^"'"^ authorities will do well to note the methods which were practiced by the successful competitors Ottawa, March »1, 1920. OEO. H. BAfBR, Chief, Dairy Division.