Volume 3 | Number 28 Article 8 July 2017 A pest of dairy salts. Fred L. Kent Iowa State College F. A. Leighton Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Kent, Fred L. and Leighton, F. A. (2017) "A pest of dairy salts.," Bulletin: Vol. 3 : No. 28 , Article 8. Available at: http://lib.dr.iastate.edu/bulletin/vol3/iss28/8 This Article is brought to you for free and open access by the Extension and Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin by an authorized editor of Iowa State University Digital Repository. For more information, please contact
[email protected]. Kent and Leighton: A234 pest of dairy salts. A. 'Pest of Dairy Salts. F r e d L. K e n t . F. A. L e i g h t o n . The claims of superiority set forth by the different manufacturers of dairy salts, led the Dairy Department of this station to make a test of several of the leading- brands of dairy salt with regard to their effect on the keeping qualities of butter. The matter of shrinkage, in work ing also came in incidentally. The butter for this test was churned Oct. 11th from the cream separated from 9316 pounds of milk, by the Danish Westsn and Alpha separators, The cream was ripened over night and put in the churns the next morning about 7:30. Each churn contained 80 gallons of about 25 per cent fat cream at a temperature of 53° ,■ free from taint or foreign odor and showing an acidity of 33 by Mann’s Acid Test.