BUREAU OF ANIMAL INDUSTRY. 241 



content in cheese containing various initial percentages of water, the 

 effects of increasing the percentage of salt in Camembert cheese as 

 suggested by recent studies of Roquefort, and the desirability of 

 lowering the curdling temperature 2 to 3 degrees, as has been found 

 effective in Roquefort. 



The staff at Storrs has devoted the greater portion of the past year 

 to the study of the Roquefort type of cheese. In regard to the prac- 

 tical part of the work, two cheeses of this type are made each day, and 

 a cheese maker is fully occupied m keeping the necessary records and 

 in caring for the cheese in the ripening cellar. The ripening period 

 averages between three and four months. Regarding the chemical 

 work, one of the first problems was to determine the proportions of 

 the various constituents, so as to ascertain, if possible, the distin- 

 guishing features between this and other varieties of cheese. The 

 high percentage of salt was found to be of great importance. An 

 analysis of all the brands of imported Roquefort cheese brought out 

 the fact that the salt content of this type of cheese is quite uniformly 

 about 4 per cent. Ver}'^ few other kinds of cheese show even half of 

 this percentage. The consistently high quality found in imported 

 Roquefort cheese made a special study of this point necessary. The 

 effect of salt in cheese was studied in addition, from a bacteriological 

 point of view, and also with regard to the molds. A preliminary re- 

 port covering the problems considered and the progress made in this 

 branch of the work is in course of preparation. 



Mycolooical avork. — Molds are of considerable economic impor- 

 tance not only in cheese making but in many other branches of agri- 

 culture. Studies have been continued upon species of Aspergillus and 

 Penicillium. These two genera include a large majority of the molds 

 which are found in studying dairy, food, and household problems. 

 Several experiment stations are studying the toxic effects of feeding 

 moldy grain to domestic animals, and many of the organisms discov- 

 ered in such work are sent to the laboratory at Storrs for identifica- 

 tion and verification. This work is being organized and continued in 

 such manner as to be of permanent value. 



RENOVATED BUTTER INSPECTION. 



The inspection of renovated or " process " butter and of the fac- 

 tories where it is produced is carried on under the act of Congress 

 of May 9, 1902, and is in charge of Mr. Robert McAdam. The Dairy 

 Division is assisted in this work by some of the members of the meat- 

 inspection force of the Inspection Division, as it is found that the 

 same men can often attend to both classes of inspection in the same 

 local itie-^. In this work the Bureau also cooperates with the revenue 

 officers of the Treasury Department, especially by making moisture 

 tests and notifying those officials when butter is found containing 

 moisture in excess of the legal limit of IG per cent. 



During the past fiscal year 42 factories were bonded for the purpose 

 of manufacturing renovated butter, although several of these did not 

 operate throughout the entire year. These factories produced during 

 the year 46,914,494 pounds of renovated butter, a decrease of 517,782 

 pounds from the preceding year. There was a heavy decrease of ex- 

 ports of this butter, the exports being only 41.850 pounds, as com- 

 pared with 1,115,288 pounds exported during the previous year. 



73477°— AGB 1910 1() 



