DAIRY FARMING DAIRYING. 



79 



[Analyses of butter], A. Nestrel.iaew {MUehw. ZcnfhL, 5 (1909), No. 10, 

 pp. J,.'i7-Jir)3). — This is a report regarding butter constants as determined in 

 the years 1907-8 at the dairy laboratory at Smeinogorsli, Siberia. The range, 

 classes of frequency, and deviation of these ' constants through the different 

 months of the year are presented in tabular form. 



The data can be summarized as follows: Range of water content 7.00 to 

 1G.05 Iter cent, with the mode (or class of greatest frequency which indicates 

 the tyi»e) 11 to 12 per cent. The salt content was mostly under 2 per cent. 

 The range of the acridity of the butter was 1 to 8.53 per cent, and the mode 

 8 to 4 per cent ; acidity of the biitter fat, range 0.61 to 7.66 per cent, and the 

 mode 1 to 2 per cent; refractive index at 40° C, range 40.5 to 46.1, and the 

 mode 43 to 44 ; Reichert-Meissl number, range 19.65 to 33.14, and the mode 27 

 to 28; Hehner value, range 84.93 to 90.91, and the mode 86 to 87; range of 

 si)ecific gravity at 100° C, from 0.8638 to 0.8698; Kottstorfer number, range 

 218.14 to 234.47. and the mode 224 to 225 ; and the iodin number, range 29.92 

 to 46.45, with 60 per cent of the sami)les between 33 and 40. 



An abnormal sample of butter from a Cheshire herd of cows, A. Smetham 

 (Analyst, 3Jf (1900), No. /fOO, pp. 30.',, 305).— The source of a sample of butter 

 suspected of having been adulterated with foreign fats was Investigated and 

 the abnormality was found to be due to the lateness of the period of lactation. 

 The following data show variations which may occur in unadulterated butter: 



Clicmicul constants of butter from i-^arious sources. 



Source of butter. 



Reiehert- 

 Wollny 

 figure. 



Iodin 

 number. 



Saponifi- 

 cation 

 number. 



Milk from new milch cows, Feb. 23 



Milk from the .same cows. Mar. 13 



Milk in advanced stage of lactation 



Whey butter from all the cows 



Butter from whey cream and " beestings 



36.3 

 34.4 

 19.8 

 30.4 

 30.9 



36.9 

 39.9 

 38.2 

 38.4 

 36.9 



224.0 



224. 

 226.8 



Camembert cheese problems in the United States, C. Thom (Connecticut 

 St07-rs *S7fl. Bui. 58, pp. 317-374, figs. 6; V. 8. Dept. Agr., Bur. Anim. Indus. Bui. 

 115, pp. 5Jf, figs. 6). — This is a report of the progress made in the cooperative 

 work of the Connecticut Storrs Station in connection with the Dairy Division of 

 this Department, and is largely devoted to an investigation of the difficulties to 

 be overcome in the manufacture of European varieties of soft cheeses in this 

 country. The factory equipment and conditions are described in detail and 

 analyses of Camembert cheeses are given. 



In a study of the quality of milk necessary for the manufacture of Camembert 

 cheese and the use of starters it was found that gassy curds prevalent in Janu- 

 ary, February, and March were due to the presence of the coli-aerogenes group 

 of bacteria. Bacillus lactis acidi failing to develop. For the successful manu- 

 facture of Camembert cheese more attention should be given to the production 

 of the starter in these cold months. " The intrqduction of 0.5 per cent or 

 slightly more pure starter with ripening over night at 50 to 57° F. has produced 

 sufficient ripening to reduce gas formation to a minimum, without raising the 

 acidity test (phenolphthalein) above 0.22 to 0.23 per cent." 



In new factories the milk should be inoculated with Camembert mold spores, 

 but when once in the factory the mold will propagate itself. Undesirable molds 

 can be kept out only by strict cleanliness in the factory. The best temperature 

 for the factory is from 52 to 58° F., but the humidity of the air in the ripening 



