582 EXPERIMENT STATION RECORD. 



the percentage of cream could be varied from 23.5 to 71.5. By varying the 

 speed of the separator the percentage of cream was made to vary froui 10 to 65.5. 

 In studying the effect of temperature on tlie richness of cream, the average re- 

 sult at a temperature of 90 to 95° F. was 21.2 per cent fat, and at 50 to 60° 

 31.7 per cent. When the cream was separated at 50° the separator was some- 

 times clogged, causing the fat in the cream to run as low as 12 per cent. 



Experiments were conducted to definitely show the effect on the richness of 

 cream of the amount of water used to flush the bowl with the following results: 

 When no water was used the average percentage of fat in the cream was 37.8; 

 with water equal in amount to the capacity of the bowl, 37.3; with sufficient 

 water to cause the cream discharged to appear watery, 35, and when twice 

 the amount of water needed to produce a watery cream discharge was used 

 the percentage of fat in the cream was 33.5 per cent. 



Directions are given for calculating the amount of butter when the cream 

 test is known and other matters relating to the separation and care of cream 

 are discussed. 



The grading' of cream, B. D. Whitp: ( U. S. Dept. Agr. Yearbook 1910, pp. 

 27-}-280). — The author points out that much poor cream is received at the 

 creameries because there is no incentive for the farmer to deliver good cream. 

 The data obtained from creameries in Minnesota, Wisconsin, and Iowa show 

 that the difference in price paid to patrons by the creameries is 2.07 cts. per 

 pound of butter fat in favor of the creameries receiving sweet cream or whole 

 milk. Besides paying on the basis of the quality of cream, a number of other 

 suggestions are offered for improving the quality and grading the cream. 



Cream, cooling' on the farm, M. Comans (Jour. Dept. Af/r. Vietoria, 9 {1911), 

 No. 5, pp. 312, 313, fig. 1). — ^A cooler and aerator, which was fomid to reduce 

 the temperature of cream 22° as it came from the hand separator, is illustrated 

 and described. It is thought that its use should improve the quality of the 

 cream delivered to the milk factory. 



Churnability of cream, W. F. Cooper (Jour. Roy. Agr. Soc. London, 71 

 (1910), pp. 113-122, figs. 6). — This is a preliminary report on the factors 

 which affect the churnability of cream, which contains data on the number and 

 size of globules of milk from different breeds. An apparatus for churning dif- 

 ferent creams simultaneously and for recording the length and number of 

 strokes while churning is illustrated and described. 



Investigations on the consistency of butter and butter fat, Hesse (Mollc. 

 Ztg. [Hildesheim], 25 (1911), No. 42, pp. 788-790).— A study of the factors 

 which affect the texture of butter led to the conclusion that the chief factor 

 was the nature of the fat in the ration, although the temperature at churning 

 and the length of churning and working are of some effect. 



The " Kingston " cheese; a cheese for small-holders and others, A. Todd 

 and W. Sadler (Jour. Bd. Agr. [London], 18 (1911), No. 8, pp. 193-203, fig. 

 1). — A description is given of the method of making a new variety of cheese, 

 weighing from 1 to 2 lbs. and fit for consumption 10 days after making, yet re- 

 taining the qualities of hard pressed cheeses of large size. 



Studies on the bacterial fl.ora of cheese, C. Gorini (Atti R. Accad. Lincei. 

 Rend. CI. Sci. Fis., Mat. e Nat., 5. ser., 19 (1910), II, No. 3, pp. 150-158, fig. 1; 

 ahs. in CentU. Bakt. [etc.'], 2. AU., 29 (1911), No. 9-11, p. 229).— In a study 

 of cheese ripening the author finds that a liquefaction of gelatin is not a good 

 criterion for determining whether or not a species of bacteria has proteolytic 

 properties. He accordingly divides the proteolytic micrococci into two groups. 

 Micrococcus casei proteolyticus I, which liquefies gelatin, and M. casei pro- 

 teolyticus II, which does not liquefy gelatin. The importance of studying the 

 power of these species to attack casein in an acid medium is pointed out. 



