DAIRY FARMINC DAIRYING. 277 



direct coiilnft witli llic fat, (H- wiicUicr il is roniicd iiKlcpciHlciitly of it and is 

 later absorbed. 



" The trenu eoiiteiit of butter made from ereain to wbich a I'iiiened skim-millc 

 start(>r has been added was .LCtiierally eoiisidenibly less than that of l)ntter 

 made in tlie usnal way. This marked variation in germ content does not a])iiar- 

 ently harmonize with (lie unitornnty of liavor ui>ted in the 2 ijrocesses, hut 

 this seenung discrepancy is capable of ready explanation. Wliere tlie ripening 

 cbanges occur in the skim milk itself, germ growth goes on to sucli a point that a 

 great many of the bacteria die. leaving their characteristic by-products in the 

 milk serum. \Vhere the i-ipeuing occurs in contact with the cream, excessive 

 acidity is not produced, and llK>refore a larger germ content is actually found, 

 although perhaps the degree of flavor is not any more marked." 



The influence of changes of temperature on the results obtained with a 

 lactometer in calculating milk solids, P. ('. Kannev ( \Vi><vnnsiH Sta. lipt. lD(h'>, 

 l>l). I'JO-J!)" ).- — In correcting lactometer readings for temijerature it is quite 

 customary to .add 0.1 for each degree above ('>0° F. and subtract 0.1 for each 

 degree below r>()°. 



The exiterimental work reported indicates that this method is n^asouably 

 accur.-ite when Hunted to temperatures between od and 70°. For correcting 

 readings taken at temperatures above 70° the addition of 0.2 for each degree 

 was found to give closer results than the addition of 0.1. 



In calculating total solids by the Babcock fornuila it is believed that correc- 

 tions for temperature should be made by Fleischmann's or Vieth's tables, which, 

 however, are not considered as giving accurate results for readings taken at 

 temperatures above 80°. In order to eliminate all errors, the author concludes 

 from the results of his experiments that lactometer readings should be taken 

 at G0°. 



Estimating the amount of water in butter by the overrun obtained in 

 each churning, O. Ueiiling and A. Wallin {WiscoHKin Sta. Rpt. 1905, pp. 

 hS6-18f)). — In the experiments the results of which are given in this article the 

 M'ater content of butter was determined in most instances by chemical analysis, 

 but was estimated in some trials by the amount of overrun. 



The authors conclude that the water content of butter is increased by work- 

 ing inunediately after washing as compared with working after the butter has 

 drained for about half an hour, and that the water content is also increased by 

 allowing the granular ])utter to remain in water for some time before working. 

 The w.-iter content of the butter was not always increased by increasing the 

 amount of churning in the wash water nor by washing in warm water. 



Renovated butter: Its origin and history, L. Weixs (T. .s'. Dcpt. Ac/r. 

 Yearhfjok 1905, pp. S93-.39S). — This is a brief account of renovated butter. At 

 the present time there are 78 factories manufacturing this product. During 

 the fiscal year lOfi.") the output of these factories amounted to 00.000,000 lbs. 



Paraflaning cheese, L. F. Rosengren (Nord. Mcjeri Tidn., 21 (1906), Nos. 

 2(), pp. .i.>2, 35,1; 27, pp. 365, 366, fif/s. 3). — Experiments with i)aratlining dif- 

 ferent kinds of full-cream and h;ilf-skim Swedish cheese showed losses in sveight 

 durmg '■'> to 7 months* storage of -1.7 to 11.2 jier cent. — F. w. woll. 



The Swiss cheese industry of Wisconsin; whey butter making, E. II. 

 Fakrixgton {Wisconsin Sta. Rpt. 1905, pp. 1.j7-1S0, figs. 12). — This is a briefer 

 account of observations i)ublished in Bulletin i;;2 of the station (E. S. K., 17. 

 p. use,). 



Lactose-fermenting yeasts, the cause of an abnormal fermentation in 

 Swiss cheese, E. G. Hastings (Wisconsiii Sta. Rpt. 1905, pp. 207-221, figs. 6). — 

 This is a more technical accoinit of investigations previously reported in bulle- 

 tin form (E. S. R., 17, p. 498). 



