DAIRY FARMING DAIRYING ACROTECHNY. 3Tl 



was badly molded. 1 slii^Iitl.v UMildcd, and 1 molded (m the outside. Of those 

 treated with fornmldeliydc, 1 w.is badly molded, aud of those coated with 

 parartiu lume showed any mold whatever. The author considers that dipping 

 the tubs has no particular advantage over coating the inside. Directions are 

 given for applyiiig the i)aralliu and notes are given on the cost. The advan- 

 tages of paratlining are sunnnarized as follows: (1) Certain prevention of 

 moldy tubs, (2) preventiim of mold on butter and liner by avoiding air space, 

 (3) neater apjiearance of tub, and (4) I'eduction of loss fi'om shrinkage. 



On butter powders, F. Reiss {Milch ir. Zctithl, 2 (1906), No. 8, pp. 808- 

 370). — An imfavorable report is made upon the use of preparations^ designed to 

 be added to cream for the purpose of increasing the yield or quality of butter. 

 Tests were made of two such preparations. 



Butter trade {London: [Bd. Affr. and Fisheries], 1906, pp. XL + 459). — 

 This is a rejyort of the committee of the Board of Agriculture aud Fisheries of 

 Great Britain ai)i)ointed to consider the need of further legislaticm concerning 

 the trade in butter and butter substitutes. 



The report contains the evidence of 49 witnesses, legislation in other coun- 

 tries, and the conclusions of the committee which include among other recom- 

 mendations that butter factories should be registered, that no substances be 

 added to butter whereby the percentage of moisture is increased, that the 

 addition to butter of any fat not derived from milk: be expressly and directly 

 prohibited, that neither butter nor margarin shall contain more than 16 per 

 cent of water, that penalties for the importation of adulterated butter be pro- 

 portional to the magnitude of the consignment, and that substances other than 

 butter and margarin containing butter fat be sold with a Hunt of 24 per cent 

 of moisture under a name approved by the Board of Agriculture and Fisheries. 



On the influence of salting on the formation of holes in Emmenthal cheese, 

 O. Jensen (Landir. Jalirh. ^Srhicciz, 20 {1906), No. 8, pp. Jf37, J/SS). — Different 

 Quantities of sodium chlorid ranging from 0.5 to 10 per cent were added to a 

 peptone bouillon containing calcium lactate aud the medium inoculated with 

 propionic-acid organisms. It was found that the presence even of 0.5 per cent 

 of salt checked the developrnent of the organisms and that 10 per cent pre- 

 vented their growth entirely. This injurious influence upon the growth of 

 bacteria is attributed to the formation of calcium chlorid which causes a pre- 

 cipitation of the proteids. 



In earlier investigations the author found that the outer portions of Emmen- 

 thal cheese contained more salt than the interior of the cheese. This is there- 

 fore oft'ered as an explanation why the outer layers of large Emmenthal 

 cheeses and also small cheeses contain fewer holes than the central part of 

 large cheeses. 



On the lactic fermentation in Emmenthal cheese, (). Jensen {Ann. Agr. 

 f^uissc, 7 {1906), No. .',, pp. .l'jJ-281; Milcliii:. ZciitbL, 2 {1906), No. 9, pp. 393- 

 J,14; Rev. Gen. Lait, 5 {1906), Nos. 20, pp. J,6Jt-470; 21, pp. J,81-J,92; 22, pp. 

 508-579). — Lactic ferments, according to the author, exercise an indirect influ- 

 ence in cheese ripening in restraining gassy fermentation and putrefaction, 

 and a direct influence in the decalcification of the ])ar;icaseia and the decompo- 

 sition of the albununoid substances. 



In the investigations reported the author did not find as high a degree of 

 acidity in Enunentlial cheese 4 hours old as was found by Peter (E. S. II., 16, 

 p. 101!)). The acidity of the whey in the interior of the cheese at this stage 

 decreased from 2S to 11° (cubic centimeters of tenth normal sodium hydroxid 

 solution reipiired to neutralize 100 cc. of whey) as the temperature of cooking 

 increased from 48 to 60° C. Lactic fermentation was apparently greatly re- 

 duced by heating the curd above 58°. 

 13987— No. 4^-06 m 6 



