DAIRY FARMING DAIRYING — AGROTECHNY. 373 



in the proparatiou of nMincl, (Ictcrniiiiatioii of tlic acidity in wlu'y from cheese, 

 and variations in tlie dieniical composition of mlUv. 



Report of the dairy institute at Proskau, 1905-6 (lirr. MUclur. Inst. 

 ProHlaiu, 1905-6,'pi). 29). — A report of the worlc of tliis institute during; tlie year, 

 inchidinji analyses of a lars^'e number of samples of mill<. 



Officials, associations, and educational institutions connected with the 

 dairy interests of the United States for the year 1906 (U. S. Dcpt. Agr., 

 Bur. Anim. Indus, ('in: !>!>. pp. /'/). 



Production of lactic and acetic acids from milk sugar, Kayser (Indus. 

 Litit. [I'aris\. 31 {1906). No. Stl. pp. .7,S'()-5.S.9 ) . — Tlie principles involved iu the 

 mainifacture of lactic acid and acetic acid from milk sugar are briefly stated 

 and figures given to show the profits in this industry. 



Hawaiian waste molasses, S. S. Peck (Hairaiian Suf/ar Planters' Sta., Div. 

 Af/r. and Clicm. Unl. IS, pp. 2.S).— It is stated that in the mills of Hawaii the 

 waste molasses to each ton of sugar manufacluicd amounts to from 15 to 23 

 gal., averaging 55 per cent of sucrose. With a view to determining if the ex- 

 haustion of molasses depends upon the ratio existing between the invert sugar 

 and inorganic salts as found by IT. r. V. Geerligs in factories in Java, analyses 

 were madt' (if the products of a nuni])er of factories during 2 seasons. The 

 nietliods of analysis employed and the ivsults obtained are given in full. The 

 author's sinnnnu'y is as follows : 



"(1) The ratio of glucose to ash does not serve as an indication of the ex- 

 haustion of the Hawaiian n)olasses. 



"(2) The limit of the further recovery of sugar is estal)lished princii)ally by 

 the viscosity of the molasses. 



"(3) The viscosity of the molasses originates with the gums, and any method 

 reducing the quantity of gums or their stickiness, makes for the possibility of 

 further recovery of sugar. 



"(4) The ashes of molasses and the <'omposition of the ashes vary with the 

 conditions of growth of the cane and the amounts of lime used in the clarifica- 

 tion of the juices. 



"(5) A high salt content in th(> irrigation water increases the iwtash and 

 chlorin in the ash. but not to an appreciable extent the soda with which 

 chlorin was originally combined." 



The influence of selected yeasts upon fermentation, W. A. P. Moncure, 

 K. J. Davidson, and W. B. Ellett (Mrf/ijiiu Sta. Bui. 160, pp. 97-1:20, figs. 2, 

 charts Jf). — Brief notes are given on the changes which take phice during the 

 transformation of the fruit .juice into an alcoholic beverage, the sources of 

 yeasfs in nature, and on the natural control of fermentation, and experiments 

 showing the individualit,v of .veasts are reported. 



Tests were made to determine the effect upon unfermented cider of two yeasts 

 designated No. 37 and No. 66. Under identical conditions the yeast No. .37 lib- 

 erated 1S.9 gm. of COo. and yeast No. 6(i, 19.6S gm. The cider fermented with 

 yt>ast No. 37 contained 4.5() per cent of alcohol and 0.472 per cent of acid. The 

 cider fermented with yeast No. 66 contained 4.84 per cent of alcohol and 0.514 

 per cent of acid. The aroma produced by yeast No. 37 was pronounced very 

 rich, fruity, and extremely pleasant, while that produced by .yeast No. 66 was 

 raflicr sharp and nf ;in acid and slightl.y disagreeable nature. These 2 yeasts 

 were further compared in some 34 tests. The results with both yeasts were 

 comiiared with n.itural fermentation as regards the amount of carbon dioxid 

 liberated and the composition of the fermented ciders. The percentage of alco- 

 hol i)roduc(>(l l)y natural f(>rmentation was 4,44; b.v yeast No. .37, 4.70; and by 

 yeast No. 6t!. 4.S3. The amoiuit of yeast found necessary to dominate fei'menta- 

 tion was 1 to 400 parts of must 



