I ).\ 1 1{ V l-A H M 1 N(i DAIRYING AGR()TK( ' 1 1 N Y. 771 



years are reijoiicd. :is are also similar tests by the author, assisted by \V. W. 

 Grant, special dairy instructor, made with a view to securint,' data resiardins 

 the accuracy of the students' tests. The results showed tiiat it would be 

 necessary to separate about H.OOO 1I)S. of milk in order to make a difference 

 rf 1 lb. of fat, lost in the skim milk between the most efficient and the least 

 efficient machine tested. Notes are also given on the advantages and disad- 

 vantages of the machines. 



The hand separator and the gravity systems of creaming, O. F. Hunziker 

 [iHdiuiiu Stii. liiil. HI), pp. .l'il-36'i. flgs. 10). — The jmrpose of the work 

 reported in this bulletin, as stated in the Introduction, was to determine the 

 skiunning elHciency of the various systems of creaming; to study the effect 

 of these systems on the quality of the cream and skim milk ; to determine the 

 inlluence of such factors as the steadiness of running and the care of the 

 machine, the speed of the howl. Ilu; temperature and physical condition of the 

 milk, the rate of inflow and tlic richness of the cream, on the skimming effi- 

 ciency of the hand separator ; and to point out to Indiana dairymen those 

 methods and conditions that will reduce the loss of butter fat in skim milk 

 to the minimum and impro^e the quality of the cream. 



The author sununarizes the results obtained as follows : 



" The use of the hand separator in the place of the gravity systems of 

 creaming will effect a saving of $.'i.r)0 to $7 worth of butter fat from one cow 

 in one year. 



" With the hand separator a richer cream and a l)etter (luality of cream and 

 Skim milk can be produced than with the gravity systems. 



" Of the gravity methods the deep setting system is the least objectionable. 

 It produces a more complete separation and a better quality of cream than 

 either the shallow pan or the water dilution systems. 



"Any neglect to thoroughly clean the separator after each separation reduces 

 the skimming efficiency of the machine and lowers the quality of the cream 

 and butter produced. Wash the separator after each separation. 



"A trembling machine, insufficient speed, sour, curdled, slimy, or cold milk, 

 and overfeeding the separator caused a loss of butter fat in the skim milk 

 amounting to from 8 to 12 lbs. of butter per cow in one year. 



"Other things being e<iual. high speed and a small rate of inflow tend to 

 produce a thick cream. Insufficient speed, a trembling machine, and a large 

 rate of inflow result in :i thinner cream." 



On the evolution of gas during churning, R. D. Watt {Jour, Agr. SvL, 

 2 (1901), No. 1. pp. 96-99) .—According to the author's conclusions a consider- 

 able quantity of carbon dioxid is produced by bacteria during the ripening of 

 cream. This gas which is held in n state of supersaturation is liberated to a 

 large extent during the Ijeginning of the churning process. The amount of 

 carbon dioxid produced was found to bear no very constant relation to the 

 lactic acid or to the total acidity. 



The constants of bog-butter found in the peat of Ireland, L. G. Rad- 

 ci.iFFE and W. II. :MAni)0(KS (.lour. .S'oe. Chem. Indus., 26 (1901). Xo. 1, p. 3).— 

 The atialyses of 2 samples rei)orted show the changes undergone by butter pre- 

 served, jmssibly for centuries, in jieat water. 



On the cause of a brown-red coloration of hard and soft cheese, T. Gruher 

 (Ccnthl. Bald. \rtc.]. 2. .\bt., 17 (1907), No. 22-2Jf, pp. 761-70.',).— The author 

 gives the morphological and cultural characteristics of liacterium casei fusci, 

 which was found to be the cause of this fault in cases under investigation. 



On some phenomena observed in the peptic digestion of caseins, .1. 11. 



2704(i — No. 8—07 .m G 



