DAIRY FARMING DAIRYING A(iH()'l'K('HN Y. S73 



"Brine salting iiU'ivascs tlic water (■(•ntoiit of l)Utt('i' about 1 jter cent ovci- 

 dry saltiiitr. 



"The average of fifteen trials sliows tliat butter worl^ed two minutes con- 

 tains 0.(14 per cent more water tlian I)utter worlvi'd four minutes. 



•'Normal cream overchurned in bait cliunilul of wasii water to particles tbe 

 size of liens' ejijjs increased the water content of tiie butter only slif,'htly. 



"The melting point of butter fat from tiiree diffei-ent feeds varied as follows: 

 t1) When 10 lbs. of wheat bran were fed with 47> lbs. of corn silai^e, the melting; 

 point was '.r2.'J' V. (!') When (! lbs. of cotton-seed meal were fed with -1.") lbs. 

 of corn sila.i^e, the meltinj; point was 08.0° F. C*. ) When »*» lbs. of linseed meal 

 were fed with 4.") lbs. of corn silage, the melting i)oint was 01.r»° F. 



"Butter worked two minutes possesses poorer keeping (piality than similar 

 butter worked four minutes. 



" Butter worked only two minutes jiresents a leaky appearance. 



" Butter churned soft and tluMi overchurned in wash water to i^articles the 

 size of h(>ns" eggs possesses a comparatively weak l)ody. 



"Churning butter soft is conducive to a heavy loss of fat in the buttermilk. 



"Butter from 5 lbs. of cottou-seed meal fed in conjunction with corn silage 

 possesses an excellent grain and body." 



Water in butter, J. Wauters (Bill. .S'oe. Chiiii. JicU/.. 20 {1906). No. 11-12, 

 lip. 365-373). — The author considers an excess of water an adulteration, the 

 same as the addition of foreign fats, and points out that the regulations in 

 force in Belgium are insufficient to prevent this fraud. In determining the 

 water content of butter kept for some time, the sample, according to the author, 

 should be obtained from the central portion, as the exterior has lost much by 

 evaporation. 



The presence of an abnormal amount of water in butter, A. Trillat {IiuIhs. 

 Lait. [I'(irix\. 32 (1907), No. 10, pp. 205. 200). —The author comments ui)on 

 the frequent occurrence of an abnormal amount of water in butter and dis- 

 cus.ses briefly methods of determination and prevention. 



On the origin of aldehydes in cheese, Trillat and Sauton (Voiiipi. Uaid. 

 Acad. Sci. \f'(iris], IJ/Jf (1907), No. 9. pp. ji95-ji9.H).—The presence of acetic 

 aldehyde in cluvse is attributed to the fermentation of lactose by yeasts. The 

 amount of aldehyde produced is considered dependent upon a number of con- 

 ditions, including the kind of yeast, exposure to light, alkalinity of the medium, 

 the amount of lactose present, and the aeration of the cheese. Conditions 

 favoring the formation of aldehydes and hence a bitter taste in the cheese are 

 considere<I to be the preparation of the curd at too low a temiierature and 

 draining for too long a period. 



Influence of temperature on the manufacture, ripening, and preservation 

 of soft cheese, Maze (Indus. Lait. \/'(iris]. 32 (1907), No. 9. pp. 161-169). — 

 Tbe importance of controlling temix-rature in the different stages of cheese 

 making is discussed. The advantages of introducing mechanical refrigeration 

 ;;re emphasized. 



The salting of soft cheese, M. .Mesnil (Indus. Lait. [I'aris:}, 32 {1907), No. 

 9. pp. 1S7-IS9). — The author discusses the role playetl by salt in the nianu- 

 ia<-tnre of s.ift cheese and the manner in which the salting should be done. 



The literature of milk and dairying, 1906, K. W. IJauu.mtz {Separate from 

 Monat-sselir. KinderhciUc. 5 {I9i)6). No. 6. pp. 55). — This is a review of the lit- 

 erature of milk during 1000. 



On some chemical properties of casein and their possible relation to the 

 chemical behavior or other protein bodies, with special reference to hydrol- 

 ysis of casein by trypsin, '\\ \\. Robertson (Jour. Biol. Chem., 2 (1907), 

 3075,")— No. !) — 07 M G 



