DAIRY FARMING DAIRYING. 375 



Composition of ewes" milk butter, M. Martin (Ann. Falsif., 6 (1913), No. 62, 

 pp. 662, 663; abs. in Intenmt. Inst. Agr. [Rome] Mo. Bui. Agr. Intel, and Plant 

 Diseases, 5 (1914), No. 3, pp. 403, 404). — Ewes' milk butter is characterized as 

 being very wbite, soft, and difficult to work and to dry. It is rarely used on 

 the table but is found mixed in various proportions with cows' milk butter. 

 Its chemical composition is said to be veiy nearly that of cows' milk butter, but 

 the content of insoluble volatile acids and saponification value are much higher. 



Summary of the results of researches made during the last few years at 

 the Dairy Institute at Alnarp (Sweden), L. F. Roskngben (Internal . Inst. 

 Agr. [Rome], Mo. Bui. Agr. Intel, and Plant Diseases, 5 (1914), No. 1, pp. 121- 

 125). — It was demonstrated that if whey is submitted to a violent motion, such 

 as, for instance, working in a chum for 30 minutes at a temperature of 50° C. 

 (122° F.), the cream could not afterwards be separated to the same degree as 

 if it had not been so treated. Whey containing 0.305 per cent of fat was 

 reduced by separating without previous churning to a fat content of 0.035 per 

 cent, while when churned before separating it was reduced to only 0.235 per 

 cent. It was found that the degree to which milk is capable of separation at 

 the different periods of lactation is variable, being greater in the case of cows 

 recently fresh than in those drying off. 



Brief notes are given on the value of lipening cream at low temperatures, 

 keeping of lactic ferment, influence of too acid a ferment on the butter, factors 

 determining the water content of butter, influence of various kinds of concen- 

 trated feeds on butter, control of iron salts in wash water for butter, use of 

 cultures of lactic ferments in cheese making, and the coating of cheese with 

 paraflin. 



Cheshire cheese, Miss G. N. Davies (Jour. Agr. [New Zeal.], 7 (1913), No. S, 

 pp. 287-293). — Directions are given for the making of Cheshire cheese, which 

 is described as having a texture loose, open, and flaky, strikingly unlike the 

 Cheddar's smooth solidity. 



Condensed milk and milk powder, O. F. Hunziker (Lafayette, Ind., 1914, 

 pp. V +7-239, figs. 62). — ^This book treats of the various phases of the condensed 

 and powdered milk industry, including the processes of condensing and desic- 

 cating milk, skim milk, buttermilk, and whey. 



Organisms in condensed milk (-lour. Amer. Med. Assoc, 62 (1914), No. 16, 

 pp. 1257, 1258). — Commenting on the bacteriology of condensed milk, it is shown 

 that this product, contrary to general opinion, is rarely sterile. However, the 

 presence of bacteria or of body cells is no greater than in market milk, even 

 of the certified grade, and in fact, there appears to be a comparative paucity 

 of cells in the cheap machine-skimmed condensed milks, due to the removal of 

 debris and dirt through the centrifugal separators. It is stated that condensed 

 milk may contain the types of bacteria commonly found in fresh milk. Bacillus 

 coli, streptococci, a few staphylococci, and B. enteritidis sporogenes, together 

 with ordinary air contaminations, such as B. .mbstilis and B. Mesentericus. 



While there is a tendency to depreciate the importance of these bacteria in 

 condensed milk it is believed that • efficient pasteurization before the con- 

 densing process would prevent the presence of such organisms in the final 

 product. 



Aluminum milk cans, Winkler (Osterr. Molk Ztg., 21 (1914), No. 3, p. 39, 

 fig. 1; abs. in Cream, and Milk Plant Mo., 2 (1914), No. 8, p. 25). — ^An account 

 of the use of aluminum milk cans. This metal is not attacked by sour milk 

 and the cans are not affect by repeated steaming. The cans are made of cor- 

 rugated sheet iron or steel, covered inside with aluminum bronze and closed 

 tightly at the junction, and are recommended particularly for certified milk. 

 They should not be cleaned with soda. 



