DAIRY FARMING DAIRYING. 675 



Butter making, H. H. Dean (Ann. Rpt. Ontario Agr. Col. and Expt. Farm, 

 39 (1913), pp. 71-73).— This report continues pi-evions work (E. S. R., 30, p. 75). 



lu comparing the yield obtained in salted and saltless butter, 103.37 lbs. of 

 the former was secured per churning as against 99.G6 lbs. of the latter, while 

 the UA-erage moisture contents were 14.83 and 14.78 per cent, respectively. A 

 comparison of Canadian and English brands of salt for butter making again 

 showed very little difference in the results obtained. 



In working butter in a combined churn it was observed that the average per- 

 centage of moisture in the finished butter was increased about 0.25 per cent 

 and the salt nearly 0.2 per cent by keeping the churn drainage tap closed 

 during the working of the butter, and the butter scored over one point higher. 

 This practice, however, is not advised until further tests have been made. 



Butter held in cold storage for three months was found to have decreased 

 nearly 2 per cent in moisture from the time of printing. 



Farm butter making. — Creamery industry in Montana, R. C. Jones (Mon- 

 tana 8ta. Circ. 32 (1913), pp. 113-152, figs. 22).— This circular includes general 

 information on approved methods of farm butter making, together with a 

 discussion of the organization and management of creameries, and plans for 

 creameries and cheese factories. 



Siberian butter of Hamburg markets, P. Bekg (Ztschr. Untersuch. Nahr. u. 

 GenussmtJ., 27 (191^), No. 12, pp. 881-893, fig. 1).—An account of the Siberian 

 butter which has been found in great quantity on the Hamburg market, to- 

 gether with a study of its acidity, refraction, Reichert-Meissl and Polenske 

 numbers, melting point, water, and salt content. A large percentage of the 

 samples range from 10 to 15 per cent in water content. The butter has a good 

 flavor, but is not deemed desirable for cooking purposes. 



Cheddar cheese experiments, H. H. Dean (Ann. Rpt. Ontario Agr. Col. and 

 Expt. Farm, 39 (1913). pp. 74-91). — The results of tests comparing milks of 

 high and low fat and casein contents for cheese making agree with previous 

 work (E. S. R., 30, p. 76), and showed a gain per 1,000 lbs. of milk of 5.57 lbs. 

 of cheese by using the milk with the higher percentages of casein and fat. 

 The cheese made from this milk also contained a higher percentage of fat, but 

 there was not much difference in the percentages of moisture contained in the 

 green or ripe cheese from the two lots, or much difference in the quality of 

 the cheese. 



There was little difference in the yield or quality of cheese whether ripened 

 above normal, with 0.21 per cent acid, or below normal with 0.177 per cent 

 acid. Overripe milk for cheese making produced 4.69 Ib.s. less cheese per 1,000 

 lbs. milk than normal milk, and required on the average 0.65 lb. more milk to make 

 a pound of cheese. The shrinkage during one month was greater, the moisture 

 in both green and ripe cheese was higher, and the quality of the cheese was 

 inferior from the lots of overripe milk. 



Cheese from curds salted high, 2f lbs. per 1,000 lbs. milk, contained slightly 

 less moisture and scored slightly lower than curd salted at 2\ or 2^ lbs. per 

 1.000 lbs. milk. Cheese ripened in ice cold storage retained more of the original 

 cheese moisture during the month of testing than cheese ripened in an ordinary 

 room at from 60 to 70° F. Most of the moisture loss took place in both lots 

 during the first week and in the first inch of the cheese from the surface inward. 

 It was evident that the moisture near the center of the cheese remains fairly 

 constant during a ripening period of one month whether the cheese was ripened 

 in cold storage at 40° or in a room where the temperature ranged from 60 to 

 70°. The shrinkage was slightly lower in the cheese ripened in 40°, but both 

 lots contained about the same percentage of moisture in the green and ripe 

 cheese. 



