DAIRY FARMING DAIRYING. 179 



that the regulation did not become operative until June 15, 1910, 77.8 per cent of 

 the shop milk for the year 1910-11 complied with the board's regulation of 

 500,000 bacteria per cubic centimeter, while for the year 1909-10 only 54.74 

 per cent of the milk from stores conformed to this standard." 



The permit system of cream buying', D. S. Bubch and W. F. Droge {Kaiv- 

 sas Sta. Bill. 181, pp. 397-Jf40, figs. 3-'f). — This bulletin, which has been prepared 

 for persons engaged in receiving, sampling, and testing cream, gives a list of a 

 cream-station equipment, methods of receiving and sampling cream, instructions 

 for testing and paying for cream, milk, and skim milk, a discussion of cream- 

 station difficulties, bacteria affecting milk and cream, and related problems. 



The temperature of pasteurization for butter making', L. A. Rogers, W. N. 

 Berg, and B. J. Davis {U. S. Dept. Affr., Bur. Anim. Indus. Rpt. 1910, pp. 307- 

 326, figs. 3; Circ. 189, pp. 307-326, figs. 3).— The object of this investigation 

 was to determine the proper temperature for pasteurization of cream for butter 

 making as indicated by the destruction of bacteria and enzyms, and changes in 

 flavor of the butter during storage. The pasteurizing was done in a con- 

 tinuous Jensen machine. The cream was cooled at once to churning tempera- 

 ture and churned v/ithin 3 hours. 



From the re.sults, presented in tabular form, it would seem that cream of a 

 good quality can be efficiently pasteurized from the bacteriological standpoint 

 by momentary heating to 71° C, but this is near the lower limit of safety, and 

 if the bacterial content of the raw cream is high a temperature of from 74 to 

 77° C. must be used to secure uniform results. Peroxidase was destroyed at 

 77° and catalase and lipase at 70°. Galactase was much weakened by tem- 

 peratures between 71 and 77°, but was not destroyed at 93°, the highest tem- 

 perature employed. 



An examination of the butter after storage indicated that pasteurizing at 66° 

 or lower left in the creajn some factor causing a deterioration of the butter 

 which did not occur at 71° or higher. At 82° there was a cooked or scorchec^ 

 flavor to the butter, but this effect may be controlled to some extent by the 

 skill of the butter maker. For the continuous pasteurization of sweet cream for 

 butter making, therefore, a temperature of not lower than 74°, nor higher than 

 80°, is recommended, but it is stated that this applies to the pasteurizing of 

 sweet cream in a continuous machine only. If cream is pasteurized in a vat or 

 other holding device lower temperatures can probably be used. 



Better butter for Kansas {Kansas Sta. Circ. 21, pp. 4, figs. 2). — This cir- 

 cular is written to show why cream is often of poor quality owing to bad man- 

 agement, and that good prices can be paid only for cream of superior quality. 



Italian cheese-marking- regulations, L. J. Keena (Daily Cons, and Trade 

 Rpts. [U. S.], 15 (1912), No. 82, p. 93). — This consists of extracts from the new 

 Italian law relative to marking adulterated cheeses. 



Increasing creamery profits by handling special products and utilizing 

 by-products, S. C. Thompson (U. 8. Dept. Agr., Bur. Anim. Indus. Rpt. 1910, 

 pp. 297-306; Circ. 188, pp. 297-306.). — This article contains practical suggestions 

 to creamery operators for increasing their profits. The following topics are 

 treated : The sale of sweet cream, manufacture of ice cream and casein, feeding 

 of buttermilk to hogs, and handling eggs through the creamery. 



The necessity for controlling the bacterial content of pharmaceutical 

 lactic ferments, A. Berthelot and D. M. Bebtrand (Ann. Falsi/., 5 (1912), 

 No. .)2, pp. 16^-171). — Analyses of samples of commercial lactic ferments re- 

 vealed the presence of undesirable types of bacteria, and it is urged that gov- 

 ernment control is necessary. 



