DAIRY FARMING — DAIRYING. 777 



[Report of] the professor of dairy husbandry, H. H. Dean (Ann. Rpt. 

 Ontario Agi: Col. and Expt. Farm, 37 {li)ll), pp. 89-UO). — The value of boric 

 acid, borax, and sodium benzoate were tested as preservatives for Camembert 

 and cream claeese, but they vpere found unsatisfactory, even aside from the 

 question of healtlifuhiess. 



Studies of the effect of lieeping soft cheeses at different temperatures gave 

 the following results: "The Camembert cheese kept in the house refrigerator 

 were unsaleable in about a week or 10 days, while the cream cheese remained 

 good for 10 to 12 days under similar conditions. In the ice-cold storage all the 

 cheese kept in first-class condition for about 2 weeks, but they tended to become 

 moldy and go off in flavor after 2 weeks. Where the cheese were placed in 

 mechanical storage at a temperature of 3° below freezing point, the cheese 

 kept well for 3 weeks and were in fairly good condition at the end of nearly 

 a mouth. Those cheese kept at ordinary room temperature began to go off" in 

 flavor aHd become moldy in about 5 days." 



An unsuccessful attempt was made to ripen Camembert cheese, but a Pont 

 L'Eveque cheese was rir)ened with good results. 



In coloring cheese the best results were obtained by using 20 cc. of cheese 

 annatto coloring per 100 lbs. of cream for cream cheese, and 10 cc. per 100 

 lbs. of mixed milk and cream for the Gervais cheese. Analyses of Gervais, 

 Camembert, and cream cheese are reported. 



In experimental work in making Devonshire cream a product of good quality 

 wasproduced, either by separating the milk with a cream separator at temi^era- 

 ture of from 170 to 180° F.. or by separating at about 100° and afterwards 

 heating the cream at a higher temijerature. It may then be bottled while hot, 

 covered, and set in a refrigerator to cool. Such cream should te^ from 50 to 

 GO per cent fat. and should keep in good condition for a week or 10 days. 

 There was found to be less loss of fat than in the ordinary method of setting. 



A number of tests were made to compare single-service paper bottles with 

 glass bottles. The milk was pasteurized, then cooled to about 58°. and placed 

 in the various packages and allowed to stand in a room where the temperature 

 averaged 56° F. There was very little difference in the milk in the various 

 containers as to temi)erature or acidity, but some of the paper packages im- 

 parted a package flavor to the milk after standing in them for about 24 hours. 

 One or 2 of the monoservice paper bottles compared favorably with milk in the 

 glass bottles. " If these packages can be put on the market in Canada at a 

 reasonable price, we see no reason why they may not displace the ordinary 

 glass bottle as a container for retail milk and cream.'' 



As a result of experiments in weighing vs. measuring cream samples for 

 Babcock test, the use of a sensitive balance is advised, but where none of the 

 cream tests over 25 to 30 per cent no serious error should result by using an 

 18 cc. pipette, if care be talven to rinse all the cream from the pipette into the 

 test bottle. No appreciable difference was found in the reading of 3 types of 

 cream scales. In comparing the weights of cream and percentage of fat, no 

 difference was found between the first and the twelfth bottle on the 12-bottle 

 scale. 



Numerous tests were made in sampling and testing cream. A sample of 

 cream kept one month in tightly stoppered bottles averaged practically the 

 same percentage of fat whether kept at low temperature or moderately warm 

 temperature. There did not seem to be any advantage in the aliquot method 

 over the uniform sampling for composite testing of cream. After testing 

 numerous pi*eservatives, it was found that the one used at the station for a 

 number of years was as good as any, namely, 3 parts of bichromate of potash 

 and 1 part of corrosive sublimate. The total difference in pounds of fat 



