378 EXPERIMENT STATION EECOED. 



12.1G. and the solids in the whey averaged 6.S per ceut. The curds from the 

 normal lots were in the whey an average of 2 hours and 55 minutes, and 

 yielded 04 lbs. of cheese per 1.000 lbs. milk, with an average score of 95. The 

 milk averaged 12.24 per cent solids, while the whey contained 6.71 per cent 

 solids, or an average of but 0.09 per cent less than did the whey from the over- 

 ripe milk. 



Fifteen experiments were made with curds from normal milk, comparing a 

 perpendicular curd knife made of fine wire and having the wires i in. apart 

 with a coarser wire knife having the wires § in. apart. Altogether there were 

 12,822 lbs. milk used, testing an average of 3.71 per cent fat. The whey from 

 the lots cut with the fine knife tested an average of 0.23 per cent fat, and 

 that from the lots cut with the coarser wire knife tested 0.26 per cent. The 

 yields of ripened cheese per 1,000 lbs. milk w^ere 95.3 and 95.7 lbs., and the 

 average scores 93.6 and 93.9 respectively. It is stated that it is difficult to 

 account for the increased yield of cheese by using the coarse knife, except that 

 the latter cheese may have contained more moisture. 



The common method of pressing curds was compared with a gradual, light 

 pressure. The results indicated that light, gradual pressing produces more 

 cheese and that both green and ripe cheese contain the slightly less moisture. 

 Heavy pressure applied at once to curds yielded about the same amount and 

 quality of cheese as the common method of pressing. Two experiments were 

 made to note the effect of adding 0.25 per cent of borax to curds at the time 

 of adding salt. Very little difference was found in the general quality, and it 

 would appear that under these conditions preservatives have little or no effect 

 upon the cheese. 



In studying the temperature of w^ash water in butter making it was found 

 that in the months of April and May butter washed with water at a tempera- 

 ture of 58° F. gave an increased overrun of about 0.5 per cent, as compared 

 with lots washed with water at 50°. "This extra overrun appears to have 

 been practically all extra moisture in the butter, as the tests for moisture indi- 

 cated about 0.5 per cent more water in the lots washed in water at the higher 

 temperature. There was little or no difference in the quality of the butter, 

 either when fresh or when held for a month or more." In an experiment in 

 pasteurizing cream a smaller yield but a better quality of butter was obtained 

 than with raw cream. In the experiment with preservatives, borax produced 

 no marked difference in grain and quality from that with a commercial 

 preservative. 



On the changes in the acidity of milk by heating, W. Van Dam (Milchio. 

 Zenfbl., 5 (1909), No. Jf, pp. 15.\, 155). — In continuation of earlier work 

 (E. S. R., 20, p. 1178), the author finds that though the potential acidity of 

 milk is decreased by heating, the concentration of hydrogen ions is increased. 



Investigations on milk serum, H. LIjhrig (Molk. Ztg. [Hildcsheim'l, 22 

 (190S). No. .'i5, pp. 1291-1293; abs. in Rev. GVh.. Lait, 7 {1909), No. 12, p. 2S4; 

 Milchio. Zentbl., 5 (1909), No. 3, p. 132). — The si>ecific gravity of serum from 

 milk that coagulates spontaneously was found to be lower than that obtained 

 by coagulation with acetic acid. The ash content of the serum is not altered 

 when the serum is preserved for a considerable time. 



On the reducing properties of milk and the Schardinger reaction, R. Troms- 

 DORFF (CentbJ. Bakt. [etc.], 1. AM., Orig., J/9 (1909), No. 2, pp. 291-301; abs. 

 in Chem. Zentbl., 1909, I, No. 12, pp. 1030, 1031; Jour. Chem. Soc. [London'], 

 96 (1909), No. 558, II, p. 330). —The author reviews the work of other investi- 

 gators and describes his own experiments. He concludes that fresh milk which 

 is germ free contains no reductases, although it gives a characteristic reaction 



