380 EXPERIMENT STATION EECORD. 



"Soaked" and '< washed " curd (N. Y. Produce Rev. and Amci: Cream., 

 28 (J!)Ofl), No. 1, pp. 2S, 2!>).- — This is a symposium by different cheese makers. 



Cheese curd may sometimes be improved by washing in order to remove 

 defects. If cheese is nllowed to soalc for 5 or 10 minutes so much moisture is 

 absorbed that its quality is impaired, but there is a difference of opinion as to 

 how Ions cheese may remain in tlie water before it shall be branded as soaked 

 curd cheese. In the execution of pure food laws in many cases it is difficult for 

 the inspector to draw the line between soaking and a beneficial washing unless 

 the law defines the amount of moisture that cheese may contain. 



Cheese making for small holders, J. Benson {Jour. Bd. Ayr. [London'], 

 16 (1009), No. 2, pp. 89-99). — The author points out the internati(mal reputa- 

 tion of small cheeses made in France, where the holdings are small, and thinks 

 that small fancy cheeses of distinct types should be made in England. Methods 

 are described for making two varieties of pressed cheese and two varieties of 

 soft cheese which can be made on a small scale. 



[A study of guava jelly], J. Belling {Florida Sta. Rpt. 1908, pp. OF-" 

 CIX). — The aim of this experiment was to ascertain a condition for making a 

 product uniform in consistency, taste, and color. Studies were made of pre- 

 liminary heating, final temperature, color, and the effect of different percentages 

 of water, sugar, and acid. 



"The preliminary heating of the fruit is essential to make the juice pass 

 readily through the filtering cloth. It also seems to lielp in extracting the 

 flavor. This flavoring quality does not appear to reside in the oil glands of the 

 rind. An analysis . . . showed that the juice from guava fruit which had been 

 steamed for half an hour in a double boiler, contained 9.6 per cent of total 

 solids as compared with 5.9 per cent in the juice pressed out of the uuheated 

 fruit. Probably some of these extra solids are pectins extracted by the action 

 of the hot acid of the fruit. This acid in both cases was about 1^ per cent of 

 the juice and the juice formed more than half of the weight of the fruit. . . . 



" The best jelly made was obtained by using equal parts of undiluted juice 

 and sucrose without adding any water and boiling to 113° C. It was clear pink, 

 quite firm, not sticky, and was voted of excellent flavor. . . . A- jelly can be 

 made with only one-quarter as much pure guava juice as sugar; yet, since a 

 well-flavored jelly is what is required, it would seem better to use equal quan- 

 tities of juice and sugar. . . . 



" In the boiling of guava jelly some acid (the natural acid of the ripe fruit) 

 is absolutely necessary to change much of the sucrose into invert sugar, and if 

 this does not take place then the sucrose crystallizes out. Too much acid (and 

 probably too prolonged boiling) seems to make the jelly sticky from the excess 

 of invert sugar, and also to alter the pectin so that it will not gelatinize. . . . 



" The depth of color seems to be increased by additional amount of acid, pro- 

 longed boiling, and higher temperature at which the boiling is stopped." 



General directions are given for making guava jelly and guava juice. 



Experiments with fruit drying, G. Lind (K, Landtbr. Akad. Handl. och 

 Tidskr., Jft {1908), No. 5-6, pp. J,03-J,23, figs, io).— Different drying houses and 

 machines used in the manufacture of dried fruit are described and illustrated. 



The technique of desiccation, O. Bechstein {Sci. Amer. Sup., 67 {1909), 

 No. n-'i.2. pp. 332-33 'i. flgs. 16). — This is a brief account of the growing im- 

 portance of the artificial drying of agricultural products. The kinds of appa- 

 ratus used in drying, which are figured and described, are an apparatus for 

 drying si)ent beet chips by means of gases at a temperature of 1,500° F., a 

 stationary and a portable dryer for beet tops and leaves, potatoes, hay, etc., 

 and a roller dryer for drying potatoes and potato flakes, milk, yeast, blood, and 

 other substances by steaming the material and then working into flakes. 



