478 EXPEEIMENT STATION RECOKD. 



" lu churning sweet cream it is essential tliat careful attention be given to 

 the churning temperature and to the speed of the churn, otherwise there Is 

 likely to be an unnecessary loss of fat in the buttermilk. Care should be 

 taken in storing butter made from sweet cream to guard against woody or 

 other extraneous flavors, which are likely to be more noticeable in this mild- 

 flavored butter than in butter with a high flavor." 



" Butter can be made commercially from sweet pasteurized cream without the 

 addition of a starter. Fresh butter made in this way has a flavor too mild 

 to suit the average dealer, but it Changes less in storage than butter made by 

 the ordinary method, and can be sold after storage as high-grade butter." 



The keeping of butter in cold storage, W. S. Sayee, O. Rahn, and Bell 

 Farkand (Ccntbl. Bait, [etc.], 2. Alt., 22 (1908), No. 1-3, pp. 22-32; Pure 

 Products, 5 (1909), No. 4, pp. 181-186). — In the experiment reported the sam- 

 ples tested consisted of renovated butter, normal dairy butter purchased in the 

 market, and butter made at the Michigan Station from pasteurized and un- 

 pasteurized cream. 



There was a small increase in acidity in all samples when kept above the 

 freezing point for 8 months. There was no increase in free acid in normal but- 

 ters kept below the freezing point, except with those samples made in poorly 

 managed dairies. Many samples were rancid though no free acid was formed, 

 therefore rancidity of cold-storage butter does not depend on the hydrolysis of 

 milk fat. 



The butter was scored by experts in a fresh condition and after 5 and 8 

 months" storage. At the end of S months the majority of the samples kept 

 above the freezing point were completely spoiled. The other samples were 

 rated from S3 to 92. Neither salt content nor water content seemed to affect 

 the keeping quality. 



A bacterial examination showed that the number of acid bacteria stands 

 in close relation to the salt content, when the salt is calculated in percentage 

 of the water content of the butter and the number of living bacteria is calculated 

 in percentage of the bacteria present in fresh butter. The bacteria were bet- 

 ter preserved in a high salt concentration because in weaker solutions the 

 freezing point is higher and the bacteria were frozen. This confirms the ob- 

 servation of Gray (E. S. R., 18, p. 76), that below the freezing point lightly 

 salted butter keeps better than that strongly salted. 



On the presence of p-Oxyphenylethylamin in Emnienthal cheese. Fourth 

 contribution on the constituents of Emmenthal cheese, E. Winterstein and 

 A. KtJNG (Ztschr. Physiol. Chem., 59 {1909), Xo. 2, pp. 138-1 J/O; abs. in Rev. 

 06n. Lait, 7 (1909), No. U, p. 333).— Smnll amounts of p-Oxyphenylethylamin 

 were found in the lysin fraction of an abnormally ripe Emmenthal cheese. It 

 probably results from the decomposition of tyrosin by the action of bacteria. 



Process for the manufacture of cheese, J. Raguet (French Patent 395,.'il7, 

 Oct. 17, 1908; abs. in Jour. Soc. Chem. Indus., 28 (1909), No. 10, p. 539).— A 

 French patent has been obtained for making skim-milk cheese. 



" Skim milk is treated with rennet and heated to a temperature of about 

 40° C, and the curd is separated, drained, pressed, and finely subdivided. It 

 is next placet! in closed vessels and allowed to ferment, the mass being stirred 

 occasionally to prevent the formation of lumps. Each kilogram of the fer- 

 mented mass is then mixed with 600 cc. of water containing 20 gm. of sodium 

 chlorid; the temperature is maintained at 40 to 50° until all lumps have dis- 

 appeared and is then raised to 80°, in order to melt the mass. While still hot 

 the product is transferred to molds, cooled, taken out of the molds, coated with 

 starch or flour, and colored." 



