578 EXPERIMENT STATION RECORD. 



"A greater loss of fat iu the buttermilk resulted from the use of low grades 

 of cream than from high grades of cream by every process of ripening and 

 manufacture employed. 



" The addition of warm skim milk to cream which had been churned at tem- 

 peratures below 48° proved very effective in causing the butter to gather 

 quickly and iu securing exhaustive churuings." 



Is the continued increase in the fat content of buttermilk preventable? 

 E. KoNRADi (Mwlkeritid., 22 {1909), No. 17, pp. 395-599).— Experiments made 

 by the author lead him to conclude that an excessive fat content in the butter- 

 milk can be prevented by careful churning, a low churning temperature, and 

 possibly by an improved churn construction. 



Manufacture and marketing of cottage cheese, skimmilk-buttermilk and 

 ice cream, J. Michels {Xorth Carolina 8ta. Bui. 20.2. pp. 5-11, figs. 3).— This 

 bulletin contains detailed directions as to the making and mai'keting of cottage 

 cheese and skimmilk-buttermilk. The preparation of pure cultures of lactic- 

 acid bacteria for use as starters in butter making is described. It is recom- 

 mended that cream producers living near cities convert their cream into ice 

 cream, and a few hints are given for building up a market for a high-grade 

 product. 



Goat's milk cheeses, A. Rolet {Lait. ct Indus. Ferme [Paris], 19 (1909), 

 Nos. 11, pp. 81, S2; 12, pp. 89-91). — Methods are described for the manufacture 

 of Mont-d'Or, Saint-Marcellin, Chevrets, Persilles, Levroux, Rocamadour, and 

 other goat cheeses. 



Fermentation of Hawaiian molasses, S. S. Peck and N. Deerb {Haivaiian 

 Sugar Planters' Sta., Div. Agr. and Chem. Bui. 28, pp. 5.'i, pis. //, fig. 1). — The 

 investigations reported in this bulletin were undertaken with the object of 

 learning to what extent and with what profit to the islands molasses could 

 contribute to the alcohol supply of the United States. Fermentation studies 

 were made of pure cultures of yeasts from various sources. The apparatus 

 employed in making the pure culture tests is figured and described. 



The average yield of alcohol obtained from the different worts varied from 

 80.6 to 84.9 per cent of the theoretical. The washes for these determinations 

 were set up at specific gravities varying from 1.0575 to 1.0776, with sugar 

 contents of from 7.94 to 10.51 gm. iier 100 cc. With worts of higher densities 

 there was a greater range in the percentages of alcohol obtained. 



Analyses of molasses from different mills showed a wide variation. A com- 

 parison of factory and laboratory results showed that the yields obtained in 

 these experiments are possible when working under factory conditions. Analy- 

 ses of the lees were made to ascertain their fertilizer value. It is estimated 

 that 1,000 gal. molasses with a specific gravity of 1.51 should yield 421 gal. of 

 95 per cent alcohol, 615 lbs. of potash, 46 lbs. of nitrogen, and 14 lbs. of phos- 

 phoric acid. The value of these products is estimated to be $151.63, and the 

 cost of their production $59.85. The different species of yeasts used in the 

 fermentation experiments are described. 



Other results of the investigation are summarized by the authors as follows: 



" The average content of sugars of 25 Hawaiian molasses for the crop of 

 1908 was 51.68 per cent. 



" Of these sugars, 83 per cent can be converted by fermentation into alcohol. 



"An unfermentable body, which has the same reducing power on copper solu- 

 tions as glucose, is present to the extent of 6.13 per cent of the sugars, or 3.17 per 

 cent of the molasses. 



"The United States revenue regulations governing molasses distilleries is 

 based on an estimated yield of from 80 to 95 per cent of proof spirit from the 

 molasses. The yields of Hawaiian molasses vary from 62 to 93 per cent, the 



