DAIRY FARMINC 



-DAIRYING. 



781 



[Analyses of butter], F. Kassiusskn (Xcir Ihiiuiislihc Htn. h'i»l.-t. I!)07-H. pp. 

 53Ji-5ii6). — Ten samples of butter from as many different creameries were 

 analyzed by tbe station. The averajie oomiiosition was as follows: Water 11.25, 

 fat 84.38, casein 1.8, and salt 2.57 per cent. 



Some essentials in farm butter making, F. Rasmusskn {New Hampshire Sta. 

 Clrc. 7, pp. 2). — Tbis circular contains practical bints on cream rijiening, 

 cbnrning, salting, working, packing, and marketing butter. 



Sterilization of water and milk with ultraviolet rays, P. Santolyne {8ci. 

 Amer. Sup., 68 {1909), No. 1162, p. 235).— A sunmiary of investigations on the 

 sterilization of potable water, milk, and wash water used in making butter. 



The aeration of milk for cheese making, G. H. Bark {R'pt. Duiiij and Cold 

 Storai/e Coinr. Caiunht, 1909. pp. ,2,S-),?, pis. 2). — Tbe object of these experiments 

 was to ascertain tbe effect of aerating and cooling with different methods of 

 handling milk made under ordinary farm conditions. Tbe following table con- 

 tains a summary of tbe results : 



Summari/ of the defects in the curds and cheese from milks treated in five 



different ivays. 



Milk aer- 

 ated by 

 dipping. 



Milk run 

 over an 

 aerator. 



Milk aer- 

 ated and 

 cooled. 



Milk cooled 



with water 



in shotgun 



can. 



Milk cooled 



in tub of 



water. 



SERIES A. 



Number of curd tests 



Per cent not clean flavor 



Per cent gassy texture 



SERIES B. 



Number of curd tests 



Per cent not clean flavor 



Per cent gassy texture 



SERIES c. 

 Per cent of cheese not clean flavor 



18 

 83.4 



77.8 



9 



8.H.9 



22 



68.2 

 68.2 



12 



50.0 

 SO. 



7.i.0 



18 



44.0 



44.0 



10 



40.0 



20.0 



10 



10.0 



20.0 



20.0 



30 

 6.6 

 6.6 



15 



The average temperatures and acidities of tbe milks when delivered at tbe 

 factory were as follows : Aerated and cooled, temperature 65.3° F., acidity 

 0.165 per cent; cooled without aeration, temperature 67.3°, acidity 0.165 per 

 cent; aerated without cooling, temperature 70.9°, acidity 0.169 per cent; and 

 in rusty cans without aerating or cooling, temperature 68.2°, acidity 0.168 per 

 cent. Tbe average loss of butter fat in whey from the different methods of 

 treating the milk at the farms was: When cooled without aeration, cans covered, 

 0.203 per cent ; aerated and cooled, 0.211 per cent ; aerated without cooling, 

 0.219 per cent ; and in rusty cans without aerating or cooling, 0.233 per cent. 



" The aeration of milk by dipping or by running it over an aerator will not 

 give a uniform quality of milk. The same can be said of aeration and cooling 

 combined. Aeration alone will not keep the milk sweet enough for cheese mak- 

 ing purposes during the hot summer months. . . . The milk which was cooled 

 with as little exposure to the air as possible and covered when milking was 

 finished produced the best curds and cheese." 



Studies of cheese bacteria which decompose glycerin and casein lactate, 

 Gerda Troili-Petersson (Cent hi. liakf. \ete.'\, 2. AM.. 2'i {1909), No. 13-15, pp. 

 333-3Ji2, pi. i).— The author found in Swedish farm cheese 3 varieties of aerobic 

 bacteria which decompose glyceiMn. Three other species were found which i)ro- 

 duced propionic-acetic acid from casein lactate, and which are closely related 



