DAIRY FARMIN(; DAIRYING. 77 



Sweet-cream butter (Cuiitidd Ih/it. .1 (//•., lirinich l><iirii diid Cold Stonif/c 

 Conn: Bui. l-l pp. iJ).— Part 1 of this hnllotin Ity F. T. Shutt and A. T. ("harron 

 gives the results of u study of the so-called sweet-cream process of Imtter uiaU- 

 ing to which particular attention has been called by J. I>. Leclair. In this 

 l)rocess the cream is pasteurized innnediately after separation, cooled, inocu- 

 lated heavily with a pure culture starter, and churned at once. Detailed data are 

 given for the 3 comparative trials of the sweet cream and riijened cream methods 

 from which the authors conclude that by the sweet-cream process there is no 

 greater loss of butter fat than in the ordinary method with ripened cream, and 

 that the keeping (jnalities of the butter by the sweet-cream Initter are distinctly 

 superior to those of the ripened cream butter. 



Part 2 of the bulletin, by J. G. Bouchard, gives directions for the manufacture 

 of butter fi-om sweet or unripened cream. 



Standard butter packages {Dcpt. Ayr. and Tech, Insir. Ireland Jour., 7 

 (1907), No. 3. pp. Jf7Jf-JfSS). — Experiments were conducted for the purpose of 

 ascertaining if boxes of different capacities are I'equired for the same quantity 

 of butter packed during the winter and summer months and for salted and 

 unsalted butters. 



P'rom the results obtained it is recommended that boxes should have uni- 

 formly a capacity of 1,722 cu. in. and kiels 3,450.5 cu. in. The internal dimen- 

 sions approved for a box for 56^ lbs. of butter are as follows : Bottom 11 in. 

 square, top 12 in. square, depth 13 in. The dimensions approved for kiels for 

 113 lbs. of butter are as follows : Diameter at top and bottom 131 in., diameter 

 at bulge 15f in., and depth 19f in. , ' 



Coating the interior of butter packages with paraffin is recommended. 



Contribution to the knowledge of the action of rennet upon casein, M. 

 Vax\ IIerwerden {Ztschr. I'hy^ioJ. Chevi., 52 {1901), Xo. 1-2, pp. 184-206).— 

 The products formed from casein through the action of rennet are designated 

 by the author, paracasein A, paracasein B, and substance C. ^Yhen the rennet 

 has acted for only a short time the principal product is the paracasein A. This 

 disappears entirely during the prolonged action of the rennet. Paracasein A 

 and B differ in but few of their properties. The substance designated C is a 

 cleavage product of casein and differs from the paracasein in being precipitated 

 by tannic acid and in not reacting with dilute acetic acid, nitric acid, and several 

 other reagents. The properties of the 3 proteids are discussed and summarized 

 in tabular form. 



Influence of lactose and lactic acid on the decomposition of casein by 

 micro-organisms, O. Laxa {Milch tr. ZentbL, 3 {1907), A'o. .7, i)p. 200-207). — 

 The author has studied the action of several species of bacteria and molds upon 

 pure casein as affected by the presence of milk sugar and lactic acid. 



The peptonization of casein bj' certain organisms was very favorably influ- 

 enced by the lactose but hindei'ed by the lactic acid. The restraining effect of 

 the lactic acid varied greatly with the different organisms but was on the whole 

 more marked with the bacteria than with molds. 



Ripening of Edam cheese, F. W. J. Boeckhout and J. J. O. de Vries {Rev. 

 (J('n. Lait. 6 (1907), Xo. 11, pp. 248-25'/, pl- 1). — In a number of experiments, 

 cheese made from milk obtained with great cai*e to prevent contamination and 

 inoculated with pure cultures of lactic-acid bacteria and a liquefying diplococ- 

 cus failed to undergo normal ripening. The authors conclude that the liquef.ving 

 bacteria, which are common in green cheese but which disappear earl.y, do not 

 play any important role in the ripening process either directly or by means of 

 enzyms produced by them. The.v were, moreover, unable to isolate from cheese 

 enzyms capable of liquefying gelatin. 



