V08 EXPERIMENT STATION RECOED. 



On the caprylic acid value of butter fat, R. K. Dons (Zischr. Untersuch. 

 ^'aItl•. u. Genmamtl., U (1901), No. 5, pp. 333-3^2; abs. in Cliem. Zeiitbl, 1H07, 

 11, Xo. 17, p. l.'i-'i.i; Analyst, 32 (IDOl), No. 380, p. 383; Jour. Hoc. Vhctn. Indus., 

 26 {I'JOl), No. 19, p. 1069). — The author has modified the method of Jensen 

 (E. S. R., 17, p. 697) for examination of the vohitile acids of butter and deter- 

 mines a "first" and a "second caprylic acid value," whicli are approximately 

 ecpial In pure butter fat, but the first value is increased nuicli more than the 

 second by the addition of cocoanut oil. Feeding cocoauut cake to cows did 

 not materially affect the normal caprylic acid value of their butter fat. 



The baryta value of butter fat, PI Avi'>Ii\i.LEMANT {ZtKclir. I'utcrsucli. 

 Nalir. u. (Jcnussnitl., U {1901), No. 5, pp. 311-329; ahx. in Chrm. ZcntbL, 1907, 

 11, No. 11, p. 1^53; Analyst, 82 (1907), No. 380, p. 382: Jour. Ko,: Chnn. Indus., 

 26 (1901), No. 19, p. 1068). — By the method described in detail, which is a 

 modification of that of Konig and Hart, the " insoluble baryta value " and the 

 " soluble baryta value " of the fat are determined. From the examination of 

 a large number of samples of butter fat by this method, the author concludes 

 that pure normal butter fat should have a " soluble baryta value" of 247 to 

 251, and an " insoluble baryta value " of 00 to 05. The former minus 200 plus 

 the latter should for pure butter fat be negative, but for vegetable fats it is 

 positive. The addition of 10 per cent of lard or beef fat or cocoanut oil raises 

 this value to a positive one. Samples showing a positive difference are to be 

 suspected. The test can not be used on rancid butter or butter that has been 

 strongly heated. 



Notes on Ave-Lallemant's baryta value of butter fat, M. Fritzsche 

 (Ztsriir. L^ntcrsucli. Nulir. u. (IcnussnitL, /// (191)1), No. 5, pp. 329-333; abs. in 

 Chcni. ZcntbL, 1901. II, No. 11, p. lJf'>'i; Analyst, 32 (1901), No. 380, p. 383; 

 Jour. .Soc. Clicni. Indus., 26 {1901). No. 19, p. 1069). — The results obtained by 

 the author in the examination of a large number of animal and vegetable fats 

 confirm the conclusions of Ave-Lallemant regarding the use of this method in 

 the detection of foreign fats in butter. 



A creamery method for the determination of water in butter, E. H. 

 Farkington ( ir/.s('o/(,s-//( sta. Bui. l.'j.'i, pii. I!>, fiys. '/). — A method of determining 

 the iirojiortiou of water in butter by butter makers at creameries that may be 

 used in place of the official method is desirable, as the creameries generally 

 lack the facilities and the butter makers the skill for carrying out the official 

 method. The method described is believed to be suitable for this purpose. 



A fairly large sample, about 50 gm. of butter, comprising the total quantity 

 obtained by using a butter trier and removing a core of butter through the en- 

 tire length of a 60 lb. tub, is dried in a high-pressure oven consisting of a small 

 chamber surrounded by live steam under high pressure. Since the temperature 

 of the steam increases as the pressure is raised the interior of the oven may be 

 kept at a temperature as high as 250° F. or more by simply regulnting the pres- 

 sure of the steum surrounding it. " By employing the boiler pressure ordinarily 

 used in a creamery a temperature of 240 to 280° F. may be easily obtained. 

 This temperature is high enough to dry out all the water in the samples of 

 butter within an hour, or even less, provided pans large enough to spread the 

 butter in a sufficiently thin layer are used." The oven and method of using it 

 are described in detail in the publication. 



Results are also given of a study of the factors that influence the water con- 

 tent of butter. " The experiment shows that the moisture content i.s influenced 

 by the manipulations of the butter when working it and by the temperature of 

 the wash water. Dry butter can be obtained by keeping the cream and the 

 butter cold, by churning to small granules, by washing the butter a very little, 



