1078 EXPERIMENT STATION EECORD. 



erence to the uurnber of bacteria, boiliug, stenlization, pasteurization, propor- 

 tion of fat, acidity, presence of pathogenic bacteria, and other conditions. 



On the causes of variations in the water content of butter, O. Jensen 

 {M(vll;cHtid, 20 {190S), jS^o. J,6, pp. 91,3-951).— A discussion of the theories of 

 formation of butter, and the various factors that influence its water content. 



Investigation on the fat content of cheese in relation to that in milk. 

 Van der Zande {VcrsJag. LandOouivk. Oiulcrzoek. RijlcHlandhouicprocfstut., 1907, 

 No. 2, pp. 52-62). — The materials used in these investigations were obtained 

 from 29 dairy establishments in Frieslaud and 20 in North Holland. A large 

 amount of data is given regarding the fat content of milk and of cheese prepared 

 from it, and also of the dry substance of the milk and the cheese. The results 

 obtained show no definite relation between the fat content of milk and that of 

 the cheese, nor between the fat contents of the dry substance of the milk and of 

 the cheese. 



Contribution to the improvement of the technique of making Emmenthal 

 cheese, li. Steinegger (Landtc. Jahrh. ^chwciz., 22 (1908), Xo. 2, pp. 37-.'i5). — 

 The effects of such factors as warming the milk, conditions just before coagula- 

 tion, subsequent heating, removing the cheese, and pressing are considered in 

 the light of both practical factory experience and scientific laboratory experi- 

 ments. 



[Acts of Assembly regarding the dairy and food division], N. B. Critch- 

 field, J. FousT, and O. D. Sciiock (Penn. Dept. Agr., Dairy and Food Div-. Bui. 

 160, pp. 69). — This is a compilation of the statutes relating to the creation of 

 the office of dairy and food commissioner and his duties under such statutes, 

 and of the Acts of Assembly, the enforcement of which is placed in the hands of 

 the commissioner, and has been prepared to meet the demand from manufac- 

 turers, dealers, and others for information concerning such legislation. A brief 

 summary of various court decisions relating to these statutes is ai)pended. 



A theory of the extraction of juice by milling, N. Deebb (HaiDUiian Hugur 

 Planters' Sta., Div. Agr. and Chem. Bui. 22, pp. 22). — "It is intended in this 

 bulletin to follow out algebraically the processes in general use applied to the 

 extraction of sugar from caues, and to obtain expressions representing what 

 results when different methods of working are emi)loyed under ideal conditions, 

 that is to say, when the water used in saturation processes works at its maxi- 

 mum efficiency. Results so obtained will be strictly comparative amongst 

 themselves, although they will not represent the imperfect conditions holding in 

 the actual factaiy work." 



Use of formaldehyde solution in sugar mills, II. S. Nobris {Hawaiian Sugar 

 Planters'' Sta., Div. Agr. and Chcm. Bui. 23, pp. 16). — This is a repoit of results 

 obtained in tests of the use of formaldehyde in place of lime in sugar mills for 

 the prevention of fermentation in juices when it becomes necessary to store 

 them at the end of the week or after a breakdown. " Under the conditions of 

 these experiments it was found that as small a quantity as 1 part of formalin 

 to 40,000 of juice preserved it for 24 hours, and that 1 part in 2,500 kept it 

 from fermenting for 4 days. It will probably be found, however, that under 

 the conditions in which the juice is stored in mills it will be necessary to use 

 lai'ger proportions of formalin." 



Hops: Air-dried or kilned (Allg. Brau. u. Hopfen Ztg., 1,7 (1907), No. 230, 

 2)p. 2J,81, 2J,82; ZiscJir. Gcsam. Brauic, 30 (1907), pp. 592, 593; abs. in Jour. 

 Soc. Chem. Indus., 27 (1908), No. 2, p. 85). — " It is pointed out that hops possess 

 a considerably higher brewing value when air-dried than when subjected to 

 kiln drying, which latter causes not only a diminution in the weight of the 

 hops, but also partial loss of their most valuable constituents. This deteriora- 

 tion Is, of course, intensified if, as often happens, the hops are subjected to a 



