188 EXPERIMENT STATION RECORD. 



average loss of fat in tlie buttermilk per 100 kg. of whole milk, was 

 slightly less in case of the samples from pasteurized milk. This result 

 is contrary to the teachings of the Danish pasteurization experiments 

 (E. S. 1!., 2, p. 492). The average loss of fat from both pasteurized and 

 unpasteurized milk was 0.049 kg.— F. w. woll. 



Butter fat in cheese (Pennsylvania Dept. Agr. Bui. 34, pp. 62-71). — 

 "In order to settle, in a practical manner, the question of fact as to 

 whether the standard of 32 per cent of butter fat in a full-cream cheese 

 was impracticable, Professors Aschman, Frear, and Cochran were 

 directed to have 100 samples of cheese selected in their respective dis- 

 tricts and have them carefully tested for their percentage of butter 

 fat, and it was agreed by all parties interested that the result of this 

 test should be deemed conclusive.' 1 



The results of these analyses are tabulated, Aschman's average 

 being 32.6 per cent of fat; Frear's, 35.3, and Cochran's, 33.0. 



"While a number of samples ran below the full-cream standard, 

 there is evidence for the belief that they were in reality 'skim-milk' 

 cheese, and would come under one of the lower classifications of the 

 law, but few falling below that of 'three-fourths cream,' which requires 

 the presence of 24 per cent of butter fat." 



"[The conclusion is reached] that the standard of 32 per cent of 

 butter fat for a 'full cream cheese' is not too high and is readily attain- 

 able by any careful and practical manufacturer, and that it is in favor 

 of rather than against the manufacturer." 



To study the variation in the composition of samples taken from 

 different parts of the same cheeses, series of samples were examined 

 by the above analysts, and the results are given. It Avas found that — 



"The slight variation in the amount of butter fat in different por- 

 tions of the same cheese, the rind being discarded, is not of sufficient 

 amount to influence results, and that even this slight variation may be 

 avoided by taking the samples with a cheese 'trier,' which insures a 

 fair section of the cheese." 



To test the variation in fat content of cheese made under practically 

 the same conditions on different days, cheese made by one maker on 

 ten successive days was analyzed. All of the samples contained over 

 39 per cent of fat, and the variation between the maximum and mini- 

 mum was 3.42 per cent. 



"Under proper management the variation caused by the milk of dif- 

 ferent days is not of sufficient importance to modify results, especially 

 as it is not the intention of the department to prosecute upon close or 

 small margins." 



The fat content of a number of samples of fancy cheese is given, 

 with the selling price per pound. 



The college herd, C. D. Smith {Michigan Sta. Bpt. 1S96, pp. 102-106).— The indi- 

 vidual record is given for 12 cows for one year, showing the amount and cost of the 

 food eaten, amount of milk and butter produced, profit, etc. The yield of milk 

 ranged from 4,946.6 to 16,981 lbs. ; the calculated yield of butter from 173 to 652 lbs. ; 



