DAIRY FARMING DAIRYING. 493 



Society of Arts. It treats of the local supply and the importation of dairy products, 

 the forms of adulteration practiced, and the legislation on this point in various 

 countries. 



Note on the volume concentration of condensed milk, A. McGill, (Analyst, 23 

 (1S98), May,pp.l2S, 120). 



Shipment of frozen milk (Milch Ztg.,27 (1898), No. 36, p. 568).— Fifty liters of 

 milk were sent from an "ice dairy" in northern Prussia to Zurich June 1. It was 

 contained in a square can packed in a wooden box with straw, and was sent by fast 

 freight, but owing to delays at the custom-house was not received for testiug in 

 Zurich until June 9. Its temperature when opened was 7 J C. It was entirely nor- 

 mal in taste and smell, and showed an acidity of 3.4° by the Soxhlet-Henkel method, 

 which is said to correspond to the acidity of normal milk as it comes from the cow. 

 The milk was, therefore, perfectly sweet and unchanged after being 9 days in trans- 

 port, which is an indication of what can be done in sending milk cooled to freezing. 

 The dairy from which it was sent will, it is stated, send 10,000 liters of cooled or 

 frozen milk daily to Berlin, arid guarantee to deliver it sweet to consumers. A 

 similar establishment is in successful operation in Copenhagen. 



Armenian mazoon, O. Emmerling (Centbl. Bakt. u. Par., 2. AM., 4 (1898), No. 10, 

 pp. 418—420). — Mazoon is an Armenian drink similar to kephir. Two bacteria have 

 been isolated, one a micrococcus, the other a bacillus which is thought identical 

 with Bacillus acidi lactici. 



Experiments with Pfeiffs pasteurization apparatus, N. Engstrom (Tidskr. 

 Landtman, 19 (1S9S), No. 14, pp. 237-242). — The results show the apparatus to be of 

 doubtful value, the product obtained being of inferior quality, and its capacity 

 being small and decreasing as the pasteurization progresses. 



On the importance of pasteurization in dairying, A. V. Schrader (Biet, 19 

 (1898), No. 4, pp. 101-108). 



A survey of the creamery situation in Indiana, C. S. Plumb (Indiana State 

 Dairy Assoc. Rpt. 1S97, pp. 104-174). — An account of the development and extent of 

 the creamery system in Indiana, with statistics. 



Experiment with the Alpha churn No. 3, Kleix (Milch Ztg., 27 (1898), No. 29, 

 pp. 454-450). — Experiments with this churn on cream of different degrees of acidity 

 at different temperatures, etc. 



Effect cf the salt on the taste of butter (Milch Ztg., 27 (1S9S), No. 38, p. 601).— 

 The Chamber of Agriculture for the Province of Fosen has called attention to the fact 

 that the salt used in creameries contains as high as 0.6 per cent of magnesium sul- 

 phate, and that this amount imparts a bitter taste to butter. Accordingly the Cham- 

 ber of Commerce proposes to supply salt which has been tested and found to contain 

 under 0.025 per cent of magnesium sulphate. 



The butter-producing capacity of cows' milk can be increased by proper 

 selection of breeding stock, H. Brandth (Landmanshlade, 31 (1S9S), No. 11, pp. 

 139, 140).— Summary of the results of 10 years' work by a practical farmer. 



Cheese from pasteurized milk, J. A. Andre (Landtmannen, 9 (1S9S), No. 25, 

 pp. 403 , 404) . —The cheese is manufactured from a mixture of 10 per cent buttermilk, 

 25 to 50 per cent unpasteurized milk, and the rest pasteurized milk. The product 

 is said to be of prime quality. 



In No. 31 of the same journal (p. 504), a method of making cheese from pasteurized 

 milk mixed with 5 per cent of buttermilk is given. [In both cases the cheese is evi- 

 dently made from skim milk.] — f. w. woll. 



The manufacture of Grana cheese, G. Billitz (Milch Ztg., 27 (189S), No. 39, pp. 

 609-011). — The results of experiments are reported. 



Dairy experiments conducted at Mustiala experiment station, 1894-95, 

 R. Gripenberg (Meddel. K. Landtbr. Styr., 1807, No. 20, pp. 34-57).— Reports are 

 given of experiments with the Radiator, feeding experiments with cows of Ayrshire- 

 Finnish and native Finnish breeds, trials of milk antiseptics, experiments with 



