DAIRY FARMING DAIRYING. 



503 



Comparative tests of butter fat, P. S. Shiveb (South Carolina Sta. Bui. S3, pp. 



13, 14). — A comparison of the Babcock test and the Adam's gravimetric method on 

 whole milk, skim milk, and buttermilk. " The Babcock method with the machine 

 used gives very satisfactory results as compared with the gravimetric method." 

 The average percentages of fat by the two methods were as follows: 



Fat content by Babcock and gravimetric analysis. 



Xo. of com- 

 parisons. 



Gravimet- 

 ric. 



Babcock. 



Dili- ?enc£ 



Whole milk 



Skim milk by deep settin 

 Buttermilk 



Per cent. Per cent. 



4. 77 4. 83 



1.05 1.15 



1.50 1.58 



Per cent. 

 0.U6 

 .10 

 .08 



" These differences between the two methods are within the limit of error between 

 duplicate determinations by the gravimetric method in current work." 



Correction of the reading of the Babcock test for cream, W. J. Spii-lman 

 (Washington Sta. Bui. 32, pp. 3-5). — It is pointed out that while the 17.6 cc. pipette 

 used in the Babcock test delivers 18 gm. of milk, with cream "the pipette fails to 

 deliver 18 gm. because cream is so much lighter than milk; hence the test reads 

 considerably lower than it should, and the richer the cream the greater the error." 

 The author proposes to overcome this by correcting the reading by a table, which 

 he gives for this purpose. The table gives the correction to be made and the cor- 

 rected reading for cream containing from 10 to over 70 per cent of fat. The method 

 by which the table is calculated and its use in practice are explained. 



Effect of richness of cream on acid test, W. J. Spillman ( Washington Sta. Bui. 

 ■'--> PP- 5-7). — The failure to obtain uniform results with cream ripened to the same 

 degree of acidity but differing in richness is explained on the ground that "the acid 

 of th „roam is all contained in that part of the cream that would remain if the fat 

 were all removed, i. e., in the serum," and that accordingly " bacterial action has 

 progressed twice as far in 60 per cent cream as in 20 per cent cream when they show 

 the same degree of acidity by the test." A table is given showing the actual degree 

 of acidity of cream of different richness as compared with 25 per cent cream testing 

 6 degrees of acidity. The practical use of the table in butter making is explained. 



Testing of cream with Dr. Gerber's acid-butyrometry, M. Kamritz (Milch Ztg., 

 27 (1S9S), Xo. 44, pp. 694, 095) — A description of the method of testing cream with 

 comparison with the gravimetric determination. 



Use of pure cultures in butter making, F. S. Cooley (Massachusetts State Bd. Ayr. 

 Bpt. 1896, pp. 169-176). — A popular address on dairy bacteriology, in which is men- 

 tioned a single comparative test of Conn's Bacillus 41, natural ripening, and a 

 bacillus isolated at the Massachusetts Dairy School at Amherst. The results showed 

 only slight differences in the flavor of the butter. 



The practical side of dairy bacteriology, J. P. Sheldon* (Dairy, 10 (1898), Xo. 

 US. pp. 279, 280).— A popular article. 



Report of Swedish butter exhibitions for the year 1897, N. Engstrom (Meddel. 

 E. Landtbr. Styr., 1808, Xo. 44. pp. 44). 



Colored spots in cheese, R. A. Pearson ( U. S. Dept. Agr., Bureau of Animal Indus- 

 try Circ.24,pp. 6). — A description based upon reports received at the office of cheese 

 rust or colored spots of cheese, with evidence of the bacterial cause of the affection 

 and a discussion of remedial and preventive measures. " So far as is known, these 

 spots do not have any effect on the consumer." The destruction of the objection- 

 able germs by the thorough cleaning and disinfection of factories is considered the 

 only perfect remedy. 



The spread of typhoid fever by milk, Rapmund ^Ztschr. Medicinalbeamte, 1897, 

 Xo. 15; abs. in Hyg. Rundschau 8 (1898), Xo. 7. pp. 351-353). 



