680 



EXPERIMENT STATION RECORD. 



cream butter was made from the milk of each cow daily. Xo data are 

 given as to the yield and composition of the milk, but the results are 

 tabulated of the examination of 32 samples of butter produced in the 

 first period, 44 in the second period, 36 in the third period, 34 in the 

 fourth period, and 32 in the last period. The results are summarized 

 in the following table : 



Butter produced on basal ration and with the addition of sesame, cocoanut, and almond oils. 



The sesame oil had a marked influence on the appearance and taste 

 of the milk and increased the index of refraction, diminished the 

 Kottstorfer number and the volatile fatty acids^ and increased the 

 iodin number of the butter. A test for sesame oil with furfurol and 

 hydrochloric acid gave no reaction. The butter produced on cocoanut 

 oil was normal in appearance, but had an unmistakable taste of cocoa- 

 nut oil. The index of refraction of the butter was materially diminished, 

 the Kottstorfer number was materially and the volatile fatty acids 

 slightly increased, and the iodin number was noticeably diminished. 

 On almond oil the butter showed a positive increase in the index of 

 refraction, the Kottstorfer number diminished slightly, and the iodin 

 number increased. 



The authors conclude that the feeding of oils not only greatly changed 

 the butter, but that the changes followed in general the characteristics 

 of the oils themselves. "In other words, in feeding sesame oil, cocoa- 

 nut oil, and almond oil butter fat was produced which corresponded 

 in its chemical properties to artificial mixtures of butter with these 3 

 oils." The authors go so far as to say that in the light of the above 

 investigations the feeding of such oils would constitute " an adulteration 

 of the butter within the animal's body." 



Fresh vs. stripper cow butter, F. L. Kent ( Oregon 8ta. Bid. 51, pp. 

 20, 21). — In an experiment of about 5 days' duration the milk of 11 

 cows averaging 121 days from calf was compared with that of 4 cows 

 averaging 283 days from calf. 



"So far as this short experiment goes, it shows that the milk from comparatively- 

 fresh cows gives up its cream more readily even with a separator than does milk 



