176 EXPEEIMENT STATION EECOED. [Vol.36 



and to provide a wide margin of safety they recommend that the milk be cooled 

 within 3 hours after it is bottled. 



In hiboratory experiments on a 30-crate basis it Avas found that slow cooling 

 of hot-bottled pasteurized milk had no detrimental effect on the cream line 

 find the flavor of the milk. In these experiments the milk was pasteurized at 

 145° and the cooling period was not longer than three hours. 



In experiments upon heating bottled milk by means of forced air it was found 

 that the pint and quart bottles in similar positions and the same sized bottles 

 in different positions in the stacks were heated unevenly. It was impossible 

 to heat the bottles to the pasteurizing temperature of 145° without overheating 

 some of them. The experimental apparatus used in heating the milk in bottles 

 by means of circulated hot air is illustrated and described. 



Grading and labeling of milk and cream {Boston: Boston Chamber Com., 

 liilG, pp. 24, figs. H). — This pamphlet describes the system of grading and 

 labeling milk and cream in use in various cities in the United States, and con- 

 tains suggestions for grading and labeling. Notes are also given on standard- 

 ization and systems of buying milk. 



Butter making, L. M. Davis {California Sta. Rpt. 1916, p. 48). — Butter kept 

 in cold storage for three months showed a shrinkage of 0.6 per cent. Soaking 

 parchment wrappers in a strong salt (NaCl) solution for several hours before 

 using generally prevented moldy growth in butter, due to contamination from 

 wrappers. 



It was found that mold does not grow in butter containing 2 per cent or more 

 of salt. It is stated that a good grade of butter can be made from cream 

 possessing a minimum butter fat standard of 35 per cent and an acidity of 0.45 

 per cent from May to November, and 0.35 per cent from November to May, 

 unless the cream is of bad flavor. 



Cheese making, H. S. Baikd {California Sta. Rpt. 1916, p. 48). — It was found 

 more difficult to make a good grade of cheese from milk produced under ordi- 

 nary conditions during the summer months than during the spring and late 

 winter months, even where uniform methods prevail. Attempts to prevent 

 mold growth on cheese held in a poorly ventilated refrigerating room by wash- 

 ing the cheese, walls, and shelves with a solution of corrosive sublimate and 

 fumigating the room by burning .sulphur were unsuccessful. Artificial circu- 

 lation of air by means nf a fan checked the growth of mold to some extent. 



The manufacture of cheeses •«rith a definite fat content in the dry sub- 

 stance, K. WiNDiscH {Wiirttetyil). Wchnbl. Landiv., 1916, Nos. 9, pp. 146, 14~ ; 

 10, pp. 160, 161). — This article discusses the preparation of various kinds of 

 cheese with a definite fat content in the dry matter of the finished product by 

 regulating the fat content of the kettle milk. 



The following formulas for mixing a kettle milk of any desired fat content 

 are submitted: 



100 {J:-m) 100 jv-k) 

 ^- y-k '^~ k-m ' 



t;=fat content of the whole milk; m=fat content of ihe skim milk; 7.-=the de- 

 sired fat content of the kettle milk ; a;=litersof whole milk which must be added 

 to 100 liters of skim milk to obtain the kettle milk of desired fat content; and 

 y=liters of skim milk which must be added to 100 liters of whole milk to obtain 

 the desired fat content of the kettle milk. 



For the preparation of a Limburger cheese containing 15 per cent fat a kettle 

 milk of 0.7 per cent fat content is required. For a 40 per cent fat content Lim- 

 burger cheese a 2.4 per cent kettle milk is necessary, for an Emmental cheese 



