876 EXPERIMENT STATION RECORD. [Vol.36 



Ice cream made from homogenized cream was packed in 3-gal. cans in an 

 ordinary ice cream cabinet in a warm room. At the end of 48 hours the ice 

 cream containing no gelatin had completely lost its identity and value as ice 

 cream, while that containing a normal amount of gelatin was practically un- 

 changed. Two cans of this ice cream were kept under favorable storage con- 

 ditions for six months, at which time the flavor and texture of the gelatin was 

 good and the more preferable of the two. 



Correct paym^ent for cheese factory milk by the Babcock test, J. L. Sammis 

 (Wisconsin Sta. Bui. 276 (1917), pp. 42, figs. 4).— In this bulletin various 

 methods for computing milk payments from the fat test at cheese factories 

 are explained and illustrated by using each method for calculating payments 

 for milk to a set of five factory patrons who deliver milk varying in fat content 

 from 3 to 5 per cent. The payments are then compared with the values for the 

 five lots of milk reckoned on the average yield of cheese of known moisture 

 content, as determined by over 300 experiments and factory tests made by the 

 New York State Station (E. S. R., 4, p. 948). 



It was found in 94.97 per cent of 15,000 cases studied that the patrons' pay- 

 ments computed by the fat test were correct within 2 cts. on the dollar. In all 

 cases a new method by which the weight of milk is multiplied by the percentage 

 of fat plus 0.6 gave results within 2 per cent of the actual yield. Other methods 

 were studied which also gave accurate results, but it is stated that the fat plus 

 0.6 method is the simplest and Is therefore preferred for practical use. The 

 pooling system is condemned. 



Because of a belief that the percentage of casein in milk is not closely enough 

 related to the percentage of fat to permit the use of a formula for calculating 

 casein, the Hart casein test has been used at some factories in addition to the 

 Babcock test as a basis of payment. Studies of over 2,200 payments to patrons 

 of Wisconsin cheese factories showed that to a very considerable extent the 

 variations in the results of using this test from month to month offset each 

 other, so that the net gain at the end of the year was small in the great 

 majority of cases. In view of the fact that the relative cheese-making value of 

 different lots of milk depends upon the cheese-making solids which they contain, 

 and is independent of the percentage of moisture in the cheese, the new method 

 of computing payments is deemed equally applicable at Cheddar, Swiss, brick, 

 and Limburger factories where whole milk cheese is manufactured and where 

 the whey fat is recovered by skimming. 



Comparison of the imported and domestic Swiss cheese, J. L. Sammis (Wis- 

 consin Sta. Bui. 275 (1917), p. U)- — Results of analyses indicate that the 

 average of 39 samples of imported Swiss cheese contained 49.8 per cent of fat, 

 while the average of 48 samples of the domestic product was 52.04 per cent of 

 fat. It is stated that the main difference between imported and domestic 

 cheese seems to be due to the time and manner of curing. The imported prod- 

 uct is held for six months or more before it is consumed, whereas the domestic 

 cheese is usually sold or put into cold storage within a month or two from 

 the time it is made. " Without long-continued curing and salting in a warm 

 room, the quality of domestic Swiss cheese can not equal that of the imported 

 product." 



Effect of silage on quality of Swiss cheese, J. L. Sammis (Wisconsin Sta. 

 Bui. 275 (1917), p 45). — Results of experiments at the university creamery and 

 of field studies indicate that, by proper cleanliness in feeding silage and han- 

 dling the milk, it is possible to avoid cheese troubles due to the feeding of silage. 

 An examination of the product of a number of factories producing block Swiss 

 cheese from milk secured from silage-fed cows indicated that a good quality 

 of cheese was generally secured. In some cases gassy fermentations affected 



