834 EXPERIMENT STATION RECORD. 



Fixing the meaning of the terms "skim," "half-fat," "fat," and 

 "full-cream" cheese, Herz {2Iitt. Mllchw. Ver. Im Algliu, 1S96, Novem- 

 her; abs. in Milch ZU/., 26 {1896), No. 48, p. 766).— As the result of much 

 investigation of the soft cheese (Weichkase) of Algau, the following 

 classification is given: 



SMm cheese.^Less than 25 per cent of fat in dry matter of cheese; 1 

 fat: more than 3 solids-not-fat; made from milk with less than 1.4 per 

 cent of fat. 



Half -fat cheese. — From 25 to 33.3 per cent of fat in dry matter; 1 fat: 

 2 to 3 solids not-fat; made from milk with 1.4 to 2,15 per cent of fat. 



Fat cheese. — From 33.3 to 44.4 per cent of fat in dry matter; 1 fat: 

 1.25 to 2 solids-not-fat; made from milk with 2 to 3.3 per cent of fat. 



Full-cream cheese. — From 44.4 to CO j)er cent of fat in dry matter; 1 

 fat: 0.67 to 1.25 solids-not-fat; made from milk with 3.3 per cent and 

 more of fat. 



Over-fat cheese. — Over CO per cent fat in dry matter; 1 fat: less than 

 0.G7 solids-not-fat; made from whole milk to which cream has been 

 added. 



The author also gives tables which show the approximate fat content 

 (in dry matter) of cheese made from milk with all the way from 1 to 5 

 per cent of fat, which is given as 20.5 per cent for the cheese from the 

 poorer milk and 56.3 per cent for that from the richer milk. The fat 

 content of the milk left after taking various amounts of butter per 100 

 kg. of milk from whole milk containing 3.6 and 4 per cent of fat is also 

 given. 



The calculation of a ration for milch co-ws, T.. Graxdeau (Jour. Agr. I'rat., 6 

 (1897), T, Xo. 6,i>p. 197-200). 



The spaying of co'ws, Lermat {Jonr. Agr. Vrai. ; ahs. in Milch Zig., S<J {1S97), No. 

 5, p. 73). 



The advantages of determining the fat content of the milk of individual cow^s 

 of the herd, B. Moutixy {Milcli Ztg., 26 (1S97), Xo. 1, pp. S, 4). 



The testing of the milk of individual cows, P. Vietii {I>eut. landw. Fresse, 23 

 (1896), Xo. 92, pp. 816, 817). — A popular article on the advantages of testing the differ- 

 ent cows of a herd, and citing some results of such tests from published accounts. 



Directions for using the Babcock milk test, H. Hayward and M. E. McDonnell 

 (Pennsylvania Sta. lipf. 1895, i)p. 90-100, jigs. 5). — Detailed specific directions are given 

 for testing milk, cream, and skim milk by the Babcock method, together with a list 

 of the precautions to be observed. To aid in securing properly graduated test bot- 

 tles, pipettes, and dairj- thermometers the station offers to supply tested apparatus, 

 one piece of each to each applicant, at a reasonable price. 



New milk pasteurizing apparatus in Denmark, A. Lavalle (Milch Zig., 26 

 (1897), Xo. 8, pp. 116-118, figs. 4). 



Cow-milking machine, M. J. Cushman (0^'ci«i Gaz. V. S. Patent Office, 78 (1897), 

 Xo. 12, p. 1813, fig. 1). 



Milking machines (Milch Ztg., 26 (1879), Xo. 3, pp. 35-37, figs. J).— Illustrated 

 descriptions of the Thistle, De Laval, and Sierasgliiss machines. 



Experiments with the Bergdorfer Alfa B hand separator and the new 

 Melotte patent milk centrifugal, E. Ramm (Milch Ztg., 26 (1897), Xo. 4, jyp. 52-54, 

 figs.f,). 



