DAIRY FARMING DAIRYING. 



1027 



Tests of dairy apparatus, J. L. Hills ( Vermont *S7a. Rpf. /,s','y.7, j). 

 192).— This is a(;oiitiimatiou of the test of stciini consumption of sepa- 

 rators given in the Annual Keport of the Station for 181)4, p. J.jI (E. S. 

 11., 8, p. 88). A series of tests were iiuule with the DeLaval Ali)ha Belt 

 separator under conditions as nearly siuiilar to those in previous tests 

 as practicable. The results of these tests are tabnhited and are com- 

 pared with tliose previously reported. 



'•It appears that in these tests the Alpha Belt iiiachine used hut about two-thiids 

 as much steam as the United States Belt separator to separate the same auH)Uut of 

 milk, nuder as nearly similar conditions as wore ohtainahle, and that the DeLaval 

 Turbine separator was much more wasteful of steam than either of the others, a 

 condition Avhich jipjiears characteristic of steam motor machines in u.ucral.'' 



Cheese producing power of milk of varying percentages of 

 fat, H. H. Dean {Ontario Agl. College and J^Jxptl. Farm, lipt. isQ'j^ijp, 

 ii^-56')-— Experiments are reported with the milk of the college herd 

 and that delivered at two cheese factories and single tests with medium 

 and very rich milk. 



Dairy tests (pp. 20-L'7).— These tests lasted from May until October, 

 and were a continuation of the work of the previous year (E. S. R., 7, 

 p. 715). Data are given as to the percentages of fat and casein in the 

 milk by months, the composition of green and cured cheese and of whey 

 from medium and rich milk, the distribution of constituents in cheese 

 making, and yield of cheese from milk containing different i»ercentages 

 of fat. Arranging the analyses of milk into groups according to the 

 percentage of fat shows that "with the increase in fat there is a con- 

 tinuous decrease in the quantity of casein per pound of fat." 



" This fact, together with the occurrence in most f^roups of .slightly higher per- 

 centages of casein as the groups increase in fat, appears to me to demonstrate beyond 

 all ([uestiou that increases in percentages of fat are not accom]tanied by jirojior- 

 tional increases in percentages of casein in milk; but that the increases in i)ercent- 

 ages of casein are proportionately less than the increases in percentages of fat." 



The yield of cured cheese in relation to the casein and fat in the milk 

 is shown in the following table : 



Yield of cured rhrc><c from rich and medium milL. 



"The figures for each month arc averages of 12 to i:} distinct tests on ditVerenl days. 

 This comparison shows that, while the medium milk yields nearly 0.3 11). more eheeso 



