184 EXPERIMEIS^T STATION EECORD. 



of solubility in alcohol, of butter made from the inilk of cow.* fed sugar-l)eet pulp, 

 beets, brewery residue, malt sprouts, bran, and different oil cakes and forage crops. 

 Pulp, l)re\very residue, and black medic in comparison with beets lowered the con- 

 tent of volatile fatty acids. During two seasons the percentage of volatile fatty acids 

 was lower when cows were pastured than when fed green forage in the stable, the 

 difference being considered largely due to food. Horse beans increased the volatile 

 fatty acids, and colza, copra, linseed and cotton-seed cakes reduced the percentage in 

 the order named. The establishment of a fixed limit for the proportion of volatile 

 fatty acids in butter is discussed. Of 71 determinations made by the authors only 1 

 showed a percentage less than 5, while the average was 6.14. It is pointed out, on 

 the other hand, that the percentage of volatile fatty acids in Dutch butter often 

 falls below 5. 



Effects of variations in the ripening and churning of cream upon the but- 

 ter produced, 1). A. CJiLcrniisT (Rradijig Col., Agr. Dept. Rpt. I'.iOl, pp. 47-00). — 

 Butter churned into small grains and into lumps contained, respectively, 11.4 and 

 12.5 per cent of water. The loss of fat in buttermilk from sweet cream was much 

 greater than in buttermilk from ripened cream. Inunersing butter in water at 

 70° F. for 15 minutes and churning slightly increased the weight 3 per cent. Salting 

 butter in brine did not increase the water content over dry salting. 



Killing tubercle bacillus in milk by exposure to temperatures under 

 100° C, E. Levy and H. Bruns {fTi/g. RumhcJuni, 11 {1901), No. U, pp. 069-675).— 

 Experiments were carried out during wliich milk containing tubercle bacilli was 

 subjected for different lengths of time to various temperatures under 100° C. The 

 tubercle bacilli were obtained from pathological tissue of bovine origin. From these 

 experiments it is concluded that when milk is exposed in a water bath to a tempera- 

 ture of from 65 to 70° C. for a period of from 15 to 25 minutes, all bacteria contained 

 in the milk are destroyed. This method of sterilization is not recommended for 

 practical use in individual families, but it is believed to be practical for dairymen. 

 It is urged that care should be taken to have the milk and vessels in which it is 

 contained heated to a proper temperature before beginning the treatment in order 

 to be sure that a sufficient temperature is maintained during the whole period. 



A micrococcus the thermal death limit of which is 76° C. , H. L. Russell and 

 E. G. Hastings ( Centbl. Bakt. u. Par., 2. Abt.,8{1902), No. 11, pp. 339-342, pi. 1) .—A 

 description is given of the micrococcus used in pasteurization experiments at the 

 Wiscon.siu Station (E. S. R., 13, p. 986). 



Compilation of analyses of dairy products made at Amherst, Mass. , 1868- 

 1901, E. B. Holland and P. II. Smith, Jr. {Mam(vhwett>< Sin. Rpt. 1901, p. 193).— 

 Average analyses of 3,281 samples of milk, 3 of human milk, 2 of colostrum, 358 of 

 skim milk, 31 of buttermilk, 203 of cream, 131 of butter, and 8 of cheese. 



Canadian butter as exported, F. T. Siiutt {Canada Espt. Farms Rpts. 1901, pp. 

 190, 191). — An analysis of one sample of butter reported as adulterated with oleo- 

 margarine by the cu.stoms analyst at Havana showed a fat content of 83.15 per cent, 

 Reichert number of 27.15, saponification equivalent of 2 '9.3, and a specific gravity 

 of 0.912. 



Butter and margarin, L. Grandeau {Jour. Agr. Prat., n. ser., 3 {1902), No. 25, 

 pp. 789-791). — Statistics on the production and consumption of margarin in different 

 countries. 



Annual report of the experiment station for cheese making at Lodi, 1901 

 {Ann. R. Staz. Spcr. Cascif. Lodi, 1901, pp. 148). — In addition to areportof thedirector 

 on the work of the station during the year and a statement concerning the amount of 

 the different kinds of cheese produced, this includes articles on the following sub- 

 jects: An experiment in feeding calves with skim milk; use of separator skim milk; 

 conferences on butter and separators at the Lodi exposition; researches and observa- 

 tions on the industrial use of casein; use of casein in the clarification of wine; experi- 



