DAIRY FARMING DAIRYING. 389 



a rapid and one a slow rising of the cream. The fat globules were measured and the 

 milk and butter analyzed as a l)asis for further study. As regards composition the 

 2 types of milk were normal. The rapid creaming milk showed the presence of 

 numerous large fat globules, often in clumps, while in the other type the grouping 

 of globules was rare, and the larger ones were more or less irregular in outline. 

 Centrifugal separation of the slow creaming milk was less complete. 



The influence of creaming- on the distribution of the principal constituents 

 of milk, F. BoRDAS and 8. de Kaczkowski {('ompl. Jicnd. Aatd. Sci. Paris, 135 {1902), 

 No. 7, pp. 354, 355). — ^This study was made with ]«irticular reference to [)hosi)h()ric 

 acid and lecithin. From 3,200 cc. of whole milk submitted to i-entrifugal separation 

 2,800 cc. of skim milk and 370 cc. of cream were obtained. The whole milk, skim 

 milk, and cream contained, respectively, 0.176, 0.184, and 0.096 per cent of total phos- 

 phoric acid and 0.058, 0.018, and 0.334 per cent of lecithin, showing that about 69 

 per cent of the lecithin was removed with the cream. 



Study of pasteurization of cream in dairying, L. Marcas and M. ITenseval 

 {Rev. dm. Lait, 1 {1902), Nos. 17, pp. 387-S95; IS, pp. 413-423).— Threa series of 

 experiments are reported in detail in which Initter was made under similar conditions 

 from cream pasteurized at temperatures ranging from 70 to 90° C. Pasteurization 

 increased slightly the yield of butter in all cases, though the difference was too small 

 to be considered of practical imi)ortance. The butter from pasteurized cream had a 

 higher water content, which accounted for the increase in yield. As judged by 2 

 experts, the pasteurized butter was superior in quality. 



The influence of food on the quantity of volatile fatty acids in butter, H. 

 Weigmann and O. Henzold {Rev. Gen. Lad, 1 {1902), Xus. 7, pp. 14-5-149; 8, pp. 173- 

 180; 9, pp. 196-202). — Four series of experiments are reported. Different rations 

 were found to influence the content of volatile fatty acids in butter. When this 

 influence was unfavorable it was apparent, usually, immediately following a change 

 of rations rather than after several days; but when favorable the increase in the con- 

 tent of volatile fatty acids followed slowly. The cause of this variation is attributed 

 to the nature of the food rather than to a change in nutrition, although in certain 

 cases a change of rations in itself appears to exert a similar influence. 



Fluorids as butter preservatives, with observations on their influence on 

 artificial digestion, O. and C. W. Hehnek {Analyst, 27 {1902), No. 815, pp. 173- 

 179). — The presence of fluorids was detected in 20 samples of French butter, the 

 amount present being estimated at from 1 to 4 grains of sodium fluorid per pound of 

 butter. In artificial-digestion experiments the presence of 0.04 per cent of sodium 

 fluorid or its equivalent in ammonium fluorid inhibited the action of ptyalin and 

 pepsin and to a less extent that of diastase. The action of rennet was prevented 

 when fluorids were added in excess of the amount precipitable by the calcium salts 

 in the milk. 



The Institute of Butter Control in Friesland, M. Beau {Jour. Agr. Prat., n. 

 ser., 4 {1902), No. 39, pp. 4O8-411). — A summarized account is given of the results of 

 the examination of butter in Friesland from i\Iay, 1901, to April, 1902. During the 

 year 1,341 samples of butter were analyzed. The average Reichert-Wollny number 

 was 28.69, corresponding to a percentage of volatile fatty acids of 5.71. During the 

 summer months, however, 44 per cent of the samples showed a Reichert-Wollny 

 number less than 27.63, which corresponds to the standard of 5.5 per cent for volatile 

 fatty acids. During the winter months 29 per cent of the samples were below this 

 standard. 



Characteristics of butter from human milk, Sauvaitre {Abs. in Ann. Chim. 

 Analyt., 7 {1902), No. 4, pp. 143-145). — In general the physical and chemical prop- 

 erties of butter from human milk corresponded closely to those of butter from cow's 

 milk. In human butter, however, the Reichert number was only 15.8. 



Estimation of the quantity of casein precipitable by rennet, L. Lindet {Rev. 

 Gen. Lait, 1 {1902), No. 12, pp. ;?65-i'65).— From determinations of the specific gravity 



