DAIRY FARMING — DAIRYING. 1011 



The averao:e fat content of 871 samples of separator skim milk examined (hiring the 

 year was 0.12 per cent, the fignres for the different separators ranging Ijetween 0.07 

 I)er cent and 0.23 per cent. Of the 550 samples of Inittermilk teste:!, that from pas- 

 teurized cream contained, on the average, 0.49 per cent of fat, and that from raw- 

 cream 0.50 per cent; the lower and upper limits obtained in the former case being 

 0.2?> and Lt)7 per cent and in the latter case 0.31 and 0.83 per cent. The average 

 loss of fat in the skim milk Avas 0.104 lb. per 100 lbs. of milk, and in the Ixittermilk 

 0.049 lb., the total figures in the case of pasteurized butter being 0.143 lb. and in 

 the case of raw-cream ])utter 0.169. — f. w. woll. 



Water content of butter, L. F. Rosengken {Xord. Mcjcri TIdn., 18 {lUOS), No. S, 

 p]i. .?7, oS). — Tiie fullowing conclusions are drawn from the results of investigations 

 (^f the relation of churning conditions to the water content of butter: A low water 

 content may be obtained by various methods of procedure — by lowering the churning 

 temperature, by washing the butter well with cold water and allowing the washings 

 to drain thoroughly, by salting before working, and by postponing the second work- 

 ing in until the butter has l)ecome hardened in the refrigerator room (preferaljly 

 until the next morning). Numerou.s analyses are given of butter made under 

 different conditions as to time and methods of working, salting, etc. — v. w. woll. 



The composition of processor renovated butter, C. A. Ckampton {Jonr. Amer. 

 Chan. Sor.,.j^ { 100.;), Xo. 4, pp. .?.y<?-.iy6').— Previously noted (E. S. R., 14, p. 523) . 



Conditions affecting tlie character of butter fat, T. E. Thokpe {Jour. Bd. 

 Agr. \_Lon<J<>ii'\, U {190S), Xo. -'/, pp- 447-460). — This is a general discussion of the 

 subject, several methods of analysis being described and investigations by Weren- 

 skiold in Norway, Boggild and Stein in Denmark, and others being reviewed. 



Pasteurized cream butter, E. H. Farrington and J. H. Godfrey {Wisconsin 

 Sin. Jipd. 190:il, j)p- 1S8~14"2). — Pasteurization of cream in butter making, -which is 

 not commonly done in American creameries at the present time, is considered as 

 theoretically a promising way of overcoming one of the most common faults in 

 creamery butter, namely, the lack of uniformity in quality. In exi)eriments along 

 this line from 1,000 to 1,500 lbs. of sweet cream was mixed and divided into 3 lots, 

 one of which was cooled to 50° F. and churned sweet; one heated to 185 to 190° 

 in a continuous pasteurizer, cooled immediately to 54°, and then ripened at 75° with 

 a pure culture; and one ripened at 70 to 75° with the same starter, without previous 

 pasteurization. The experiment was repeated a number of times during the period 

 from April to July. Notes are given on the butter made from the sweet cream, 

 pasteurized cream, and raw cream. "The sweet-cream butter was at its best when 

 made. It did not improve with age, but rapidly deteriorated, becoming decidedly 

 off-flavor in 3 weeks' time. The pasteurized- cream butter was muc-h better than the 

 sweet-cream butter, and its flavor improved or became more pronounced until it was 

 5 weeks old. After about 3 weeks tlie flavor was fully as good as the fresh raw- 

 cream butter and during this time very little, if any, objection could be made to it." 

 The raw-cream butter was also at its best when first made. The body of the pas- 

 teurized butter was not defective at any time, which is attributed to the method of 

 heating and cooling used. 



Difiiculties in the way of drawing conclusions from experiments in butter 

 making when based on one judge's scores, E. H. Farrington {Wvsconsin Sia. 

 Rpi. 1902, pp. 14;J-14G).— The scores of the judges in the above experiments are given 

 and commented upon. "The differences in scores suggest that when important mat- 

 ters are at stake, the opinions of a number of judges working independently or in 

 sets of three judges should be obtained, eacli tribunal making its report indeijend- 

 ently of the other, and none of them knowing anything about the liistory of the 

 butter scored." 



Influence of cold curing on the quality of Cheddar cheese, S. M. Babcock, 

 H. L. Russell, A. Vivian, and U.S. Baer ( Wisco)t.^in Sia. Kid. 1902,pp. 150-164) .—Thia 



