DAIRY FARMING DAIRYING. 



89 



Determinations of the fat content of milk produced by cows of different 

 breeds, R. Gripexberg (Landtbr. Styr. Meddel. [Helsingfors], 1903, No. 44,pp. 36-52 

 57-63, 81-94)- — These investigations were conducted with pure-bred cows of the 

 Ayrshire, Holstein, and Finnish breeds, together with some cross-bred cows, for a 

 period of 5 years, 1896-1900. Tabular statements of the fat determinations are given, 

 and the results are briefly discussed. — f. \v. woll. 



Milk, G. Timeus (Abs. in Chem. Centbl., 1904, I, No. 3, p. 202). — Milk hygiene is 

 discussed with special reference to the feeding of infants. It is reported that in 

 Trieste analyses of market milk made during a period of 3 years showed that more 

 or less cream had been removed from 78 per cent of the samples examined, and that 

 some samples contained only 0.5 per cent of fat. 



The animal odor and the aromatic substances in milk, J. F. Haogan (Land- 

 mandsblade, 37 {1904), No. 5, pp. 66-69). 



On the principal micro-organisms in milk and their importance in dairy- 

 ing-, E. Petersson (Nord. Mejeri Tidn., 19 (1904), No. 20, pp. 267-269). 



On "Buddeizing" of milk (Nord. Mejeri Tidn., 19(1904), No. 10, pp. 123-128).— 

 Refers to the method of preserving milk by means of hydrogen peroxid, proposed by 

 Budde (E. S. R.,14, p. 1005). Hygienic and therapeutic properties are claimed foi 

 the milk preserved by tins method. — f. w. woll. 



Investigations of the relation between the specific gravity and fat content 

 of the cream and the yield of butter obtained from the same, R. ( Jripenberg 

 (Landtbr. Styr. Meddel. [Helsingfors], 1903, No. 44, pp. 63-81).— The method of pay- 

 ment of cream delivered to creameries according to volume or weight is not found 

 sufficiently correct on account of the large variations in the fat content of the cream. 



The author discusses the various factors that influence the concentration of the 

 cream, and gives the results of trials showing that even in creameries where the sep- 

 arator is run by a well-regulated steam engine furnishing ample power, the fat con- 

 tent of the cream will vary between 16 and 26 per cent. In 78 per cent of the 

 observations made the fat content varied between 19 and 24 per cent. The author 

 recommends weighing the cream in making Babcock tests, and by means of a simple 

 formula calculates the yield of butter from certain quantities of cream of different 

 richness, and the price to be paid for the same, with the price of butter ranging between 

 ordinary limits. 



The following table shows the relation between the specific gravity of the cream at 

 15 and 60° C, the percentage of fat in the cream, and the yield of butter per 100 kilo- 

 grams of cream: 



Yield of butter in relation to specific gravity and fat content of cream. 



— F. \V. WOLL. 



