i)2 EXPERIMENT STATION RECORD. 



Pasteurization as applied to butter making ( Wisconsin Sta. Rpt. 1903, pp. 

 167-176).— This is a summary of the following articles previously published by the 

 station: Use of Bacterial Culture Starters in Butter Making with Especial Reference 

 to the Conn Culture ( B41 ), by E. H. Farrington and 11. L. Russell (E. S. R., 8, p. 

 732); The Conn Culture (B41) in Butter Making, by E. II. Farrington and H. L. 

 Russell (E. S. R., 8, p. 261 l; Pasteurization Experiments in Butter Making, by E. II. 

 Farrington and II. P. Russell (E. S. B., LO, p. 889; 11, p. 599), and Pasteurized 

 Cream Butter, by E. II. Farrington and .1. II. Godfrey (E. S. R., 14, p. 1011). 



"During the past year it has been shown that sour cream may be successfully 

 pasteurized, and at the present time there are indications that unless the sour cream 

 contains over :;o per cent fat the pasteurizing of it brings about conditions by which 

 a rich buttermilk is obtained when such cream is churned. A rich, sour cream may 

 be pasteurized and churned without an excessive loss of butter in the buttermilk, 

 but a thin, sour cream containing in the neighborhood of 20 per cent fat, when pas- 

 teurized and churned sometimes leaves too much fat in the buttermilk, and on this 

 account may diminish the yield of butter somewhat. A further investigation of this 

 point in regard to the pasteurization of sour cream is very much needed." 



A brief history of butter production in Denmark, M. P. BLem (Malkeritid., 

 16 {190.3), No. 52, pp. U 19-925). 



Final report of the committee on butter regulations, H. C. Plunkett et al. 

 {London: Wyman it- Sons, Ltd., 1903, pp. 28).— This committee, consisting of 10 

 members, was appointed by the Board of Agriculture and the Department of Agri- 

 culture and other Industries, and Technical Instruction for Ireland, for the purpose 

 of determining what deficiency in any of the normal constituents of butter, or what 

 addition of extraneous matter, or what proportion of water in any sample of butter 

 shall, for the purpose of the Sale of Food and Drugs Acts, raise a presumption, until 

 the contrary is proved, that the butter is not genuine. 



In a previous report the adoption of the limit of 16 per cent of water was recom- 

 mended. In the present report it is recommended (1) " That the figure 24 arrived 

 at by the Reichert-Wollny method should be the limit below which a presumption 

 should be raised that butter is not genuine; (2) that the use of 10 per cent of sesame 

 oil in the manufacture of margarin be made compulsory; and (3) that steps should 

 be taken to obtain international cooperation." Appended to the report are notes of 

 reservation of several members of the committee, and also a description of the 

 Reichert-Wollny method. 



The minutes of evidence presented to this committee, and upon which this report 

 is based, have been published in a separate volume of 660 pages. 



Special series of cheese bulletins ( Wisconsin Sta. Rpt. 1903, pp. 220-225, 

 fig. 1). — This is a summary of the following bulletins of the station: The Cheese 

 Industry: Its Development and Possibilities in Wisconsin, by S. M. Babcock and 

 H. L. Russell (E. S. R., 9, p. 387); The Constitution of Milk with Especial Refer- 

 ence to Cheese Production, by S. M. Babcock (E. S. R., 9, p. 888); Tainted or 

 Defective Milks: Their Causes and Methods of Prevention, by H. L. Russell (E. S. 

 R., 9, p. 990); Factory Tests for Milk, by S. M. Babcock, H. L. Russeil, and J. W. 

 Decker (E. 8. R., 10, p. 385); Construction of Cheese Curing Rooms tor Maintaining 

 Temperatures of 58 to 68° F., by F. H. King (E. S. R., 11, p. 186); Dairy Industry in 

 Wisconsin, with wall map, by H. L. Russell (E. S. R., 13, p. 690); Curingof Cheddar 

 Cheese with Especial Reference to Cold Curing, by S. M. Babcock and H. L. Russell 

 (E. S. R., 14, p. 490); Consolidated Cheese Curing Stations, by S. M. Babcock and 

 H. L. Russell (E. S. R., 14, p. 490), and Shrinkage of Cold Cured Cheese During 

 Ripening, by S. M. Babcock, H. L. Russell, and U. S. Baer (E. S. R, 15, p. 509). 



Experimental work on methods of cheese manufacture ( Wisconsin Sta. Rpt. 

 1903, pp. 188-192, fig. 1). — This is a nummary of the following articles previously 

 published by the station: Effect of Aeration on Flavor of Tainted Curds in Cheese 



