DAIRY FARMING DAIRYING. 195 



when pasteurized was found on arrival at destination, 24 hours later, to have increased 

 in acidity to 16. 14. Pasteurized cream 2 days in transit showed an acid test of 12.28 

 before shipment and 30.88 after. The corresponding figures for unpasteurized cream, 

 1 day on the road, were 21 and 33.8; and 2 days on the road, 26.5 and 38.5. 



The cream was also graded before and after shipment, according to the system 

 de\ ised by the author. Detailed data are given in tabular form relative to the ship- 

 ments of both the pasteurized and unpasteurized cream. Several conclusions are 

 drawn from the results obtained. " One important deduction from this work is that 

 it does not pay to pasteurize sour cream at the shipping station." 



The system of grading cream, devised by the author, is based upon the acid test as 

 giving a very fair indication of the quality of the cream. In the creamery adopting 

 this system the dividing line between grades 1 and 2 was made at 15 by Mann's acid 

 test. Detailed instructions for making this test by the use of alkaline tablets are 

 given in the bulletin. It is believed that this system of grading cream will go a long 

 way toward making a line of demarcation between good and bad cream. 



Recent investigations regarding- the factors that control water content 

 in butter, F. T. Shutt (Ontario Dairymen's Assocs. Epts. 1903, pp. 80-86). — This is 

 a brief summary of investigations relating to the factors affecting the percentages of 

 water and salt in butter, details of which are to appear soon in bulletin form. 

 Some of the results regarding the water content maybe noted as follows: The higher 

 the churning temperature within reasonable limits the higher the water content. 

 The high temperature of wash water also tended to a high moisture content, and 

 vice versa. 



It was found that a high churning temperature could not be sufficiently corrected 

 by using cold wash water. The larger the granules the more water the butter con- 

 tained. The water content was not affected by allowing the butter to drip from 10 

 to 30 minutes after washing. Unsalted butter contained slightly more water than 

 salted butter. Working slightly before salting did not materially affect the water 

 content. Increasing the period between salting and working reduced the percentage 

 of water. 



Some of the factors affecting the salt content of butter were as follows: Decreasing 

 the temperature of the wash water lessened the salt content of the butter. The larger 

 the granules the higher the percentage of salt. The heavier the salting the more salt 

 was retained in the finished product. An interval of 24 hours between salting and 

 working decreased the salt content as compared with salting after 24 hours and work- 

 ing at once. 



On the causes of the changes occurring in canned butter, L. A. Rogers 

 (Centbl. Bakt. >i. Par., 2. Abt., 12 [inn.',), .Vox. 11-16, pp. 38S-39G; 19-21, pp. 597- 

 602 i. -This is an account of investigations also published in another form as Bulletin 

 57 of the Bureau of Animal Industry (E. S. R., 15, p. 1116). 



Contribution to the study of the butters of the Vendee, P. TorciiARn and L. 

 Bonxetat ( Hiil. Mens. Off. Renseignements Agr., 3 (1904), Apr., pp. 433, 434)- — Anal- 

 yses are reported of several samples of butter made from cream which had been 

 separated by slowly heating the milk at a temperature of 80 to 85° C. for ."> or 4 hours. 

 The fat content of the butter was low, ranging from 76.8 to 82.5 per cent; while the 

 casein was proportionately increased. The butter has poor keeping qualties. 



On the physical constitution of butter, M. Peat ( Rev. Gin. Lait, 3 (1904), Nos. 

 in, pp. W4r-228, jigs. 3; 1 1, pp. 247-252).— Physical studies of samples of butter desig- 

 nated opaque, clear, and mottled are reported 



Note on some physical constants obtained with margarin, E. Russell and 

 V. II. Kirkham (Analyst, 29 (1004), No. 340, pp. 206-208). — Considerable variation 

 in the composition of margarin is believed to be demonstrated by the analytical data 

 for 15 samples which are reported. 



