598 EXPERIMENT RTATIOTST "RECORD. 



On the causes of foaming of milk in separator skimming, J. Siedel and A. 

 Hesse (Molk. Ztg., 18 {1904), Nos. 36, pp.851, 852; 37, pp.879, 880).— The results of 

 experiments made by the authors are given in the article, showing that foaming of 

 the milk is caused mainly by small amounts of casein dissolved by the lactic acid and 

 by the milk sugar in the milk. 



Between 30 and 50° C, at least, foaming increases with increasing temperatures. 

 Milk containing similar amounts of total solids, milk sugar, and nitrogenous sub- 

 stances may give different amounts of foam in separating, according to the interval 

 that has elapsed since milk inn and the care with which the milk lias been ham lied. 



P. \V. WOLL. 



Cream-thickening substances, F. Reisz (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 8 (1904), No. 10, pp. 605-607). — Two substances of similar chemical composition were 

 sold on the Berlin milk market for use in thickening heated cream, viz, Grossin and 

 a lime-sugar solution. Chemical analyses showed both to contain 10.5 per cent of 

 cane sugar and 5.6 per cent of lime per 100 cc. They are, therefore, identical with 

 the so-called viscogen (sucrate of lime) devised by Babcock and Russell for restoring 

 the viscosity of pasteurized cream (E. S. R., 9, p. 181). The author argues against the 

 use of these substances in cream or milk. — f. w. woll. 



Taylor's absorption process for butter making (Jour. Franklin Lint., 158 

 (1904), No. 3, pp. 233-235).— The committee of the Franklin Institute having under 

 investigation the merits of the Taylor butter-making process reports that this process 

 is a simple and inexpensive means of separating rapidly the fatty portion of sweet 

 cream from the watery portion. 



The watery portion is absorbed by heavy sheets of blotting paper supported upon 

 absorptive material like Turkish toweling. The watery constituents pass readily 

 through the blotting paper and are taken up by the absorptive pads, while the fatty 

 portion forms a layer on the surface and may be removed, and salted and worked 

 like ordinary churned butter. It is stated that patents have been granted in the 

 United States, Canada, England, France, and Germany for this process. The com- 

 mittee reports that an analysis of this fatty layer showed 79.49 per cent of fat and 

 2.55 per cent of casein, and that the fatty layer is very palatable when fresh but does 

 not keep well unless salted and worked. 



An analysis of the salted and worked butter showed 82.95 per cent of fat and 1.15 

 ptr cent of casein, and a Reichert-Meissl number of 30.31. The John Scott Legacy 

 Medal and Premium was awarded the inventor. 



A. new method of making butter, F. J. Lloyd (Jour. British Dairy Farmers' 

 Assoc, 18 (1904), pp. 136-139). — Instead of using water for washing butter, the author 

 used separator skim milk which had been twice pasteurized. Salted and unsalted 

 samples prepared in this manner contained, respectively, 11.35 and 13.14 per cent of 

 water, the former containing only ' as many bacteria. The author considers that 

 the results are sufficiently interesting to warrant his calling the attention of butter 

 makers who have a poor water supply to this simple method of overcoming the 

 difficulty, and states that the experiments are being repeated at the British Dairy 

 Institute. 



The butter tests of 1903, W. C. Brown (Jam. British Dairy Farmers' Assoc, IS 

 (1904), pp. 122-135). — Two-days tests of 59 cows, on the average, have been made 

 at the dairy show each year for 8 years. Summarized data for this period and more 

 detailed data for 1903 are given in this article. 



Average differences between the yields of butter as determined by churning tests 

 and the yields of fat as determined from analyses are also tabulated. 



Investigations of Dutch butter, Groszmann and Meinhard (Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 8 (1904), No. 4, pp. 237-243). —The authors refer to Van Rijn's 

 examination of Dutch butter (E. S. R., 14, p. 81), and maintain that Dutch export- 

 ers of oleomargarine have taken advantage of the low results for Reichert-Meissl 



