DAIRY FARMING DAIRYING. 917 



age of 3 experiments in which the butter was worked 18 revolutions at intervals 

 during 2 hours. When the time was shortened to 1 hour the maximum per cent of 

 salt dissolved was 14.84 per cent. 



"According to these experiments the maximum amount of pure salt (NaCl) which 

 can be dissolved in butter during two hours when worked is revolutions at intervals 

 in a Victor churn, and containing a maximum percentage of water (16 per cent ), is 

 about 2.68 per cent." 



Factors influencing the amount of salt in finished 1 mtter are stated to be the amount 

 and condition of moisture in the butter at the time the salt is added, the amount and 

 condition of the salt used per pound of fat, the amount and time of working, the size 

 of the butter granules, the hardness and softness of the butter, and the amount of 

 butter in the churn. 



When the water in butter was saturated with salt or saturated to a certain degree 

 which was ascertained in several experiments, it was found that undissolved salt, if 

 evenly distributed, can be present without causing mottles. Methods for estimating 

 the percentage of salt in the water of butter are given. 



On the average molecular weight of nonvolatile fatty acids in Holland but- 

 ter, A. Olhj and J. Tillmans (Ztschr. Untersuch. Nahr. u. Genussmtl., 8 {1904), No. 

 12, pp. 728-730). — Determinations were made of the Reichert-Meissl number and the 

 molecular weight of the nonvolatile fatty acids of a number of samples of Holland 

 butter. The molecular weight varied from 255.4 to 271.6. Three samples of butter 

 from another source showed molecular weights of about 267. The butter can not, 

 therefore, be considered adulterated, according to the authors, on the ground of a 

 molecular weight of over 261, as has been suggested. This is published as a prelimi- 

 nary note on investigations along this line. 



Preliminary report on experiments with Disbrow and Holstein churns 

 (MalkerUid., 17 (1904), No. 47, pp. 847, 848).— The experiments were conducted by 

 the Copenhagen Experiment Station at two different creameries, 25 comparative 

 trials having been made in all. 



Nos. 6 and 7 of the Disbrow combined churn and worker were used, with a capac- 

 ity of 5,200 and 6,200 lbs., but they were only half filled in order to secure the best 

 churning conditions and a good quality of butter. The capacity of the Holstein 

 churns used was 400 to 500 lbs. No appreciable differences in the flavor or the grain 

 were obtained in the scorings of the butter made in the 2 ways, and the water con- 

 tent of the butter, as well as the fat content of the buttermilk, were similar in both 

 series. The Disbrow churns required less power than the Holstein churns with 

 butter worker. — f. w. woll. 



On the action of different lactic-acid bacteria on the ripening of cheese, 

 E. von Freudenreich and J. Thoni (Landw. Jahrb. Schweiz, 18 (1904), No. 11, j>j). 

 531-555, pi. 1; Aim. Agr. Suisse, 6(1905), No. l,pp.27, pi. 1; Her. Gen. Lait,4 (1905), 

 Nos. 8, pp. 169-181; 9, pp. 200-209; 10, pp. 225-232; 11, pp. $47-258; C'entbl. Bah. u. 

 Par., 2. Abt., 14 (1905), No. 2, pp. 34~43,pl. 1). — Bacterium lactis acidi and several 

 forms isolated from Emmenthal cheese and designated in the present work, Bacillus 

 casei a, B. casei y, 11. casei 8, and B. casei «, were studied as regards their behavior 

 in various culture media, resistance to heat and drying, production of acid, and fer- 

 mentative action on different kinds of sugar. 



In experiments with small, medium, and large sized cheeses the influence of these 

 micro-organisms and also Micrococcus casei liquefaciens was studied in connection with 

 tests of natural and artificial rennet. The use of pure cultures with artificial rennet 

 is believed to be capable of giving as good results in practice as natural rennet and 

 to have certain great advantages over the latter. In the first place the preparation 

 of a good natural rennet is always difficult. In experimental work to be reported 

 later it was ascertained by one of the authors that the stomachs of calves often con- 

 tained gas-producing organisms in large quantities and, in certain instances, the 



