DAIRY FARMING— DAIBYING. L017 



The method of homogenizing milk and cream, F. Pittius (Gesundh. Ingen., 

 1904, p. 254; abs. in Rev. Gen. tail, 3 (1904), No. 21, p. 508).- A description of the 

 method of A. Gaulin with remarks on its application and value. 



On the manufacture of Ekenberg milk powder, ( '. .1. Lundstrom I Nord. Mejeri 

 Tidn., 19 (1904), No. 82. pp. fSl, f82). This gives a description of the apparatus 

 uhciI in the manufacture of this milk powder and discusses its use. — k. w. woll. 



Butter investigations, A. Hesse i Molk. Zlg., 19 ( 1905), Nos. .', pp. ..'■">- f7; 8, pp. 

 4:>-r>i; 4, ji/>. 74-76). — Analyses of 358 samples of salted and <> samples of unsalted 

 butter from different parts of Mecklenburg are reported. Well-known methods of 

 analysis are outlined and some new modifications arc described. The average com- 

 position of the salted samples was as follows: Water 12.41, fat 85.04, solids-not-fat 

 2.56, protein 0.62, milk sugar 0.55, sail 1.29, and ash nil per cent. The average 

 Reichert-Meissl number was 28.38, iodin number 34.61, and Hehner number 88.83. 



Brine in dairies from a bacteriological point of view, ('. Gorini ( Rev. Gin. 

 Lail, 'i l 1904), No. /,/>/>■ 73 76). Mention is made of the isolation of a gas-producing 

 micrococcus from I nine used in salting cheese. This organism w as found to multiply 

 rapidly in the presence of 20 per ceni of sodium chlorid and to retain its vitality for 

 10 days in bouillon containing 25 per ceni of salt. Attention is, therefore, called to 

 the possibility of infecting cheese with injurious bacteria through the brine used. 

 Certain practical suggestions to prevent this, such a- the frequenl renewing and 

 disinfecting by means of prolonged boiling of the brine, are made. 



Influence of water on the preservation of butter in packages, L. Marcas 

 and ( '. Id vim: (Bui. Mem. Off. Renseignements Agr. t ', i 1905), No. 2, pp. 151-153). 

 Butter w rapped in dry parchment paper remained fresh 8 days longer than the same 

 butter wrapped in moist paper. In the latter case the deterioration of the exterior 

 portion of the butter in contact with the paper was rapid. It is, therefore, believed 

 that paper used in wrapping butter should not be moistened. 



Influence of rust on the quality of butter, L. Marc as and C. Huyge (Bui. Mens. 

 Off. Renseignements Agr., 4 (1905), No. 2, pp. I '/S 151).- Lactate of iron is formed 

 in milk and cream allowed to remain in rusted cans, and in experimental work 

 butter made from such milk or cream always had a hitler taste. 



Sodium fluorid as a butter preservative, A. Andouard ( /.'»/. Sin. Agron. 

 Loire-Inferieure, 1902-8, />/>. 5-12). — The author's argument is to the effect that 

 sodium fluorid in the amounts used iii butter as a preservative is nut injurious to 

 health. 



Moldy butter tubs and parchment paper, I'.. Boggild (Malkerilid., 17 (1904), 

 No. 27, pp. i s -'' }S8). A general discussion with suggestions for the prevention of 



molds. P. W. WOLL. 



Danish butter exports, 1903-4, li. Boggild ( Tidsskr. Landokon., 1904, No. 

 II, pp. 602 ''//'). The gross exports of butter during the year ending Sept em her .'lit, 

 1904, were 195,429,136 lbs. Danish, and the imports during the same year 43,523,971 

 ll>*. The average price for the year was equivalent to 22 <'ls. per ll>. avoirdupois. — 

 f. w. WOLL. 



On the utilization of skim milk at creameries, P. Rundgren (A'. Landt. 

 Akad. Handl. och Tidskr., fS (1904), No. /', pp. 275 286). A comparison of the 

 profitableness of various methods of utilizing skim milk at creameries in Sweden, viz, 

 disposal to patrons, sale for direct consumption, manufacture of cheese, and feeding 

 to calves or pi^ r s is reported. As new methods of utilization, the manufacture of con- 

 densed skim milk, manufacture of proton or milk powder, use in soap manufacture 

 and in bread making, etc., are suggested. — v. w. woll. 



A new preparation for improving skim milk, LtiHRlG (Molk. Ztg., 19(1905), 

 No. 6, i>/>. 121, 122). — A proprietary preparation advertised for improving skim 

 milk as regards taste and suitability for baking purposes was subjected to analysis, 



