84 EXPERIMENT STATION RECORD. 



"It is recommended in order to thoroughly pasteurize milk so as to destroy any 

 tubercle bacilli which it may contain, without in any way injuring its creaming 

 properties or consistency, to heat the same in closed pasteurizers for a period of not 

 less than 20 minutes at 140° F. (60° C.)." 



Influence of heredity upon the percentage of butter fat in milk, W. Kirch- 

 nek (Mitt. Landw. Inst, r'niv. LeipzUj, 1901, Xo. 2, pp- i-^5-7.i\9).— Observations were 

 made during 10 years on the influence of heredity in crossing dairy cattle. From 

 the comparison of the percentage of fat in the milk of the cows in the 2 fanulies 

 crossed, the conclusion is reached that the fat content is influenced by heredity. 



The variation of volatile fatty acids in butter fat, P. Vieth {Milch Ztg., HO 

 {1901), Nu. 12, pp. 177-179). — In a series of determinations covering 2 years it was 

 found that the Reichert-Meissl number ranged from 22.4 to 31.3. The volatile fatty 

 acid content was highest during the spring months and lowest during the autumn 

 months. 



Moisture in butter, E. H. Farrington {C}iicat)o Dairii Produce, 7 {1901), No. 

 85, p. 18). — A paper read before the National Butter ^Makers' Association at St. Paul, 

 1901. The results reported by various experiment station workers are given. The 

 effect of salting has been found to reduce the moisture content. Working reduces 

 the water content of butter, and the higher the temperature at which it is worked 

 the greater the loss. The influence of the size of the granules upon the water con- 

 tent has been found to be variable. The Ontario Agricultural College reports the 

 greater loss of moisture with butter churned to large granules. The Wisconsin 

 Station found a greater loss with small granules. 



Ne'w Zealand butter-making experiments {Station, Farm and Dairy, 3 {1901), 

 No. 39, p. 773). — A report of a series of experiments carried out by the New Zealand 

 dairy commissioner. It was found that ripened cream produced a better keeping 

 butter than the sweet or unripened cream; that the pasteurized cream butter scored 

 decisively over the nonpasteurized, and that the butter made Jrom cream properly 

 ripened with a starter had a superior flavor and kept better than that from self- 

 ripened cream. 



The "Columbia Air Churn," E. H. Farrington and F. Dewhirst {Wisconsin 

 Sta. Rpt. 1900, pp. 93-97) . — A description of this patent churn is given and some of 

 the advantages claimed for it by the manufacturers are quoted. Twenty-one tests in 

 which comparisons were made of the air churn and a l)arrel churn under uniform 

 conditions are reported in tabular form. The yield of butter from 121.39 lbs. of fat 

 in the cream was 130.19 lbs. by the air churn and 1.35.13 lbs. by the barrel churn, 

 making the overrun in the two cases respectively 7.25 and 11.31 per cent. The aver- 

 age fat content of the buttermilk from the air churn was 0.77 per cent and fi'om the 

 barrel churn 0.26 per cent. The average time required for churning was 1.3 minutes 

 less in case of the air churn. A comparison of the 2 churns as regards ease of run- 

 ning, economy in co.st, lasting qualities, etc., was unfavorable to the air churn. 



Calculating dividends for milk and for cream at the same factory, E. H. 

 Farrington ( Wisconsin Sta. Rpt. 1900, pp. 90-92). — This subject is briefly discussed 

 and an illustration of the calculation of dividends is given. The fat returned to the 

 milk patron in the skim milk is taken at 3 per cent of the fat in the whole milk. The 

 amount of fat received from the cream patron is therefore iniTeasetl by 3 per cent, 

 and compared with the amount of fat in the whole milk received from the milk pat- 

 ron in calculating dividends. 



Creameries and cheese factories of western Oregon, F. L. Kent ( Oregon Sta. 

 Bui. 65, pp. 25-60, pis. <?).— Information on this subject was collected by the author 

 in a tour of inspection made during July and August, 1899. The bulletin contains a 

 list of the creameries and cheese factories visited, with data as to form of organiza- 

 tion, value of plant, number of patrons, etc., of each; estimates of the butter and 



