DAIRY FARMING^DAIRYTlSrr;. 1 79 



a number of suinplos of milk ohtaincc] from various sources in tiic citv of Wasliincr- 

 ton. The average numl)er of ))aeteria pel- t'ubic centimeter found in the samples of 

 sanitary milk examined between January!, 1898, and February 1, 1899, was o 971. 

 The average number of bacteria i^er cubic centimeter in the samples of i)asteurized 

 milk examined during the same time was 2fi8. The total numl)er of bacteria per 

 cubic centimeter in samples obtained from various dairies furnishiui^ milk for the 

 city was found to average over 61,SSG. 



Butter making, ('. L. WiLLoroiiBV {Missudri Stall' lid. A;/r. Bitl., I (J90J), Xo. 

 J, pp. J7-'!o,ti(j. 1). — A popular article on butter making, relating especially to the 

 conditions within the State. 



Starters and flavors, U. L. McKay [Nal. ('n'titn. BnUevmnkcrx .l.wor. Rpi. J901 

 pp. 133-140). — A popular article describing the use of starters for rijujuing cream at 

 the Iowa Agricultural College, Ames. 



Moisture in butter, E. H. Fakrinutox {N((t. ('rcaui. BiiKcniKil-crx" .i,s-,sor. /,';>/. 

 1901, pp. 140-147) .^A resume of the work of various experiment stations ujjon the 

 water content of butter and the conditions affecting the same. 



A comparison of the yield of salted and unsalted butter and the influence 

 of the aeration of the milk upon the quality of the butter, Seijelien [Molk. 

 Ztg., 15 ( 1901), Xo. 15, pp. 253, 254).— ■'YM^ is a report of work done by H! P. Lunde, 

 E. Helm, and P. O. Petersen, under the direction of V. Storch, Copenhagen. The 

 experiments covered a period of several months, and the investigations were carried 

 on in 5 different dairies. Butter was made from milk under like conditions. After 

 churning, a portion was washed, worked twice, and salted in the usual manner. 

 Another portion was thoroughly washed and worked once, but not salted. The. 

 yield of the unsalted butter averaged 2.4 i^er c^ent less than the yield of the salted 

 butter. The lesser yield of the unsalted Imtter ranged from 1.2 to 3.7 percent. The 

 loss in washing was 0.26 per cent with the salted and 0.47 per cent with the unsalted 

 butter. The water content of the salted butter was 16.49 per cent, of the unsalted 

 17.12. The substances other than water and fat were 4.75 per cent in salted and 

 1.57 per cent in unsalted butter. This difference was largely made up of salt, the 

 salted butter containing 2.45 per cent of that substance. The casein content of tlie 

 salted butter was 0.97 per cent, of the unsalted 0.80 per cent; milk sugar, salted 

 butter 1.01 per cent, unsalted butter 0.76 per cent. 



The results of the aeration of milk upon the quality of the butter were varialjle. 

 In 19 per cent of the. trials the product was improved, in 25 per cent there was no 

 difference, while in 56 per cent of the trials tlie l>utter ])roduced by aeration was 

 inferior to the control. 



Fishy flavor of butter, the cause and remedy, .M. A. O'Callaotia.v ( .l/y;'. (inz. 

 Xeir South Wales, 12 {1901), Xo. 3, pp. 341-346, figs. <?).— Later work, it is said, cor- 

 roborates the previous views of the author, that the fishy flavor of butter is caused 

 by the bacterium Oidium lactis. By inoculating a portion of milk with this bacte- 

 rium, lishy flavored butter was produced, while the control j)ortion of the milk pro- 

 duced butter of good flavor. Also by pasteurizing a portion of milk (!ontaining this 

 germ the jjasteurized milk produced )>utter of good flavor, while the control trans- 

 mitted the fishy flavor. As a remedy pasteurization of infected milk is recom- 

 mended, the l)acilli causing the fishy flavor being readily destroyed at 1()S° F. 

 Cleanliness in and al)out the dairy is also urged, to ])revent the inoculation of the 

 butter during the manij)ulation of the milk. 



Report upon experimental exports of butter, 1898-99, II. K. .Vi.voud 

 ( r. X Ikpt. .[(jr., Jliimni 0/ AtiiriKd Industrij Rpt. 1899, pp. 154-24-)) .—TU'i!^ is a 

 statement of the results of the efforts of the United States Depaitment of Agriculture 

 in j)romoting the exportation of American dairy i)roducts. The results of the trial 

 shipments are given in full with the sci.res of the flifferent shipments and the style 

 of packages. The reciuirements of European markets, espec'ially those in England, 

 are di.^^cussed at some lenirth. 



