282 EXPERIMENT STATION RECORD. 



Faults in creamery butter, G. L. McKay {Creamery Jour., 11 {1901), No. 140, p. 

 18). — A discussion ol the use of salt and the production of the proper percentage of 

 water. 



The Cole butter-making- process, F. T. Shutt ( Canada Expt. Farms Rpts. 1900, 

 pp. 188-191). — "This method or process consists simply of blowing air, previously 

 wanned by water to a temperature between 70° and 80° F., through well ripened 

 cream contained in a cylindrical glass vessel 21 in. high and 13 in. in diameter." 

 The promoter of this method claimed that 20 to 30 \)Qy cent more butter could be 

 obtained than by any other method. Two trials were made. In the first the loss of 

 fat in the buttermilk was 5.07 percent of the total fat supplied in the cream. In the 

 second trial the Cole process was compared with the ordinary method on the same 

 lot of cream. Twenty-seven lbs. of cream was used in each case, the yield of butter 

 being, respectively, 8.125 and 8.656 lbs. and the loss of fat in the buttermilk, respec- 

 tively, 4.61 and 0.54 per cent of the total fat supplied in the cream, showing that less 

 butter could be obtained by the Cole process and that the loss of fat in the buttermilk 

 was greater. The author gives data and quotes authorities to show that there is no 

 formation of fat from albuminoids during the ripening of cream. 



The payment for milk in cooperative creameries on the basis of quality, 

 M. Henseval {Bui. Agr. {Brusseh'], 17 {1901), No. 3, pp. 324-332). — A discussion of 

 paying for milk on the basis of quality, together with the results of the comparison 

 of different milks and mixtures of the same. 



Export butter trade, G. S. Thomson {Jour. Agr. and Ind. South Australia, 4 {1901), 

 No. 10, pp. 801-805). — A report of the exportation of butter from Australia to Eng- 

 land during the past season with special reference to the grading of the product. 



Butter and egg storag'e in Belgium {Station, Farm, and Dairy, 4 {1901), No. 4^, 

 pp. 940, 941) . 



A simple apparatus for simultaneously estimating the fat and the water 

 in butter, H. Poda {Ztsrhr. Vntermch. Nahr. u. Gemissmil., 4 {1901), No. 11, jyp. 

 492-496, Jigs. 5). — In the descril^ed method the sample of butter is treated with con- 

 centrated sulphuric acid in a specially constructed apparatus and is heated in boiling 

 water for some time. The tube is afterwards whirled and the amount of resulting 

 fat and nonfat read off on a scale marked upon the cylinder. 



A comparison of results shows the method to vary not more than 0.2 percent from 

 the usual method. The apparatus is claimed to be applicable to the work of cream- 

 eries, and 6 examinations may be completed within half an hour. 



Milk for cheese factories, J. A. Ruddick {Ontario Dept. Agr., Dairy Division 

 Bui. 2, n. ser., 1901, pp. 7). — Directions for the factory owners, the cheese maker, and 

 patrons on the handling of milk for cheese factories. 



Cheese making, M. A. O'Callaghan {Agr. Gaz., Neiv South Wales, 12 {1901), 

 No. 6, pp. 702-707) . — Methods employed in England in making Cheddar cheese, 

 Coulomniiers or soft new milk cheese, Gervais cream cheese, Cambridgeshire cream 

 cheese, Port du Salut, and Cream cheese. 



Cause and prevention of acidy cheese, J. A. Ruddick {Amer. Cheesemaker, 16 

 {1901), No. 185, p. 4)- — Cheese more or less faded in colorand showing a rough surface 

 is called "acidy" or " acid cut." As a rule such cheese is made from overripe milk 

 in which too much acid is developed before the curd has been sufficiently firmed. 

 If the whey is all removed while the curd is still in a soft condition it is difficult to 

 expel the surplus. The remedy for sour cheese is to get rid of the whey quickly so 

 that the curd will be firm before the acid develops. This may be accomplished by 

 cutting the curd finer and running off a portion of the whey as soon as the heating 

 is finished or even before. However, the whey should not be wholly removed until 

 the curd has acquired the desired firmness and elasticity. It should be remembered 

 that such handling of the curd causes a considerable loss in yield. This may be 

 avoided by having milk in a less acid condition. 



