988 EXPERIMENT STATION RECORD. 



Butter salted at the rate of 5 and of 2h lbs. of salt to 100 lbs. of butter contained, 

 respectively, 10.5 and 12.7 per cent of water, and butter salted in brine at the rate of 

 3 and SJ lbs. of salt to 5 gals, of water contained, respectively, 13.4 and 14.6 per cent 

 of water. Butter salted at the rate of 5, 7, and 10 per cent contained, respectively, 

 15.4, 17.9, and 18.8 per cent of water. Butter worked with 19 revolutions of worker 

 per minute contained less water than butter worked with 45 revolutions per minute. 

 The water content was not materially affected by the size of granules. There was 

 an improvement in the flavor of butter kept in the refrigerator for 6 weeks. 



Mottles in butter, J. Findelow {Abs. in Dairy World, 10 {1902), No. 118, p. 192). — 

 It is stated that the author has shown by experiments that the following are some of 

 the causes of mottles in butter: "Ripening the cream at too high a temperature, no 

 matter how well it may be cooled afterwards; uneven distribution of salt; use of 

 excessive cold water; insufficient washing; insufficient working; and uneven tem- 

 perature throughout the mass of ])utter." 



The microscopic examination of butter under polarized light, H. D. Rich- 

 mond [British Food Jour., 3 {1901), No. 36, j). 374). — According to the author, 

 margarin mixed with butter can in many cases be detected by examination under 

 polarized light. Ordinary pure butter gives no bright appearance under polarized 

 light, but under several conditions it may give the appearance of butter adulterated 

 with small percentages of margarin. 



The chemical changes in the ripening of cheese, W. F. Sutherst {Sci. Amer. 

 Sup., 53 {1902), No. 1373, p. 22007). — The author discusses the role of bacteria, 

 enzyms, and molds in the ripening of cheese, and gives analyses to show changes in 

 composition. The total nitrogen in the fresh curd July 10 and in the cheese August 

 23 and October 16 was, respectively, 4.824, 4.916, and 5.021 per cent. The amount 

 of casein and albumin decreased from 2.203 per cent August 23 to 1.850 per cent 

 October 16, and the albumoses and peptones from 1.586 to 1.288. During the same 

 time the amids increased from 1.120 to 1.848 per cent, and the ammonia from 0.007 

 to 0.025 per cent. The methods of analysis employed were those suggested by 

 Stutzer (E. 8. R., 8, p. 667). 



Influence of cold-curing on the quality of cheese, S. M. Babcock, H. L. Rus- 

 sell, A. Vivian, and U. S. Baer ( ^Vm-omhiSio. Rpt. 1901, pp. 136-161, figs. 8). — Four 

 series of experiments made during a period of 4 years to study the effect of curing 

 Cheddar cheese at lower temperatures than usual are reported. In the first series 2 

 cheeses were kept at a temperature below freezing (25 to 30° F. ) for 14 and 17 months, 

 respectively, and then analyzed. In the second series of experiments cheeses were 

 made with 3, 6, and 9 oz. of rennet per 1,000 lbs. of milk and cured at temperatures 

 of 15, 33, 40, 50, and 60° F. Analyses and scorings were made at frequent intervals. 

 In the third series cheeses were made with 3 oz. of rennet per 1,000 ll>s. of milk and 

 cured at temperatures of 15, 40, and 60° F. Analyses and scorings at frequent inter- 

 vals for 7 months are given. This series and the following are not yet completed. 

 In the fourth series of experiments milk was obtained from different regions and a 

 larger number of cheeses were made. The curing temperatures were 15, 40, 50, and 

 60° F. The results are discussed at gome length and general conclusions are drawn. 



The authors believe that lower temperatures than usual may be employed with 

 perfect safety in the curing of cheese. "Not only have we found in our experiments 

 that no bitter or other undesirable flavors have been produced, but that the quality 

 of cheese cured under these conditions was on the whole better than that of those 

 ripened at the more usual temperatures employed (60° F. and above). Good results 

 have been ol)tained at all temperatures from 33 to 50° F., although more uniform 

 results were obtained from 40 to 50° F. This indicates that the ordinary temperatures 

 secured in cold-storage rooms are suitable for this purpose. The experiments made 

 at temperatures below freezing show that the course of ripening is not normal and 

 these can not be recommended for general practice, although the casein of cheese 

 breaks down even under these low-temperature conditions." 



