82 



EXPERIMENT STATION RECORD. 



period (from 1 to 4 upon the scale) have fallen to 83 per cent of their number during 

 the first period. A similar chauge is seeu to have taken place when comparing the 

 globules of the second period with those of the third period." 



The actual number of fat globules in the milk was found to increase 

 ill the lirst period as lactation advanced, and this result was corrobo- 

 rated in the second period, 



''The number of globules increases very steadily from the first to tho last month, 

 the increase being quite 150 per cent, although the diftereuce in this increase is 

 very marked between the several breeds, as, for example, the Jerseys and Guernseys 

 as compared with the Ayrshires and Holstein-Friesiaus." 



Activity of the plnjiiiulopical processes (p. 162). — "The average yield for tho 23 cows 

 under experiment those mornings when the milk samples taken for microscopic 

 analysis was 9.39 lbs. per cow, or 0.7826 lb. per hour for the 12 hours before milking. 

 The average number of globules counted in 536 counts was 144.6 for each 0.0001 

 cmm., and this shows the average secretion of 1.38,210,000 globules per cow per sec- 

 ond, a result remarkably in accord with that obtained previously." 



Examination of cheese made from goats' milk, F. H. Werens- 

 KiOLD {Bpt. Chem. Control Sta. Christiania, 1893, pp. 7-10, 43). — Eight 

 samples of cheese made from goats' milk were analyzed, with the results 

 given in the table below. The last 3 samples in the table were known 

 to be pure, no cows' milk having been added in its manufacture. The 

 others were exhibited as goats' cheese at the vStavanger Dairy Exposi- 

 tion in 189-^, and were supposed to be nnadulteratcd. 



Analyses of goals' cheese. 



No lactic acid was found in any of the samples. The cheese is pre- 

 pared by evaporating to dryness partially skimmed goats' milk, new 

 milk, or sometimes cream being added later during the boiling. The 

 cheese is also manufactured from whey, with the addition of new milk 

 or cream. A sample of " white goat cheese" prepared from goats' milk, 

 with the addition of rennet, had the following composition: Water 

 37.14 per cent, ash 3.95, fat 22.09, protein 30.94, other substances 5.58, 

 protein in solids-not fat 77.0. — F. w. woll. 



Analysis of cheese made from reindeers' milk, F. H. Werens 

 KiOLD [Rpt. Chem. Co)itrol iSta. Christiania, 1893, 2>- 10). — A sample 

 of cheese made from reindeers' milk, obtained by the author from Vef- 

 sen, Norway, had the following composition: Water 27.70 per cent, ash 

 2.43, fat 43.11, in-otein 23.79, other substances 2.97. The cheese was 



