338 EXPERIMENT STATION RECORD. 



Per cent. 



3 Haini)l<s li:i<l Iroiii 79 to 80 



L' s;iiMi)li!.s Ii.kI from 80 to 81 



1 sami.lo had ^l-'^O 



() samples had from 82 to 83 



") samph'S liad from 83 to 84 



(} sampU'S had from 84 to 85 



10 8ami)h5.s had from 85 to 86 



8 samples had from 86 to 87 



8 samples had from - 87 to 88 



3 8ami)les had 88 aud above. 



On the composition of cheese, \V. Ciiattaway, T. H. Pearmain, 

 iiiiil C.(i. Mooii {Analyst, J!) (i.s'.Vi), JkIi/^ pp. 115-147). — Analyses of 

 ;^1 samples of cheese, including Clieddar (English and Canadian), 

 American, Gongonzola, Dutch, Gruyere, Stilton, Cheshire, double 

 (llouce.ster, Camembert, Parmesan, Eoquefort, Borden, York cream, 

 and double cream. One of the American samples was pronounced 

 margarine cheese. "In conclusion we would urge that cheese should 

 not be so neglected by analysts and inspectors, and that attention 

 slionld be more particularly directed to American cheeses." 



Dairy experiments, A. H, ^A'iieatox { South Ihdota Sta. Bui. SO, pp. 

 20). — Stpanitnr /r.s7.s. — During Ai)ril and }»art of May the station was 

 furnished with milk for. separator test by a farmer living some distance 

 from the station. The inilk was separated at the station with a De 

 Laval i)o\ver separator. On a number of days the farmer sepjirated 

 the milk at home by nieans of a De Laval hand separator and brought 

 the cream to tlie station. This furnished the basis for a comparison of 

 the power and liand separators, Avhich was as follows- 



Tri<il>i ivilli hdiid aud poirtr separalors. 



The average percentage (.flat in the milk brought to the station was 

 3.75. 



(imvil)i vs. crutri/'iifial cnoin in;/. —For 5 days during September the 

 milk was dividt-d into ;'. equal ])arts, 1 part being sei)arated by the 

 De Laval P.aby separator, aiiotlier set in cans in a Cooley creamer with- 

 out ice, and a third set in shallow pans. The milk was set in each 

 case about 1»4 hours. The average percentage of fat in the skim milk 

 was as foUows: Centrifugal creaming, O.U3;{; Cooley creamer, 0.;i8, an«l 

 shallow i)ans (>.5.j. The cream was churned, and the results as given 

 show that the amount of milk re(iuired to make 1 lb. of butter Avas 17.14 

 lbs. when the separator was used, 10.31 lbs. when the-Cooley creamer 

 was used, and 17.70 lbs. when the cream was raised in shallow pans. 



