672 EXPERIMENT STATION RECORD. 



A sample of whey Liittci liiul 14.05 i)er cent of water. 

 Experiments in churning cream soured with hydrochloric acid, 



H. TiEMANN [Milch Ztg., 28 {1S94), Xo. J I, pp. 701, 7(^^>).— Experinients 

 with this method have been reported (^. S. E., 6, pp. 248, 249). 

 Twenty one trials were made by the author at the request of Dr. Weig- 

 mann. The cooled separator cream was run into the ehuru and mixed 

 with hydrochloric acid until the desired acidity for churning was 

 obtained. The acid was made by diluting 1 part of pure acid of 1.124 

 sp. gr. with 2 parts of water. The water content of the butter w'orked 

 once ranged from 13.31 to 17.42 per cent, and of the butter ready for 

 nuirket from 12.18 to 13.70 and averaged 12.05 per cent. The fat con- 

 tent of the buttermilk (undiluted) ranged from 0.45 to 1.02 per cent 

 and averaged 0.76. This buttermilk conld not be sold, so the acid was 

 neutralized Avith bicarbonate of soda, (> per cent of "common acid" 

 (starterl) added, and after standing 24 hours run through the churn 

 again. This buttermilk sold readily. 



The butter had no aroma. The taste was pronounced "fair" to 

 " good," but there was usually a slight aftertaste, and the butter was 

 more or less oily. Some of the samples were entered at the butter 

 exhibition in Hamburg Avhen from 3 to 9 days old. They were pro- 

 nounced by tlie judges from "medium" to "fairly good," although 

 here the absence of aroma and the oiliness were mentioned. 



Trials in which a strong acid was used were not satisfactory, as a 

 disagreealde odor was developed. 



Experiments in churning cream soured with hydrochloric acid, 

 Tamm [Milch Ztg., 23 [1894), Xo. J7, pp. 750, 751).— \ practical trial 

 lasting 2 weeks was made of this method at a creamery. After some 

 ex]>crinicnls an acidity of 12 to 13° (Soxhlet's), brought about by add- 

 ing 5.5 cc. of hydrochloric acid per kilogram of cream, Avas adopted. 

 The fat in the buttermilk ranged from 0.37 to 0.G5 per cent. In all but 

 2 cases the butter Avas normal; it had a pure, clean taste, and had not 

 changed in 14 days, but it had no aronm. It contained 2 to 3 per cent 

 more water than butter made as ordinarily. ]N"o free hydrochloric acid 

 was found. The author believes the method has advantages, but is not 

 ready to recommend its general adoption until further trials have been 

 made, which Avill follow AAith the aid of a pasteurizing apparatus. 



On the vegetable cheese, "natto," K. Yabe {College Agr., Tolcyo, 

 Japan, Bid., vol. 2, Ao. 2, pp. 6S-72). — The author states that since remote 

 times there has been prepared in Japan a sort of vegetable cheese called 

 "natto," from the seeds of the soja bean. "The beans are first boiled 

 in water for 5 hours to render them exceedingly soft. The still hot 

 mass is in small portions wrap])ed in straw and the bundles thus 

 formed, well tied at both ends, are then placed in a cellar, in the middle 

 of which a fire is kindled, whereupon the cellar is well closed. The 

 heat is left to act for 24 hours, after Avhich the product is ready for 

 consumption." 



