DAIEYING. 1025 



In each trial butter was made from the cream, and analyses of the 

 butter are given. The proportion of the total fat in the milk which 

 was recorded in the butter in the 2 trials was as follows: Separator, 

 88 and 87.5 per cent; Jersey creamer, 77.5 and 69 per cent; shallow 

 pans, 81 and 78.5 per cent; scald cream, 76.5 and 65.6 per cent. 



A fungus on butter, E. J. McWeeney {Jonr. Roy. Agl. 8oc. Eng- 

 land, ser. 3, 5 {1S94), N'o. 19, pp. 567-569, Jigs. 5).— The author describes 

 and figures a fungus causing dark brown spots on butter. It corre- 

 sponds to a fungus said to infest the wood used for making butter 

 boxes. It is not mentioned as troublesome as yet. 



Observations on Cheddar cheese-making, F. J. Lloyd {Jour. 

 Bath and West of Eng. Soc, ser. 4, 4 {1893-^94), pp. 131-176).— A large 

 amount of tabulated data obtained principally in connection with the 

 Bath and West of England Society's cheese school, including the 

 analyses of the milk, whey, curd, and cheese, together with some bac- 

 teriological observations previously referred to (E. S. R., 6, p. 481). 



"The results of this year's work confirm in every particular the conclusions which 

 have been come to in previous reports. It is scarcely necessary to reiterate the con- 

 clusions come to in this report. 



" The work of three years may be summarized as follows : 



"To make Cheddar cheese of excellent quality, one, and one single organism only, 

 is necessary in the milk, that is the Bacillus acidi lactici; every other organism pres- 

 ent will tend to make the work more difiBcult. Hence it is imperative that scrupu- 

 lous cleanliness be the primary consideration of the farmer and of the cheese-maker, 

 as of all those who have in the least possible respect to deal with the cows, the 

 milk, or the apparatus employed. 



" Secondly. No matter what system of manufacture be adopted, two things are 

 necessary — two results must be obtained. The one is that the whey be separated 

 from the curd, so that when the curd is ground it shall contain not less than 40 per 

 cent of water, nor more than 43 per cent; and the other is that the whey left in the 

 curd shall contain developed in it before the curd is put in the press at least 1 per 

 cent of lactic acid if the cheese is required for sale within 4 months, and not less 

 than 0.8 per cent of lactic acid if the cheese is to he kept ripening for a longer 

 period. 



" Lastly. The quality of the cheeses which comply with the foregoing standard will 

 vary according to the quality of the milk from which they have been made, and, 

 proportionately, to the amount of fat present in that milk. The fat is the constitu- 

 ent which most affects the quality of the cheeses; hence it is not possible to expect 

 the same quality of cheese to be made from land which yields large quantities of 

 poor milk as from land which yields small quantities of rich milk. But, with due 

 care, the larger yield of cheese which can be obtained from the poorer milk sliould 

 balance in value that of the higher quality which can be made from the richer milk- 

 yielding pastures." 



The sterilization of milk, A. Eodet (liev. Hyg., 1894, No. 12, p. 1025; abs. in 

 Centbl. Bakt. und Par. Med., 17 {1895), No. 13-14, pp. 501, 502). 



Concerning butyric acid fermentation, E. Baier (Centbl. Bakt. und Par. Allg,, 

 1 {1895), pp. 17, 84, 118). 



The business side of the Babcock test, W. H. Jordan {Rpt. Maine Bd. Agr. 

 1893-94, pp. 109-117). — A paper on the advantage of scientific methods in dairying 

 and desfribing experiments at the Maine Station to investigate the value of theBab- 

 cock test to practical dairymen. 



