DAIRY FARMING DAIRYING. 181 



mentation tests are too slow for that purpose. This test, which is popular 

 in Germany, is recommended by the author, who also suggests that some 

 innocuous method of denaturing alcohol be devised so as to reduce the expense 

 of making the test. 



Notices of judgment (U. S. Dcpt. Agr., Notices of Judgment 2-il, 26Ji, 265, 

 267, 268. I). 1 each ) . — These relate to the adulteration of milk and cream. 



Chemical alterations in butter, V. Vincent {Ann. Sci. Agron., 3. ser., .} 

 (1909). II, Xo. -'/, pp. 269-277; ahs. in Chcm. A1)S., Jf (1910), No. 3, p. 392).— 

 Analyses of butter were made before and after storage. 



It is shown that a certain amount of saponification of the butter fat takes 

 place during storage with a resulting increase of the insoluble fatty acids, 

 and further, that soluble and insoluble volatile acids are formed by decom- 

 position and synthesis. From this work it is evident that the glycerids of the 

 insoluble acids are cbangetl to a greater degree than those of the soluble acids. 



Irish, butter and the Reichert-Wollny standard, G. Browni.ee {Dcpt. Agr. 

 and Tech. Instr. Ireland Jour., 10 {1910), No. 3, pp. ft38-J,58, charts S).— Data 

 are reported as to 8 selected creameries which show that throughout the year 

 the Reichert-Wollny number varied in each case with the percentage output of 

 butter. About the beginning of the year there was a sharp rise in the amount 

 of volatile fatty acids, though the output remained still very small. This was 

 apparently due to the fact that milk from new milch cows was added to the 

 milk from the cows that were still drying off, thereby raising the Reichert- 

 Wollyn number and quite masking the lowering effect which the advanced 

 lactation would bring about. 



These figures confirm the opinion that the chief factor influencing the 

 Reichert-Wollny number of the butter is the lactation period of the cows sup- 

 plying the milk. The greater the extent to which winter dairying is carried on 

 the less tendency there is for the butters to give abnormally low percentages 

 of volatile fatty acids at that time. In order to get butter of a uniform com- 

 position, the calving of the cows should be distributed more evenly over the 

 year. 



The preparation of buttermilk curd, J. L. Sammis {Wisconsin 8ta. Bui. 

 195, pp. l'f-21, figs. 2). — This gives a more detailed description of making butter- 

 milk cream, previously noted (E. S. R., 21, p. 177). 



Buttermilk of 0.5 or 0.6 per cent acidity, made either from raw or pasteurized 

 cream, is run into a steam-heated vat or starter can or placed in a pail which 

 can be heated in a tub of hot water. The buttermilk is stirred and heated to 

 from 75 to 78° F., when it is covered and left quiet for 2 hours, at which time 

 tlie curd and whey are stirred again gently while heating to 100°. The curd 

 grains thus formed are coarse enough to be caught on cheese cloth, where it is 

 left to drain over night. This product is called buttermilk cream. 



When it is desired to make a dry granular product resembling cottage cheese, 

 the buttermilk is heated longer and at a higher temperature before it is put 

 on the cloth to drain. After standing for IJ to 2 hours at 78° the material is 

 heated, stirring gently, to 1.30 or 140° and left to settle for 1 hour or longer. 

 The higher temperature can be depended upon to kill any tuberculosis or typhoid 

 bacteria which might have been present in unpasteurized cream. The seasoned 

 product, called buttermilk cheese, may be sold in pasteboard ice-cream buckets 

 or paraffined paper boxes. It is of finer grain than cottage cheese, but may be 

 eaten in the same way or mixed with butter to form "sandwich cheese." The 

 yield is 12 to 15 lbs. of cheese to 100 lbs. of buttermilk, according to the percent- 

 age of casein in the buttermilk and the percentage of water contained in the 

 product. 



