DAIRY FAKMTNG DAIRYING. 679 



the hands of different men. while if the butter is scored according to the senses, 

 there likely will be as many different scores as there are judges; even the same 

 judge will place a different score on the same butter when successively judged. 



" Consideriug the inaccuracy of the scoring, and the certainty of the acid test, 

 the latter is the most satisfactory in measuring the keeping property of butter, 

 and it is reasonably accurate to allow one point decrease in score for each 0.15 

 cc. of increase in acidity by the ether-alcohol method. If under certain condi- 

 tions there should be a change in any of the other characteristics of butter, 

 proper explanation can be made of same in the form of remarks." 



Butter shrinkag'e, F. W. Culbertson et al. (N. Y. Prodavr Rcr. and Amer, 

 Cream., SO ( t91<l)< Xo. 18, pp. 662-66.'i). — A symposium by several practical 

 butler makers on the causes of and best means of preventing shrinkage in 

 shipping tub butter. 



Butter and oleomarg'arine, G. L. McKay {Hoard's Dairyman, J/l (1910), 

 A'o.s'. 32, pp. 9J,0, 9)1; 33, pp. 965, 980).— Details are given of the methods of 

 manufacturing olemargarine and comparisons are drawn between the properties 

 of oleomargarine and butter. 



The production of volatile fatty acids and esters in Cheddar cheese and 

 their relation to the development of flavor, S. K. Suzuki, E. G. Hastings, 

 and E. B. Hart (Wisconsiu 8ta. Research Bill. 11, pp. 127-15^). — A study of the 

 nonnitrogenous products found during the normal period of Cheddar cheese. 



Normal and skim milk Cheddar cheese was made August 1, 1908, and cured 

 at 55° F. Lactose disappeared in from 3 to 6 days but the lactic acid did not 

 disappear during the entire curing process. " The amount of it appeared to 

 fluctuate somewhat, but in the whole-milk cheese even at the end of 10 months, 

 88 per cent of that present at the time of the initial analysis still x'emained. 

 In the case of the skim-milk cheese, during the latter part of its history, lactic 

 acid had largely disappeared. 



" The initial source of the lactic acid in the cheese is, of course, lactose ; but 

 the unmistakable increase in the amount of this body in both cheeses up to 

 the end of 3 months and after all lactose had disappeared, raises the ques- 

 tion of additional sources of this body during the curing process." 



'■ The usual form of lactic acid found in Cheddar cheese is racemic. How- 

 ever, solutions of lactose, inoculated with B. Jaetis ac-idl or a starter, produced 

 active acid, but when inoculated with a bit of cheese, a mixture of active and 

 inactive acids was producwl. Further investigation is necessary to explain 

 this phenomenon. 



" No enzym capable of producing lactic acid or volatile fatty acids from lac- 

 tose could be isolated from cheese. There are present in cheese a group of 

 acid-forming organisms which produced no lactic acid in pure culture on a 

 lactose solution, but yielded volatile fatty acids. In the skim-milk cheese the 

 amount of volatile acids is higher than in the whole-milk cheese, prol)ably 

 due to the larger proiX)rtiou of milk sugar in the curd, and was eciuivalent to 

 21.C) cc. N/10 acid at 3 days; this increased to 02.2!) cc at (> weeks. 10.^).7 cc. 

 at 3 months, and then decreased at the end of 5i months to 84.2 cc. When we 

 consider the individual acids, it will be seen that each had its own particular 

 curve. 



"Acetic and proi)ionic acids reached a maximum at 3 months and then 

 decreased, while butyric and caproic acids continually increased during the 

 experimental i)eriod covered. Formic acid was only detect^nl in the whole 

 milk cheese at the 5* months stage. Valerianic acid was never obtained." 



" The fact that butyric acid was found in but small amounts during the 

 period of direct lactose fermentation in the cheese, and caproic acid not at all, 

 makes it probable that lactose was not the mother substance of these two 



