782 EXPERIMENT STATION RECORD. 



The technical control in dairying, R. Pape {Transvaal Dept. Agr., Agr. Sci. 

 Bill. 3, pp. 8). — The author presents formulas for estimating the yields of but- 

 ter, cheese, and albumin, and other values commonly calculated by the butter 

 and cheese maker. The use of a technical book for recording data on milk 

 and its products is advocated. 



How creara for butter-making purposes should be treated at farm, and 

 factory, and details in the process of butter making, E. Graham {Queens- 

 land Agr. Jour., 25 {1910), ISlo. 2, pp. -JS-J-'/). — A paper read before the state 

 school teachers at the Queensland Agricultural College, June, 1910, which sum- 

 marizes the best methods for handling cream and making butter under Aus- 

 tralian conditions. 



Composition of butter made from small fat globules, L. Marcas and 

 C. HuYGE {Rev. Gen. Lait, 8 {1910), No. IJ,, pp. 322-325).— Butter made from 

 small fat globules required a longer time for churning, yielded a smaller amount 

 of butter, and increased faster in acidity when stored at 13° C. than butter 

 made from large globules. The composition of the butter made from small 

 globules was water 14.2, fat 83.49, and matter insoluble in ether 2.31 per cent, 

 and that of butter made from entire cream, water 18.8, fat 85.38, and matter 

 insoluble in ether 0.82 per cent. There was no appreciable difference between 

 the two butters in melting point, point of solidification, index of refraction 

 (at 25°), or in the Crismer, Reichert-Meissl, Kottstoerfer, Hehner, and iodin 

 values. 



Dairy salts, J. C. BRiJNNiCH {Queensland Agr. Jour., 25 {1910), No. 1, pp. 

 30, 31, pi. 1). — Analyses are reported of various brands of salts used in butter 

 factories. Some samples contained undesirable amounts of impurities such as 

 sodium sulphate, calcium sulphate, and magnesium chlorid, which would probably 

 influence the flavor and aroma of the butter. Only one sample showed uni- 

 formly even crystals of sodium chlorid. 



The microbic flora of salt as a cause of butter and cheese defects, Rapin 

 {Molk. Ztg. Berlin, 20 {1910), No. 37, pp. 1,33, .}-34 ) .—Numerous examinations 

 were made of brine, crude salt, and refined salt. In all cases large numbers of 

 bacteria and molds were present. It is argued that many troubles in butter 

 and cheese factories are probably due to the organisms present in the salt. 



On the significance and effect of pure cultures in the preparation of rennet 

 in Emmental cheese factories, G. Wenger {Molk. Ztg. IHildesheim], 21f 

 {1910), Nos. 59, pp. 1111-1113; 60, pp. 1135, JiS6).— This contains a discussion of 

 the desirability of using pure cultui'es in the manufacture of Emmental cheese. 

 Answers in rei)ly to a circular letter sent to practical cheese makers were on the 

 whole favorable to the use of such cultures, as the fermentation was under better 

 control though some defects could not be prevented. 



Cheese making for small holders {Bd. Agr. and Fisheries [Londoni, Leaflet 

 231, pp. 8). — Directions are given for making 2 varieties of small pressed cheeses 

 which are to be ripened and 2 soft varieties which are to be sold fresh, all of 

 which are suitable for those who have only a limited quantity of milk at their 

 disposal. 



Cheshire: Its cheese makers, E. Driver {Bradford, England, 1909, pp. XIX-\- 

 373, pis. 90). — This book contains a history of Cheshire County and its industries, 

 with special reference to cheese making. The methods of making the cheese are 

 described. Appendixes contain matter relating to the industry. 



Annual report of the experiment station for cheese making in Lodi, C. 

 Besana {Ann. R. Staz. Sper. Caseif. Lodi, 1909, PP- 160). — This contains a gen- 

 eral account of the work of the station, with reports of investigations which have 

 been previously noted from other sources. 



