DAIEY FARMING — DAIRYING. 



475 



suited in the destruction of considerable numbers of bacteria, although the 

 numbers remaining were very high. 



" The results bear out the conclusions of various investigators that there is no 

 exact relation between the number of living bacteria contained and the acidity 

 of sour cream. There was no relationship between the acidity of the cream and 

 the number of organisms remaining in the cream after pasteurization. 



" Butter made from raw cream had practically as good keeping qualities as 

 butter made from pasteurized cream. But slight differences were encountered 

 when the deterioration of butter made from cream pasteurized by various 

 methods was compared. The presence of foreign bacteria in cream did not cause 

 a more rapid deterioration of the butter made therefrom." 



Smith's butter fat computer, J. F. Smith (Pleasanton, Kans.: Author, 1915, 

 pp. 6Ii). — These tables are designed for the cream buyer in determining the 

 amount and value of milk fat in cream and whole milk of various percentages 

 and at various prices. 



Experiments with cheese made from milk mixtures of different fat con- 

 tent, N. 0. Hofman-Bang et al. {Ber. K. Vet. og Landbohojskoles Lab. 

 Landokonom. Forsog [Copenhagen], 86 (1914), pp. 5-Jf7). — The main objects of 

 these experiments, which were conducted at five creameries, covering a period 

 of four years, and 150 cheeses, were to determine the relation between the fat 

 and the casein in both fresh and cured cheese made from milk of different 

 fat contents, and to ascertain whether it was possible to work out a table which 

 will show the ratio between the fat and casein in the finished cheese if the 

 relation of these constituents is known in the milk, and vice versa. Twenty- 

 five cheeses were made of each of the following classes: Skim milk, 15 per -cent 

 whole milk, i whole, ^ whole, and whole milk, all being from the milk from Red 

 Danish cows. Another class consisted of cheeses made from whole milk from 

 Jersey cows. 



It is concluded that the figures expressing the relation between the fat and 

 the casein in the finished cheese can, with fair certainty, be calculated from 

 the percentage of fat in the milk and vice versa. 



The ratio figures for whole milk, i whole, i whole, 15 per cent, and skim milk 

 cheese were so different that these figures may be used in identifying the dif- 

 ferent classes of cheese. The experiments showed that in si^ite of variations in 

 the figures the minimum figures for whole milk cheese were higher than the 

 maximum figures for i whole milk cheese, and the minimum figures for | whole 

 were higher than the maximum figures for i whole, etc. These ratio figures are 

 given in the following table : 



Ratio figures in cheese from various milk mixtures. 



The constant, i. e., the figure which by division into the ratio figures gives 

 the fat content of the milk mixture, is 37.3. 



