576 EXPERIMENT STATION EECORD. [Vol.37 



Goat milk good for babies {New York State Sta. Bui. 429, popular ed. 

 (1917), pp. 3-7, fig. 1). — A popular edition of the bulletin noted above and on 

 page 570. 



Dairying (Ann. Rpt. Ontario Agr. Col. and Expt. Farm, 42 {1916), pp. 18- 

 21). — A brief report is made of dairy investigations conducted during the year 

 at Macdonald Agricultural College. 



It was found practicable to make rennet at home or at the cheese factory 

 where a supply of calves' stomachs is available. Pepsin in various forms was 

 found to be a good substitute for rennet, but a mixture of pepsin and rennet is 

 deemed preferable to the use of pepsin alone. It was not found economical to 

 use less than the standard quantity of rennet (3 oz. to 1,000 lbs. of milk) in 

 cheese manufacture even with rennet at the present high price. An increase of 

 5.6 lbs. of cheese per 1,000 lbs. of milk was obtained as a result of pasteurizing 

 the milk. The use of 5 per cent lactic culture in pasteurized milk was found 

 more satisfactory than the use of hydrochloric acid. 



In experiments in operating hand cream separators, it was found that a re- 

 duction of 8 revolutions per minute below normal caused a decrease of about 3 

 per cent in the fat content of the cream, while an increase of 8 revolutions above 

 normal caused an increase of about 3 per cent in the fat content of the cream. 

 An increase in the temperature of the milk at the time of separating from 80 to 

 90° F. and from 90 to 100° had very little effect on results, except that the fat 

 in the cream averaged about 1 per cent lower when separating at 100° as com- 

 pared with separating at tempertures of from 80 to 90°. Variations of different 

 depths of milk in the supply-tank of the separator from full to one-half and one- 

 quarter full, had very little effect on re.sults, except that less than a full supply 

 of milk in the supply can tended to reduce the capacity of the machine about 20 

 lbs. per hour. A variation from 3 to 4.1 in the percentage of fat in the milk 

 separated had little effect, except that the milk containing the higher percentages 

 of fat, averaging 3.8, produced cream testing an average of 31.3 per cent fat, 

 while milk averaging 3.1 per cent fat, separated under similar conditions with 8 

 different types of machines, averaged 26.3 per cent fat in the cream. Rich, or 

 high-testing milk, produces higher testing cream than low-testing milk. 



Pasteurized sour cream showed a liigher loss of fat in the buttermilk and a 

 lessened yield of butter as compared with raw sour cream. These results em- 

 phasize the need of sweet cream for pasteurization for butter making. 



Salt added to the drained butter in the churn at the rates of 4, 5, 7, and 8 oz. 

 per 100 lbs. of butter produced finished butter containing 2, 2, 2.6, and 3.95 

 per cent of salt, respectively. This butter, made in June, was held in cold 

 storage until September 28, when it was scored. The lot to which 8 per cent 

 salt had been added was found to be " gritty," scored 42 out of 50 points for 

 flavor, and a total of 87.5 points out of 100. The other lots were scored full 

 for salt, and 44..5, 45, and 44, respectively, in flavor for the lots having 4, 5, and 

 7 per cent salt added, with total .scores of 92.5, 92.5, and 92. The heavier salted 

 lots were poorer in flavor after being held over three mouths in cold storage. 



Skim milk cheese {Jour. Bd. Agr. [Loudon], 24 {1917). Xo. 2. pp. 175-179).— 

 A description is given of a method worked out by A. Todd, of the British Dairy 

 Institute at Reading, for the manufacture of skim milk cheese from milk from 

 which the cream is removed by hand-skimming or from separator skim milk 

 to which enough whole milk is added to raise the fat content to about 1.5 per 

 cent. Some of the essentials of the method are as follows : 



The skim milk is raised to a temperature of 82° F., and when the acidity 

 reaches about 0.19 per cent enough rennet is added to coagulate the milk in 35 

 minutes. When the curd has reached the proper consistency it Is cut Into 

 i-in. cubes, gently stirred by hand, and allowed to settle for 15 minutes. 



