674 EXPERIMENT STATION RECORD. 



milk were 1.0318, 12.70, and 3.85. The late spring mohths showed the lowest 

 percentage in fat, the highest being in November. See also previous work (E. S. 

 R., 28, p. 274). 



Investigation into the composition of certain brands of condensed milk, 

 G. Brownlee {Dept. Agr. and Tech. Instr. Ireland Jour., IS (1913), No. 2, pp. 

 S07-S10). — Analyses of condensed milk are reported and discussed. 



Variations were found due to difference in composition of the original whole 

 milk, the extent to which the condensation had been carried, the amount of 

 added sugar, and, in the case of skim milk, the thoroughness of the skimming. 

 The condensed milk was markedly lower in total solids, fat and protein content 

 than cow's milk. It is thought that full-cream condensed milk is suitable for 

 infant feeding when used for short periods only. Machine-skimmed milk is 

 regarded as unsuitable for babies, and the author suggests that condensed milk 

 from such milk be so labeled. 



The care of cream, A. E. Perkins {Ohio Sta. Circ. 134, PP- 55-57, figs. 8). — 

 A popular discussion of the conditions affecting the quality of cream and butter, 

 including items on the cow and her surroundings, dairy house equipment, care 

 of milk, cream, and dairy utensils, cream grading, and cream testing. 



A method for the improvement of buttermilk from, pasteurized cream, 

 L. Lang {Illinois Sta. Circ. 166, pp. 7, fig. 1). — ^This circular gives a description 

 of a method whereby buttermilk from pasteurized cream may be improved in 

 flavor and body for commercial use by adding a culture of Bacillus bulgaricus 

 to the buttermilk at a temperature of from 95 to 100° F. The culture is made 

 from clean fresh skim milk, pasteurized at 185° for from 6 to 10 hours, or from 

 skim-milk powder. From this a bulk culture is then made. For the commercial 

 product from 10 to 15 gal. of bulk culture are added to 100 gal. of pasteurized 

 buttermilk, depending upon the condition of the buttermilk and the acidity 

 desired. The resulting acidity is between 0.65 and 0.85 per cent. 



Creamery organization and manag'ement, R. C. Jones {Montana Sta. Giro. 

 23, pp. 61-1 4). — This suggests plans for the organization and management of a 

 local cooperative creamery and contains general advice to buttermakers and 

 creamery managers. 



The manufacture of cheese from heated milk, M. Benson and R. H. Evans 

 {Jour. Bd. Agr. [London], 20 {1913), No. Jf, pp. 281-301, fig. i).— Laws requir- 

 ing the pasteurization or heating of milk to such temperatures as will destroy 

 the bacilli of tuberculosis have been regarded as antagonistic to the cheese- 

 making industry, as because of physical and chemical changes milk heated to 

 such temperatures partially loses its coagulative properties and its value for 

 cheese making. With a view to determining the possibility of manufacturing 

 cheese from pasteurized milk, experiments were conducted with milk heated 

 to various temperatures by a process known as " instantaneous pasteurization " 

 with the following conclusions : 



" It is possible to make Cheddar cheese, capable of scoring 87 to 94 per cent 

 of points for merit, from milk which has been pasteurized to temperatures 

 ranging from 190 to 200° F. Carbonic acid gas, artificially added to milk 

 during pasteurization, improves the coagulative properties of milk to a consid- 

 erable extent when the lower pasteurizing temperatures are employed, but it 

 was noticeable that the gas had not this beneficial effect upon the coagulation 

 in the pasteurizing temperatures above 180°. Carbonic acid gas appeared to 

 serve a useful purpose in preventing bitterness, a fault which occurs sometimes 

 in pasteurized milk cheeses, more especially in their earlier ripening stages. 

 Cheeses made from milk treated with carbonic acid gas were found to fail in 

 color (as regards the color of the cheese internally). The cheeses made fi-om 



