DAISY FARMING DAIRYING. 675 



the nonpasteurized milk were very obviously more clear in color and gained 

 more points in this respect. 



"As compared with cheeses manufactured from raw milk, those made from 

 pasteurized milk are softer and more plastic in texture, while they also appear 

 to be more soluble; and these properties give the impression that there is a 

 high percentage of butter fat present in the composition of the cheese. The 

 flavor of the pasteurized milk cheese is milder, and where milk is pasteurized 

 at the lower temperatures there is decidedly more uniformity in flavor through- 

 out a whole ' make ' or group of cheeses. Pasteurized milk cheese is longer 

 in ripening. It requires to be ripened for periods ranging from 4 to 6 months, 

 according to the temperatures at which the milk is pasteurized. The ripening 

 is slower as the pasteurizing temperature increases. Cheese made from pas- 

 teurized milk possesses better keeping qualities than that from raw milk. 



"As regards the weight of ripe cheese produced, the figures show that 

 there is a great increase in weight (from 5 to 9 per cent) in favor of pas- 

 teurization at the higher temperatures; there is evidence also that there is 

 less loss by eVaporation in the case of the pasteurized milk cheese. This ap- 

 plies also to the ripe cheese when it is cut. The risks in manufacture are 

 greater, more especially where high pasteurization temperatures are employed, 

 and it is certain that considerable skill is required on the part of the cheese- 

 maker. ... It is safe to assume that any tubercle bacilli which may be pres- 

 ent in the milk will fail to survive the pasteurization of milk at temperatures 

 ranging between 185 and 200° F. . . . The pasteurization of milk against 

 tubercle bacilli can be rendered equally complete at lower temperatures than 

 185° so long as the milk is held or ' retained ' at these temperatures for a defi- 

 nite period in a retainer, a utensil which is coming into popular use." 



A description of the method of pasteurization and of cheese making under 

 these conditions is included in this article. 



Maturing cheese by electricity (Dairy, 25 (1913), No. 293, p. 132). — An 

 account of an electrical method of curing cheese in use in Rotterdam. Fresh 

 cheese is subjected to an alternating current for 24 hours, after which it is said 

 to possess all the consistency, taste, and appearance of a fine 2-year-old cheese. 



Homemade cheese, Mrs. J. R. Wuley (Enid, Okla., 1913, pp. 16, figs. 2). — A 

 practical account of a method used in making homemade cheese. 



The marketing' of Wisconsin cheese, H. C. Taylor, W. A. Schoenfeld, and 

 G. S. Wehrwein (Wisconsin Sta. Bui. 231, pp. 46, figs. 22). — This bulletin, pre- 

 pared for the State Board of Public Affairs, deals with the economic phases 

 of the marketing of Cheddar cheese, and presents data on the distribution of 

 factories in the State, the relation of producer to consumer, the operations of 

 the dairy boards, cheese warehouses, the extent and distribution of shipments 

 from the State, and the fluctuation in prices paid for cheese. 



It is concluded that farmers have too generally left the selling of their prod- 

 uct to the cheesemaker, that the dealers buy more than 90 per cent of the 

 cheese privately, and that the cheese dealers and packers are important agen- 

 cies. 



The farmers can help improve the system of marketing cheese by participat- 

 ing in the sale of their product instead of leaving it to other parties whose inter- 

 est is not in harmony with their own. 



The State can help improve conditions by studying the present systems of 

 marketing, by furnishing timely information regarding methods of marketing, 

 and the condition of the market, and by regulating any unjust acts or charges 

 which may arise in the marketing of farm products. 



West country cheeses. Flora M. Peiday et al. (Jour. Roy. Agr. Soc. England, 

 75 (1912), pp. 25-S7). — An account of the history, manufacture, and qualities 



