DAIRY FARMING DAIRYING. 777 



standards for milk, skim milk, cream, butter, whole milk cheese, condensed 

 milk, ice cream (plain), and ice cream (fruit and nut). 



The care of cream for butter making-, G. H. Babe (Canada Dcpt. Agr., 

 Dairy and Cold Storage Comr. Branch Bui. 32, pp. IS, figs. 5).— In experiments 

 testing the value of different methods of keeping cream it was found that 

 cream showed a much lower acidity test when kept in water and ice than when 

 stored in either the cellar or a refrigerator. Cooling immediately after separat- 

 ing aided materially in preserving its flavor and retarding souring. Although 

 it was possible to keep cream sweet for 84 hours, it developed an " old-cream " 

 flavor which was imparted to the butter. Suggestions and instructions to 

 patrons, creamery owners, and butter makers looking toward an improved qual- 

 ity of butter are included. 



The control of the moisture content of butter, C. L. Beach, A. P. Bigelow, 

 and R. H. Allen {Vermont Sta. Bui. 170, pp. 121-123).— In attempts to in- 

 crease the moisture content of butter, it was found possible to produce uni- 

 formly good butter carrying a moisture content of very close to 15 per cent by 

 using cream of about 25 per cent butter fat, churning in a barrel churn not 

 more than one-third full (temperature at the outset 65° F.), and working 7 

 times on the Waters worker. The moisture content was not " materially 

 affected by ordinary changes in technique save when the product was deliber- 

 ately overchurned." 



The determination of butter gains, Hittcher {Milk. Ztg. [Hildeshcini], 27 

 (1913), No. 43, pp. 835, 836).— In this article the author gives formulas for 

 determining the overrun of butter from creams of varying fat content. 



Cheese shrinkage, J, H. Monrad (N. Y. Produce Rev. and Amer. Cream., 36 

 (1913), No. 9, pp. 396, 397).— The author ascribes the grea4:est shrinkage In 

 cheese to the evaporation of water. This is due to a number of conditions, viz, 

 the temperature in the curing room, the drafts and ventilation, the relative 

 moisture in the air, the initial water percentage in the cheese from the press, 

 the size (weight) and shape of the cheese, the texture, and the paraffining or 

 other air-excluding devices. Other minor causes for shrinkage are the exuda- 

 tion of fat, loss of nitrogenous and mineral matter, and loss by molds, vermin, 

 etc. 



Cheese manufacture at the Lodi experiment station, C. Besana and F. 

 Samarani (Attn. B. Staz. Sper. Caseif. Lodi, 1912, pp. 10S).—A compilation of 

 articles dealing with cheese manufacture and creamery practice and with the 

 manufacturing methods in vogue in Lodi, Italy. 



Manufacture of Coulommier cheese, Janet McNaughton (Dairy, 25 (1913), 

 No. 296, pp. 220, 22/).— Coulommier cheese is a French variety of soft cheese, 

 which is easily and quickly made and requires only inexpensive equipment. 

 The author describes in detail the method of making it. 



The manufacture of Parmesan cheese (grana) and the selection of fer- 

 ments, C. Besana and F. Samarani (Indus. Lait. [Paris], 38 (1913), Nos. 28, 

 pp. 451-454; 29, pp. 466-469).— This is a detailed account of the modern method 

 of manufacturing Parmesan cheese, in which the author emphasizes the im- 

 portance of choice of ferments and the use of sanitary methods of manufacture. 

 Desiccated milk, C. Porchee (Le Lait Dess6cM. Paris, 1912, pp. XVI-{-130, 

 pis. 17, figs. ^).— This volume treats of the manufacture of desiccated milk and 

 milk powder and includes a discussion of the chemical and biochemical char- 

 acters of milk powder, its digestibility and freedom from bacteria, a comparison 

 with natural milk as a food for animals and man, and its advantages as a 

 food for infants and convalescents. 



A bacterial infection of condensed milk, L. A. Thayer (Vermont Sta. Bui. 

 170, pp. 123, 124).— A bacteriological examination of samples of condensed milk, 



