1920] DAIRY FARMING DAIRYING. 75 



The cooperative creamery, J. Sorenson (N. Y. Produce Rev. and Amer. 

 Cream., 49 {1919), No. 8, pp. 31.'f, 316). — An address dealing with the status of 

 the cooperative creamery in Minnesota. Cases of alleged unfair competition 

 on the part of centralizers are cited. 



Survey of typical Oregon farmers' creameries, E. Englund (Oregon Sta. 

 Bui. 168 (1920), pp. 24. /(f/s'- 5). — This is a discussion of the factors making for 

 the success or failure of cooperative or quasi-cooperative creameries, based 

 upon a survey of the business methods of 17 of the 24 such creameries in opera- 

 tion in Oregon in 1918. 



It is concluded that success is mainly conditioned on the size of the busi- 

 ness and the employment of a buttermaker capable of securing a high overrun 

 and competent in business matters. Some creameries were established where 

 a preliminary investigation would have shown the improbability of a large 

 volume of business, while the business of some others has decreased through 

 competition and the lack of a cooperative spirit among members. " In many 

 cases farmers have discontinued patronizing their own creamery for the sake 

 of 1 cent or a fraction of a cent more for a pound of butter fat paid at the 

 time by some large, privately owned creamery." Large creameries were able 

 to employ agents in the marketing centers. 



Th(^ methods used in fixing the price of butter fat and in distributing the cost 

 of gathering cream are discussed with regard to fairness to patrons and in- 

 fluence on the amount of business. 



Study of Babcock test for butter fat in milk, D. E. Bailey (Jour. Dairy 

 .S'ci, 2 (1919), No .5, pp. 331^73, fig. 1).—A summary of this investigation has 

 been previously noted (E. S. R., 41, p. 279). Tables record Babcock and 

 gravimetric determinations of fat in each of the 190 samples analyzed lactom- 

 eter readings, breed and age of cows, etc. 



The volatile acid production of starters and of organisms isolated from 

 them, E. W. Hammer and D. E. Bailey (Iowa Sta. Research Bui. 55 (1919), pp. 

 223-2Jf6). — A variety of observations are recorded concerning the volatile 

 acidity of lactic starters and of milk cultures of organisms isolated from them. 



Cultures of Bacterium lactis acidi picked from agar plates poured with 

 starter gave a volatile acidity in milk distinctly lower than that given by the 

 starter itself. Attempts to isolate a pure culture of this bacterium having high 

 volatile acidity were unsuccessful, and none of the other organisms isolated 

 from starters was found capable of producing high volatile acidity in pure 

 cultures. However, mixed cultures of B. lactis acidi and certain of these 

 associated organisms isolated by repeated transfers from starters (and in- 

 capable themselves of coagulating milk) gave a volatile acidity approximating 

 that characteristic of good starters. " In no instance did the volatile acidity 

 of either organism alone or the sum of the volatile acidities produced by the 

 two organisms alone equal the volatile acidity of the two organisms in com- 

 bination." It is concluded, therefore, that the associative action of the bac- 

 teria present is necessary for the development of the desired volatile acidity 

 of starters. 



The partial neutralization of acidity in cream, M. A. O'Callaghan and 

 A. A. Ramsay (Agr. Gas. N. S. Wales, 29 (1918), No. 2, pp. 115-127).— Ohsevva- 

 tions are reported on the viscosity of cream neutralized with slaked lime and 

 the chemical composition of butter made from such cream after pasteurization. 

 The cream became thickened without regard to its age, acidity, or fat content. 

 b\it the thickening effect disappeared on pasteurization. " The lime content 

 of butter manufactured from cream in which lime has been used as the neutral- 

 izing agent falls within the average lime content of ordinary butters." 



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