76 



EXPERIMENT STATION RECORD. 



were added to cliurnings, with a resulting retention of salt of from 3.156 to 

 3.45 lbs., the loss being accounted for in the chum water and on the worker. 

 A loss of moisture and salt in butter was found in the process of printing and 

 packing, and after 1, 2, and 3 months in cold storage there was a steady de- 

 crease in moisture content, the salt content remaining fairly uniform. 



Some butter-making experiments and analyses, R. Crowe {Jour. Dept. Agr. 

 Victoria, 11 {1013), No. 6, pp. 357-366, figs. -^).— In testing the supposed value 

 of salt as a butter preservative it was found that after a period of 5 weeks' 

 storage unsalted butter scored higher than did salted. The author believes 

 that the presence of salt facilitates bacterial development in butter. Analyses 

 of 19.470 samples of Victorian butter showed an average composition of 83.5 

 per cent fat, 13.84 per cent moisture, 0.76 per cent curd, 1.82 per cent salt, 

 and 0.2 per cent boric acid. 



Cheddar cheese investig-ations and experiments, H. H. Dean (Ann. Rpt. 

 Ontario Agr. Col. and Expt. Farm, 38 {1912), pp. 56-70). — Continuing work 

 previously reported (E. S. R., 27, p. 777), analyses of the milk delivered at 

 Ontario cheeseries during 1912 showed an average casein content of 2.14 per 

 cent, the highest percentage being 2.58, the lowest 1.79; and an average fat 

 content of 3.52 per cent, the highest 4.53, the lowest 2.79 per cent. 



Comparing the results of 2 years, 1911 and 1912, one a wet the other a dry 

 season, no apparent effect of season upon the casein and fat content of milk 

 was noted. " The averages for milk fat and casein for the season of 1911 

 were 3.77 and 2.37; for 1912, 3.61 and 2.18, respectively. . . . These results 

 do not coiflside with the theory that a dry, hot season tends to produce milk 

 with low fat and casein contents and a wet season the reverse. As in previous 

 years, the milk during the months of September and October tends to be rela- 

 tively higher in fat and casein content, due doubtless to advancing lactation 

 among cows, consequently less milk is required to make a pound of cheese 

 than is the case earlier in the season.". 



In vat tests, the average number of pounds of milk required to make a 

 pound of cheese was 10.79, which is practically the same as for 1911. The 

 lowest amount required was 9.68 lbs. In October, the highest 11.43 lbs. in Au- 

 gust. The average number pounds of cheese per pound of fat in milk for the 

 different months proved to be fairly uniform, ranging between 2.43 lbs. for 

 August and 2.58 lbs. for July and October; and per pound of casein 3.9 lbs. 

 in August and 4.15 lbs. in July. 



Comparing cheese made from 2 separate vats, one containing milk of low fat 

 and casein content (3.42 and 2.09 per cent), and the other high fat and casein 

 content (3.84 and 2.36 per cent), the following results were obtained: 



Production of cheese from mills of Jiigh and low fat and casein content. 



The average percentage of moisture in the cheese was the same for both 

 lots, 3.45. 



Comparing cheese made from normal and from overripe milk, it is concluded 

 that " the overrii)€ milk of similar composition to that in normal condition pro- 



