DAIRY FAEMING DAIRYING. 



575 



uct of the United States that is competing successfully with dairy products of 

 other countries in these markets. The use of oleomargarine and other artifi- 

 cial butters is increasing, but the United States has no part in the trade. 



A study on milk and cheeses in Greece, with regard to their chemical 

 composition, P. G. Paliatseas {Inlenmt. In^t. Agr. [Rome], Mo. Bui. Agr. 

 Intel, and Plant Diseases, 4 (1913), Xo. 9, pp. 1335-J341). — The principal 

 sources of milk supply In Greece are sheep and goats. It is reported that the 

 sheep on the island of Scopello drop 2 and often 4 lambs. The milk yield 

 often reaches 2 to 5 pts. per day, especially the first 3 months after lambing. 



There are about 3,000,000 goats in Greece. The indigenous mountain breed 

 gives but little milk, while Maltese goats give from 3 to 5 pts. i)er day. 



Analyses of milk from sheep and goats are reiK)rted, and summarized as 

 follows : 



Average chemical composition of sheep and goat 7nilk. 



Source of milk. 



Specific 

 gravity. 



Total 

 solids. 



Protein. 



Fat. 



Sugar. 



Ash. 



Flock of 400 Vlachica ewes . 

 Herd of 300 mountain goats 

 Maltese goats 



1.0358 

 1. 0305 

 1. 0303 



Per cent. 

 18.45 

 15.22 

 13.79 



Per cent. 

 6.24 

 4.20 

 3. SO 



Per cent. 

 7.11 

 6.11 

 4.91 



Per cent. 

 4.19 

 4.12 



4.27 



Per cent. 

 0.92 

 0.80 

 0.81 



The cheeses of Greece are of 2 classes, hard and soft, and made from ewe's 

 and goat's milk. Analyses of the principal cheeses are reported. 



Gouda cheese, W. D. Kooper (MolJc. Ztg. [Hildesheim], 27 {1913), No. 92, 

 pp. 1783, 1784). — Analyses of 57 samples of cheese made from milk ranging 

 from 2.51 to 4.22 per cent in fat content showed that while in general the fat 

 content of cheese increases with a corresponding increase in that of the milk, 

 this is not always the case. There was a similar increase in the fat content 

 of the whey. 



It was found in general, other factors being equal, that cheese from evening 

 milk is richer than that from morning milk. Breed and the age of the cow 

 had no influence on the fat content of the cheese. 



Export of Italian cheese (Indus. Latt. e Zootec, 11 {1913), No. 22, pp. 339, 

 3JiO). — It is shown that the largest exports of Italian cheese are being made to 

 the United States, Austria-Hungary, Argentina, and Great Britain. Statistics 

 of exports for 1911-1913 are included. 



Soft cheese making", Miss G. Nest-Davies (New Zeal. Dept. Agr., Indus., 

 and Com. Bui. 29, n. ser. {1913), pp. 18, figs. 6).— This includes directions for 

 the making of the cream, Gervais, Welch, Wensleydale, Coulommier, and club 

 varieties of soft cheeses. 



Report of the department of dairy husbandry, O. F. Hunziker (Indiana 

 8ta. Rpt. 1913, pp. 38-44). — In a preliminary comparison of the efficiency of 

 different methods of pasteurizing gathered cream for butter making, it is 

 concluded that " flash pasteurization at 170 to 180° F. had the greatest germ- 

 killing efficiency of any process tried in our experiments. During the winter 

 months more resistent micro-organisms are present and higher temperatures 

 are necessary for effective pasteurization than during the summer months. 

 Yeast and molds, owing to their great resistance to heat, cold, and brine may 

 be important factors in the deterioration of butter in storage. They are not 

 destroyed by ordinary pasteurizing temperatures. Cream contains enzyms 

 which may be a factor in the deterioration of storage butter. Most of these 

 are rendered inactive but not all of them are destroyed by pasteurization at 



