DAIKY FARMING DAIRYING. 877 



Minnesota dairy and food laws {ilinyicapolis, Minn., 1913, pp. 104). — ^This is 

 a manual of the state dairy and food laws, and the rules and regulations relat- 

 ing to dairy inspection, preservatives of dairy products, pasteurization of milk 

 and cream, labeling of butter and cheese, shipment of cream, sale of oleomar- 

 garine, and other related subjects. 



The dairy industry in New York State (A'. Y. Dept. Agr. Bui. 54 {19 IS), 

 pp. 44^^ P^- ly fiQS. 103). — This bulletin includes the text of the laws in force in 

 New York relating to dairying, together with articles on the country milk situa- 

 tion in the State, handling and delivering city milk, bacteria in milk, sanitary 

 economical appliances in clean milk production, the milking machine, and other 

 related topics. 



Distribution of moisture and salt in butter, E. S. Guthrie and II. E. Ross 

 {New York Cornell Sta. Bid. 336 {1913), pp. 3-21).— The puqwse of this 

 bulletin is to show the variation of moisture and salt in butter as found on the 

 market. The samples used in this study came from churnings in different parts 

 of the State of New York, which were immediately sent to market, and were In 

 every way representative of the butter that is on the various markets. The 

 analyses for moisture were all run in duplicate by the gravimetric method. The 

 salt analyses were made by the silver nitrate method. 



It is stated that '* of the 51 packages 9, or 17.6 per cent, showed a difference 

 of 1 per cent or more of moisture in adjacent samples, and in 11 packages, or 

 21.6 per cent, there was a difference of 1 per cent or more between the lowest 

 and the highest moisture tests. Of the packages 54.9 per cent showed a differ- 

 ence of 0.5 per cent of moisture or over in adjacent samples. There was a dif- 

 ference of 0.5 per cent or more of moisture between the lowest and the highest 

 moisture test in 60.8 per cent of the packages. 



" In 36.2 per cent of the packages there was a difference of 0.2 per cent of 

 salt in adjacent samples, and 46.8 per cent of the packages contained a differ- 

 ence of 0.2 per cent salt between the lowest and the highest tests. There were 4 

 instances of adjacent moisture tests being the same, and in 7 packages there 

 were 2 or more samples that tested the same. In 12 packages adjacent salt tests 

 were the same, and in 22 packages there were 2 or more samples that were the 

 same in salt content. Poorly made butter varied slightly more in moisture and 

 salt than did well-made butter." 



It is concluded from these observations that " in order to get an approximate 

 test of the moisture in butter, a sample containing only a few portions of butter 

 may be used ; but if the legal limit has been reached and the exact composition 

 is wanted, the sample must consist of many portions taken from different parts 

 of the package." 



A study of some factors influencing the yield and the moisture content of 

 Cheddar cheese, W. W. Fisk {yew York Cornell Sta. Bui. 334 {1913)', pp. 515- 

 538). — In a study made of the factors which influence the yield and the moisture 

 content of Cheddar cheese it was found that "cutting the curd fine causes a 

 larger loss of fat in the whey than cutting the curd coarse. Coarse-cut curd 

 increases the yield of green and of cured cheese and increases the moisture con- 

 tent of the cheese. If great care is not taken and the pieces of curd are broken, 

 the result will be the same as a fine cut. 



" Setting the milk at a high temperature reduces the loss of fat in the whey 

 more than setting the milk at a low temperature. Setting at a high tempera- 

 ture increases the yield of the green and the cured cheese. This increase is prob- 

 ably due to the increased moisture content of the cheese. A low acid at the 

 time of removing the whey increases the yield of the green and the cured 

 cheese. The low acid also increses the percentage of moisture in the cheese. 



