DAIRY FARMING DAIRYING. Y9 



residual fat. There was no noticeable difference between sweet and sour 

 cream. The differences between the percentage of volatile acids of tests made 

 in the cool, and those made in the hot, tester were no greater than the variations 

 of tests made in the same tester. There was a loss of glyceryl of the volatile 

 acids, but the loss was too small in amount to affect the test. 



Readings with and without the meniscus were found to deviate when com- 

 pared with the gravimetric fat estimation. In order to eliminate disturbing 

 factors, readings were made with a mirror, and when read to the bottom of 

 the meniscus they compared most closely with the gravimetric determinations. 

 It is recommended that the mirror be used in reading all cream tests and that 

 the meniscus be eliminated. For this purpose glymol (petrolatum liquidum 

 U. S. P.), commonly known as white mineral oil, proved superior to alcohol or 

 paraffin. Directions are given for its use. 



The various experiments show to what extent composite sampling and testing 

 are unreliable, and indicate that even in testing cream upon its arrival at the 

 creamery more precautions are necessary than is customary in many creameries 

 and receiving stations. 



Australian butter boxes [Queensland Agr. Jour., 23 {1910), No. 4, p. 230). 



Notes are given concerning the manufacture of butter boxes from straw pulp 

 and from waste paper of indurated fiber. 



It is claimed that the straw pulp butter box is odorless and impervious to 

 moisture. The color is dark gray and hence not so attractive as the ordinary 

 butter box made from white pine. The sides and bottom of the indurated fiber 

 box are molded in one piece and the lid is fixed with nails. The cost is much 

 less than the ordinary wood box and it can be made quite strong. 



Keport on cheese, H. Weigmann {Ztschr. UntersucJi. Nahr. u. GenussmtL, 20 

 (1910), No. 6, pp. 376-405). — This report classifies the different varieties of 

 cheeses, and describes the methods of cheese analysis. A discussion of this 

 report by the Association of German Food Chemists is appended. 



Microbes in the cheese industry, P. Maz6 (Indus. Lait. [Paris], So (1910), 

 Nos. 28, pp. 459-1,62; 29, pp. 473-479; 30, pp. 487-1,92; 31, pp. 507-510; 32, pp. 

 523-525; 33, pp. 535-541)- — A popular discussion of the fermentations induced 

 by the more important species of organisms concerned in the cheese ripening 

 process. 



Some English cheeses (N. Y. Produce Rev. and Amer. Cream., 30 (1910), 

 No. 22, p. 808). — Details are given of the methods of making Cheddar cheese 

 in Somerset, Wensleydale cheese, and Dorset Blue cheese. 



Analyses of Queensland cheeses, J. C. Brijnnich (Queensland Agr. Jour., 

 23 (1910), No. 4, pp. 227, 228). — ^Analyses of large cheeses, loaf cheese, white 

 cheese, and Cheddar cheese are reported. 



Notes on Cheddar cheese making, F. Herns and G. G. Publow (Ontario 

 Dept. Agr. Bui. 183, pp. 19, figs. 10).— The topics treated in this bulletin are 

 branding cheese boxes, finishing cheese, the curd knife, pure cultures, improving 

 late fall cheese, acidimeter tests, advantages of pasteurizing whey, and the use 

 of whey tanks. Five different systems of heating whey are illustrated and 

 described. Experiments on the cost of heating whey indicated that the average 

 cost should be from about 55 to 75 cts. per ton of cheese. It cost 10.7 cts. to 

 elevate for pasteurizing 20,000 lbs. of whey with a li in. rotary pump. 



Brussels cheese, L. Marcas and C Huyge (Rev. G&n. Lait, 8 (1910), Nos. 11, 

 pp. 249-255; 12, pp. 273-280).— A biochemical study of this cheese, which is 

 properly known as Bttekeis or Fromage Dur in order to distinguish it from 

 Plattekeis or Fromage Blanc. It is a soft cheese, made only in the vicinity of 

 Brussels, with a strong penetrating odor and a characteristic flavor not com- 



