382 EXPERIMENT STATION RECORD. 



After experiments with the apparatus the authors report that the apparatus 

 furnished milk in practically germ-free condition and that it did not give a 

 cooked taste to the milk. Butter made from sterilized cream was not of better 

 quality nor did it keep better than common pasteurized butter. The yield of 

 butter was about 3 per cent less, the water content of the butter slightly lower, 

 and the percentage of fat in the buttermilk somewhat higher than with the 

 common Danish pasteurizing apparatus. 



Standards for evaporated milk, sweetened condensed milk and condensed 

 skim milk. — Federal and State dairy laws, O. F. Hunziker {Indiana Sia. 

 Bui. ] 'i3, iwpuUir cd., pp. 15. fig. 1). — A popular edition of a bulletin previously 

 noted (E. S. R., 23. p. 778). 



Notices of judgment (V. S. Dept. Agr., Xotices of Judgment 673, 674, 680, 

 p. 1 each). — These relate to the adulteration of milk. 



Testing- cream for butter fat, O. F. Hunziker [Indiana Sta. Bui. I.'i5, popular 

 ed., pp. 22, figs. 16). — A popular edition of the buUetiii previously noted (E. 

 S. R., 24, p. 77). 



The influence of soy-bean cakes on the quality of butter, L. F. Rosengren 

 {Meddel. Centralanst. Forsoksv. Jordbruksomrddet, No. 30, pp. 8). — Soy-bean 

 cakes fed to milch cows at the rate of 2.5 kg. per head a day did not cause 

 any undesirable flavors in the milk or butter. 



Report on the Irish butter industry, J. R. Campbell et al. (Dept. Agr. and 

 Tech. Instr. Ireland, Rpt. Dept. Com. Irish Butter Indus., 1910, pp. 35+XI+ 

 60Jf). — This is a report of a committee appointed to inquire into and interpret the 

 principal forms of trade descriptions at present applied in the United King- 

 dom, and to suggest any additional measures, if desirable, for the department 

 to take in the interests of the Irish butter industry. 



Trade definitions are given of butter, creamery butter, dairy butter, and 

 factory butter. Minutes of evidence taken before the committee are reported in 

 full. Appendixes contain data on dairying in other countries, statistics on the 

 cost of butter production, prices realized from butter, and other data. 



Butter substitutes, W. P. Cutler {Amer. Food Jour., 5 (1910), No. 12, pp. 36- 

 Pf), — This is an address before the Association of State and National Food 

 and Dairy Departments at New Orleans, December 1, 1910, in which the 

 legislation relative to oleomargarine, adulterated butter, and process or reno- 

 vated butter is discussed. 



Acidity in cheese making, trans, by J. H. Monrad {Bairy, 22 {1910), Nos. 

 263, p. 293; 2-'i6, pp. 321, 322). — A translation of a portion of an article by 

 O. Jensen on the influence of acidity in the manufacture of Emmental cheese. 

 Comments of the translator are also given to show the signiflcauce of acidity 

 in the manufacture of Cheddar cheese. 



The production of volatile fatty acids and esters in Cheddar cheese and 

 their relation to the development of flavor, S. K. Suzuki, E. G. Hastinos, and 

 E. B. Hart {Jour. Biol. Chem., 7 {1910). No. 6, pp. //31-//.5S).— Previously 

 noted from another source (E. S. R., 23, p. 679). 



The cheese of Loiret and Loir-et-Cher, A. Rolet {Laiterie, 20 {1910), No. 22, 

 pp. 169-111). — An account of the growth of the cheese industry in these depart- 

 ments, with details of the methods of making Olivet, Thenay, and Veudome 

 cheeses. 



On paraffining of cheese, L. F. Rosengren {K. Landtbr. Akad. Handl. och 

 Tidskr., ^9 {1910), No. 6, pp. ^90-501, figs, li ; Meddel. Centralanst. Forsoksv. 

 Jordbruksomrddet, No. 28, pp. 20, figs. //; Milch Ztg., 39 {1910), Nos. 49, pp. 

 519-581; 50, pp. 589-592, figs. 4). — Extensive experiments were made with 

 paraffining 4 different kinds of Swedish hard cheeses and of Gouda and Ched- 

 dar cheese manufactured at the Alnarp dairy school. The cheeses were kept 



