DAIKY FARMING — DAIEYING, 383 



in the curing room for varying periods up to S months, and the relative quality 

 and losses of the paraffined and uuparaffiued lott^ determined. 



The results show that the loss in curing Cheddar cheeses was only 1.7 per 

 cent in the case of the paraffined cheese (at 5 months), against about 16 per 

 cent for the unparaffined Cheddar (Stilton form), and from 10 to 12 per cent 

 for Cheddars weighing from 25 to 35 kg. (at a curing temperature of 10 to 

 15° C.) For the Swedish cheese the losses iu curing amounted to 5.8 per cent 

 on the average for the paraffined cheese against about 14 per cent for the un- 

 paraffined cheeses. The quality of the cheese was improved by paraffining, both 

 because of the somewhat higher moisture content and because there was less 

 danger of undesirable flavors. On account of the thin and soft rind of paraf- 

 fined cheeses they must be handled with care, especially in the early stage of 

 ripening. 



Paying' for cheese milk, J. H. Monrad (.Y. Y. Produce Rev. and Anier. 

 Crcain., 30 (1910), No. 26, p. 992). — A discussion of the work previously noted 

 ( E. S. R., 24, p. 183). The author favors paying on the basis of fat content. 

 If a second test is used, the reduction fermentation test rather than the casein 

 test is advocated. 



[Payment for milk at cheese factories], H. Anderson et al. (Y. r. Produce 

 Rev. and Amcr. Cream., 30 {1910), No. 26, pp. 9S9-991).—A symposium on this 

 subject by managers of cheese factories. An editorial note, after reviewing the 

 different methods of payment discussed, indorses the system of paying by fat 

 content alone. 



[Plans of cheese factories], F. W. Culbertson et al. (Y. r. Produce Rev. 

 and Amer. Cream., 30 {1910), No. 2-j, pp. 91.'f, 915, figs. 3). — Three different 

 ground plans of cheese factories are illustrated and described. 



Casein production, J. II. Monrad (Y. Y. Produce Rev. and Amer. Cream., 

 31 {1910), No. 1, pp. 12-l-'i).—An abstract of a report by Counselor O. Wenue- 

 vold, of Denmark, who visited galalith factories in Germany and Denmark. 

 Details of the process of manufacture are given. It is calculated that it takes 

 33 lbs. of skim milk to produce 1 lb. of dried casein with from 10 to 12 per 

 cent of water. 



" The rennet casein is used for making galalith used for combs, buttons, cigar 

 holders, etc., and experiments are under way for making an imitation silk. The 

 acid casein is used for glue and ' oil ' for painting, but the color made is more 

 like whitewash with glue in it than oil color for sizing of paper, etc., as well 

 as for patent foods, such as ' laktoriu,' ' galaktogen,' etc. It is claimed that 

 the use of casein has increased 100 per cent during the last 5 years and that 

 Germany consumes about 4,000 tons annually, while the whole consumption in 

 Europe and America is placed at about 15.000 tons." 



Studies in sheep dairying, A. Burr and F. M. Berberich {Milch Ztg., 39 

 {1910), Nos. 39, pp. ^57--'t59; .'lO, pp. 469-472). — This is a continuation of work 

 previously noted (E. S. R., 23, p. 582), and is a resume of investigations on the 

 properties and composition of sheep's milk. 



Goat dairying, J. E. Downing {HoarcVs Dairyman, 41 {1910), No. 43, pp. 

 1236, 1257, figs. 2). — ^An account of the milch goat industry in the United States 

 at the present time and its possibilities for the future. 



The goat, IJ. Escobar {Estac. Agr. Ea-pt. Ciudad Judrerj, Chihuahua, Bol. 27, 

 pp. So, pis. 17).— A popular work on goats and goat breeding, with special refer- 

 ence to the goat as a dairy animal in Mexico. The different breeds are illus- 

 trated and described. 



A model separator house, S. E. Watson {Town and Country Jour., 27 {1910), 

 No. 3, pp. 16, 17, figs. 3). — A separator house, recommended by the California 

 State Dairy Bureau, is illustrated and briefly described. 



