478 EXPERIMENT STATION EECOED. 



40° C. ranged from 40 to 48.4. lu the butter of uorthern Russia the Reichert- 

 Meissl number and the index of refraction were lower, and the saponification 

 number was higher than in the Holland butter. 



Report on Swedish butter exhibitions, 1909 {Meddel. K. Landtbr. 8tyr. 

 [Sweden], 1910, No. 1 {l-'/S), pp. 4.5+-J0).— During the year 482 creameries 

 took part in the exhibitions and 2,337 butter tubs were scored and examined. 

 The average percentage of water in the samples from any one creamery was 

 13.8, with a range of from 11.6 to 15.8 per cent; the average refractive index 

 was 51.4, and the Reichert-Meissl numbers were 29.48, 28.82, and 29.15 cc. for 

 the winter, summer, and fall periods, respectively. 



The manufacture of butter for storag'e, L, A. Rogers (Cream. Jour., 21 

 {1911), No. 24, pp. 11, 16, 17, charts 2). — An address before the American Ware- 

 housemen's Association, Washington, December, 1910, on factors which cause 

 the changes in the flavor of butter during storage, with suggestions concerning 

 practical methods of controlling them. 



Dairy industry in Saskatchewan, J. E. Jones {Daily Cons, and Trade 

 Bpts. [U. 8.], U {1911), No. 6, pp. 90, 91).— The output of butter in the Prov- 

 ince of Saskatchewan has increased 300 per cent since the organization of the 

 dairy branch in 1906. This is due largely to the policy of the government, 

 which is encouraging the centralizing of creameries at points best adapted to 

 dairying. 



Studies of kumiss, B. Rubinskt {Ccntm. Bald, {etc.], 2. AM., 28 {1910), 

 No. 6-8, pp. 161-219, pi. 1). — Four species of organisms were commonly found 

 present in kumiss; namely, a kumiss yeast, a kumiss bacterium, Streptococcus 

 lactls, and Bacterium uerogencs. Frequently there was a fifth organism. Bac- 

 terium caucasicum Nicolajewa. The first two organisms, however, were the 

 only species absolutely necessary in the preparation of kumiss. The others 

 assist indirectly by the formation of acid and thus prevent the growth of un- 

 desirable species. 



The role of each of these organisms is described in detail, and the therapeutic 

 action of kumiss is discussed. There are many references to previous investi- 

 gations. 



Cheese defects, J. H. Monrad {N. Y. Produce Rev. and Amer. Cream., 31 

 {1910), Nos. 1, pp. 20, 21; 2, pp. 78, 80, 81; 3, pp. 110, 111; J,, pp. 150, 151).— 

 An alphabetical list of terms used to describe cheese defects. These are also 

 classified as follows: (1) Bacterial, yeast, and mold defects, (2) defects due 

 indirectly to feed, (3) chemical defects, and (4) manufacturing defects. Those 

 of the first class are further subdivided according to changes in (a) texture, 

 (b) color, (c) flavor, and (d) formation of poisons. 



Construction and arrangement of cheese factories, M. Reinisch {Osterr. 

 MolJc. Ztg., 17 {1910), No. 24, pp. 325-328, figs. iO).— Plans of several small and 

 medium size establishments for the manufacture of cheese are illustrated and 

 described. 



Refrigeration in dairying, F. Eetel {Osterr. Molk. Ztg., 17 {1910), Nos. 19, 

 pp. 257-260; 20, pp. 272-27Jf; 21, pp. 283-286, figs. 2).— A discussion of the 

 comparative merits of refrigeration in dairies with ice, ammonia, sulphur 

 dioxid, and carbon dioxid. Estimates of the cost of installation, operation, and 

 depreciation of the different systems are given. 



Additional remarks on refrigeration in dairying {Osterr. Molk. Ztg., 17 

 {1910), No. 24, p. 328). — A criticism of the article noted above. 



A milk foam preventer {Osterr. Molk. Ztg., 17 {1910), No. 24, p. 331, fig. 

 1 ) .—A patented apparatus to prevent the formation of foam is illustrated and 

 described. 



