DAIRY FARMTNC^DATRYING. 677 



was first sprayod. It was then washed tliuroughly, usiiifc al)nut as luiicli water 

 IS buttermilk. The water was then removed and fresh water added. Then 

 the rollers were put in motion and butter worked off in the water, usinj; slow 

 ;,'ear. . . . After the first few chnrnings all the cream was pasteurized at a 

 teiniierature ranging: from 1(55 to 1S5° F. From .5 to 15 per cent starter 

 was ;u1(1(h1 and in most cases innnediately cooled to churning tem])erature. It 

 was tlien held over ni.Lcht and churntHl the followinj; niorninf;. A record of the 

 cliurninii: was kept and butter analyzed for moisture by the official method." 



'I'lie moisture content ranged from 13.3.3 to 19.70 per cent, but after an effort 

 was made to control it the percentage ranged from 13.73 to 1G.3. " Where 

 creameries are not supplied with the necessary machinery to control the tem- 

 leraturo, where no attention is paid to the other factors and where unskilled 

 men are I'mployed, there can be no control of moisture. . . . I.eaky or slushy 

 butter does not mean butter of high moisture content. . . . Overrun is no in- 

 dication of moisture content. ... It is possible to control moisture so that a 

 variation exceeding 1 per cent above or below a safe margin need not be ex- 

 ceeded. Inder favorable conditions it need not be more than 1 per cent. 



•'In all cases extreme temperatures should be avoide<l. though no set tem- 

 perature can be recommended because of the multiplicity of conditions; Lai-ge 

 chiu'nings. rich cream, cream which has been subjected to uniform conditions, 

 such as cream of whole-nillk creameries, are favorable factors in conti'ol." 



Proteolytic changes in the ripening' of Camenibert cheese, A. W. Dox 

 il'. S. Dcpt. A(/r., Bur. Aniiu. Indus. Bid. 109, pit. 2'i). — The investigations re- 

 l^orted were carried on in cooperation with the Connecticut -Storrs Station. 



The author finds that the most potent factor in ripening of Camembert cheese 

 is the proteolytic enzym of J'cnicilUuui camcmhcrti. This enzym is of the nature 

 of erepsin although tryptophan is absent. Galactase, rennet, and lactic acid 

 liMcteria have little to do with i-ipening, which begins at the surf.-ice and works 

 tow.ird the center. When paracasein, the principal protein, is liydrolyzed, the 

 resulting products are caseoglutin, peptones, caseoses, i)olypei)ti(ls, amino-acids, 

 and annnouia. Paranuclein was not found, and hence the ripening of Caniem- 

 JK'rt cheese can not be a peptic digestion. 



An atpieous extract of cheese was acidified and the precipitate washed, 

 dried, and the fat extracted with ether. A small part of the remaining pre- 

 cipitate was found to be soluble in a 5 per cent solution of sodium chlorid, 

 while the greater part was soluble in .50 i)er cent alcohol. The smaller fraction 

 was "dissolved in alkali.s, reprecipitated by acids, excess of which dissolved 

 the preci]»itate. The substance was readily attacked by tryi)siu, dissolving com- 

 I>letely in 24 hours and giving a solution from which no precipitate was obtained 

 by saturation with anunonium sulphate." 



The analysis of a sample dried at 110° C. showed that it was paracasein. 

 Tlie alcohol soluble part was poured in water and the gununy precipitate was 

 dried, extractetl with ether, analyzed, and its analysis and properties were- 

 found to agree with those of caseoglutin, which has not been observed before in 

 digestions with i»ure enzyms. No tyroalbuinin was found. 



The caseo.se.s of the chwse were sei)aratcd into the four fractions described by 

 IM<-k (K. S. R., !>, p. 723), as follows: 



" I'rotocaseose, by half saturation of the neutral solution with annnonium 

 sulphate; deuterocaseose A, by two-thirds saturation; d«*uterocas«'ose li, l>y com- 

 plete saturation; and deuterocaseose C, by acidifying the filtrate from l'.. In 

 the early stages of ripening, the protocaseose predominates. In the rii)ened 

 ■ heese, however, protocaseose and deutero B are present in about e<iual amounts. 

 :ind together form about three-fourths of all the caseoses. A distinction will 

 be noticed here from the ulbuuiuse formation observed by Zuuz in peptic diges- 



