784 EXPERIMENT STATION EECORD. 



juithor thinks there is little, if any. stearic acid in butter. The high melting point 

 and the molecular weight of tlie fatty acids in butter would indicate a consider- 

 able amount of stearic acid, but it may be possible that this result is brought 

 about by the formation of dioxystearic acid from the oxidation of oleic acid. 



[The presence of acidity in cream starters], J. H. Monrad (A'. Y. Produce 

 Rev. and Antcr. Crrititi.. ^6 (1908). \o. 23, p. 9S6). — The maximum acidity 

 advocated by butter maimers ranges from 48 to 60 cc. (Mann's test). This range 

 in opinion is due, no doubt, to the fact that those who favor the lower figure 

 are worliing with a different organism than are those who favor a higher 

 degree of acidity. 



On the influence of feed on milk and cheese. O. Jensen (Alwlkeritid., 21 

 (1908), Xo. 38, pp. 665-689). — The author concludes that " the quality of cheese 

 can be influenced by the feed : this influence is, however, to a less degree a 

 direct chemical than an indirect bacteriological one. The main factors in the 

 manufacture of good cheese, besides expert knowledge, are healthy cows, proper 

 cooling of the milk, and scrupulous cleanliness. These factors are of far 

 greater importance in the manufacture of cheese than in butter making." 



On the influence of feeding of root crops on Swiss cheese, Benterud and 

 IVERSEN (Aarsber. Offetitl. Foranst. Landhr. Frcmmc. 1907. Statsforanstalt., 

 pp. 51.'t-o39). — Experiments conducted at three different cheese factories gave 

 results showing that turnips fed either in moderate quantities with considerable 

 hay and straw and but small quantities of grain, or fed heavily in connection 

 with a variety of feeds and considerable amounts of grain, did not protluce any 

 deleterious effect on the quality of Swiss cheese. On the contrary, in most 

 cases the quality was improved by the feeding of turnips, even when as much 

 as 30 kg. per head were fed daily. A relatively small number of feeding trials 

 with turnip leaves and potatoes gave results indicating a similar beneficial 

 effect on the Swiss cheese produced. 



The contradiction between common Swiss experience and these results is 

 probably explained by differences in the quality of the milk used. Norwegian 

 milk requires the use of more rennet and a longer stirring after having been 

 set than Swiss milk, and the cheese is spongy and filled with fine holes. If a 

 higher temperature is used in after-heating the cheese becomes dry. This 

 peculiarity of the Norwegian milk appears to be partly overcome by the feeding of 

 roots. Apparently Swiss cheese produced from milk of root-fed cows can more 

 readily undergo the correct fermentation than is the case when roots are not fed. 



On Norwegian whey and goat cheeses and their analyses, S. Hals and E. 

 SuNDE (Tidskr. Kemi Farm, og Ten, 5 (1908). Xos. 13. pp. 8; 16. pp. 10).— 

 Descriptions and analyses of the different kinds of Norwegian whey and goat 

 cheeses are given. The authors studied methods of identification of goat-milk 

 fat for the purpose of establishing adulterations of goat cheese with cows' 

 milk. The most promising method of identification is the ratio between Polenske 

 and Reichert-Meissl numbers, which appears to be narrower for goat-milk fat 

 than for fat from cows' milk (1:5 as compared with 1 : 8 to 1 : 9), the Polenske 

 number for goat-milk fat being as a general rule lower than for fat from 

 cows' milk, while the saponification number is higher. 



[Gorgonzola cheese], G. Cornalba (Coltivatore. 5} (1908), Nos. J/O. pp. 

 ^26-429; 41, PP- .'i62-',65: i,2. pp. >,8.5->i90; 43. pp. 519-523; 49, pp. 720-124; 50, 

 752-755). — A series of popular articles on the origin, importance, characteristics, 

 and manufacture of Gorgonzola cheese. 



[The use of baritine in cheese rind], W. B. Cutting, Jr. (Mo. Consular and 

 Trade Rpts. \U. S.], 1908. No. 337. p. 144; Pract. Dairyman, 2 (1908). No. 7, 

 p. 76). — Baritine, which contains sulphate of barium, is sometimes applied to 

 the rind of Gorgonzola cheese, being used priucii)ally on cheese exported during 



