IISO EXPERIMENT STATION HKCOHD. 



izi'd iiiilU. st'lf-((t;i,i.Miliit»'il iiiilU, Mini llic coiiiiiM'niMl i>r»'ii;ii:iti<iiis known ns 

 liu-tolcu'illiiu'. ft'i-inciiliutyl. kclilac .vn^^liourt. nnd latoui' li'd liini to tliink, 

 that so far as the tln'raiKMit ic t>tTt'it is tonci'rncd. tlit'iv is yi't no <-onvin(iii.i; 

 i'viiU>iKH> that sour milk prt'itarcd with conninTrial ciilturi's is iircforabio to 

 naturally soiin-d iiulk. Yeasts were iirrsciit in ail Imt one of the coiuuifrcial 

 lir('|)a rat ions. 



Colloidal cream and process of iraking the same, I.. M. Rousseau (French 

 I'itliiit J<)J,J.J,l iscpt. JO, I'.xn : ./tiiti: Noc. CIkiii. Indus., J7 (lilOS), Xo. 2'i. p. 

 I.^IS). — This is a pntonti'd process iiy which a mlloichil prei)arati()n of casein 

 eontaininj: (>U per cent of water is obtaine<l hy snh.1ectin.ir skim nnlk to centrifn- 

 Kai action. A sutKcieiit amount of this preparation is added to fresli cream to 

 make the total amount of casein in the pi-oduct equal to one-fourth of the weijrht 

 (tf the fat. The mixture is then heated to about (j5°. homoireniztHl under a pres- 

 sure of l.'iO to 300 IvC. and then sterilized. 



The preservative action of boric acid in butter, M. A. 0"Cai.lagii.\x (Ai)i: 

 (/■(/;. A. N. U'dhs, 19 (1!)0S). Ao. 12, pp. HKiJ-IH.i.', ; .to {l!>0!n. Ao. 2, pp. 1 ';S. 

 1 yj). — lOxperiments were undertaken to determine the proper quantity of boric 

 acid to add to butter for preservative purposes without iujuriuj; the llavor or 

 other qualities. 



Ninety lbs. of butter was divided into three portions. To the first portion 

 was added 3 per cent of salt ; to the second. 3 per cent of .salt and o.2r> per cent 

 of a preservative consisting mainly of boric acid ; and to the third ix>rtion, 3 

 per cent of salt and the preservative at the rate of 0.5 per cent. The butter 

 was then worked in the ordinary manner. 



At the end of 3 months the third portion would just pass for a first quality of 

 frozen butter as regards flavor. The second portion showed evidences of de- 

 composition, while the first portion was distinitly third class in flavor. (Tu>mi- 

 cal analyses showed that about one-half of the boric acid was lost in working. 

 A rept'tition of the experiment gave similar results. 



[The effect of cold storage on the changes in butter], L. A. ItoiiEus (Ice 

 and Ucfriij.. 3G (HHI9). A'o. i. pp. 9-11. rliaris ,i). — This is a lecture before the 

 eighteenth annual convention of the American Warehousemen's Association, 

 held at Washington. D. C, December, VMS. According to the author's experi- 

 ments so far it would seem that the condition of butter, after remaining in cold 

 storage, is much more dependent on the methods of manufacture than on the 

 storage temperature. 



Butter, A. McOili. i Lah. Inland Rrr. Dcpt. Canada Bill. 170, pp. 19). — This 

 bulletin reports the analyses of :2'.i."t samples of butter. 



A study of Argentine butters, P. Lavkxir (Cron. A(ji: [Aifunlina], !? 

 (WOS), A'o. 7-9, pp. 103-107). — The physical and chemical properties of S 

 samjiles of butter are determined and presented in tabular form. 



Danish butter exports. 1907-8. B. Bocu;ii.D {Tids.sh-r. Landokitnonii. 190S, 

 A'o, 7.J. ;*/(. i;'i9~li.J9). — This is the usual annual review of the conditions t)f the 

 Danish butter trade published by the author. 



The imports of butter during the year ending Septeni"c>er 30, IOCS, were 

 31.11»2.0(X) Danish pounds. 21.(XK).000 of which came from liussia (largely Fin- 

 laud). The net exports amounted to 1G9.700.000 lbs., an increase of S.OOO.OOU 

 lbs. over the exports of the preceding year, and the gross exports to 

 200.S0(T.CK>0 lbs. Of this quantity 1S3.970.01X) lbs. went to England, an increase 

 of a little over 0.000.0<)0 lbs. over the figiiro for the preceding year. The di»- 

 mestic pr<Hluction of oleomargarine was ,>4.l!iIo.(K«» lbs. and the imports 0..")70.(MM1 

 lbs., making a total of -G0,7'J0.0tK) lbs. of oleomargarine consumetl in Denmark 

 during the year. 



