DAIRY FARMING — DAIRYING, 607 



The severe weather occurring while the cows were still on pasture decreased 

 apparently the content of fatty acids. The author also concludes that the special 

 food rich in sugar lessened but did not entirely overcome the bad effects of exposure. 

 No decisive results were obtained as regards the feeding of grass as compared with 

 hay and linseed cake. It is believed, however, that there is no advantage in sta- 

 bling and feeding linseed cake over late pasturing, provided the pasturage is abundant 

 and the weather not too severe. 



The results of an experiment with parsnips are considered as indicating that these 

 roots have a prompt and j:)ronounced effect in increasing the content of fatty acids in 



butter. — H, M. PIETERS. 



The "butterini" of Sorrento, C. A. Neufeld {Ztschr. Untersuch. Nahr. u. Ge- 

 nussmtl, 6 {1903), No. 14, pp. 637-640, fig. 1). — "Butterini" or "mantecchi," a 

 peculiar product made in Sorrento, is described. This consists of a gourd-shaped 

 yellow cheese of which the interior is tilled with butter. The composition of the 

 cheese and butter, fresh material, and that 3 months ol<l, is reported. 



Bacteriolog'ical examination of the "butterini" of Sorrento, W. Rullmann 

 {Ztschr. Untersuch. Nahr. u. Gennssmtl, 6 {1903), No. 14, PP- 640, 641) .—A bacterio- 

 logical study of the product mentioned above. 



Cheese problems, J. Michels {Michigan Sta. Spec. Bui. 21, pp. 10, figs. 2). — Sev- 

 eral series of experiments are briefly reported and discussed. Milk testing 3, 3.5, 4, 

 4.5, and 5 per cent of fat made respectively 8.24, 9.53, 10.35, 11.41, and 12.74 lbs. of 

 cheese per 100 lbs. of milk; showing an increase in the yield of cheese corresponding 

 closely to the increase in the fat content of the milk. 



Coating cheese with paraffin gave results very favorable to this practice. The 

 growth of mold was almost completely prevented, the loss due to shrinkage was 

 greatly lessened, and the loss in rind was reduced from 11.56 to 3.14 per cent. The 

 net economy in this treatment was estimated at 14 to 15 cts. per 100 lbs. of cheese. 

 In paraffining cheese it was found desirable to heat the paraffin to 240-250° F. by 

 means of a gasoline burner, and to omit the use of cloth as the paraffin adhered bet- 

 ter to the cheese itself. It is stated that paraffin having a melting point of 130 to 

 135° is best suited for this purpose. About \ lb. of paraffin is required for a cheese 

 weighing 44 lbs. Cheese should be coated within 12 hours after leaving the press. 

 The apparatus used at the Michigan Station is illustrated. 



Stirring the curd by hand for 2 to 1 hour and then salting was compared with 

 matting, milling, and salting after 1 hour, according to the usual Cheddar process, 

 the conditions in both cases being uniform until after the removal of the whey. One 

 cheese in each case was cured in cold storage at 38° and 1 in an ordinary curing room 

 at 60°. "More water can be incorporated in cheese when the curd mill is used and the 

 curd matted than by the stirred process, but a water content of over 38 per cent is 

 objectiona])le even in a quick-curing cheese. Cheese with a moderately high water 

 content will cure better at 60 than 38°; but where the water content is excessively 

 high or where the milk has a bad flavor, 38° is recommended as a ripening temper- 

 ature rather than 60°." 



In the manufacture of sage cheese satisfactory results were obtained by the addition 

 of sage tea to the curd, 6 or 7 oz. of sage being required for the curd from 1,000 lbs. 

 of milk. The most satisfactory method, however, was the addition of the finely 

 powdered leaves to the curd just before salting; the amount of sage required being 

 al)out one-half as much as when the extract is used. 



Notes are given on the prevention of gassy curd by the use of starters. 



Rennet enzyra as a cause of chemical changes in the proteids of milk and 

 cheese, L. L. Van Slyke, H. A. Harding, and E. B. Hart {Jour. Amer. Chem. Soc, 

 25 {1903), No. 12, pp. 1243-1256).— 1\\m article is essentially the same as Bulletin 

 233 of the New York State Station (E. S. R., 15, p. 399). 



Report of the dairy instructor, G. S. Thomson {Rpt. Min. Agr. South Australia, 

 1902-3, pp. 26-37). — This is an account of dairying in Europe as observed by the author 



