DAIRY FARMING DAIRYINCI. 813 



resulted in the appearance of the aroma in the course of 2 to 4 weeks. When gi-own 

 on ordinary gelatin the development of aroma ceased in .'] months; l)ut when grown 

 on other media, including lactose-gelatin, the development of the aroma was con- 

 stant during the 8 niontlis in which observations were made. 



Weedy flavors in butter, L. Anderson {California Sla. Rpt. UtOJ-S, pp. 121- 

 126). — Several experiments were made at a creamery for the purpose of finding a 

 method of getting rid of flavors in butter which seemed traceable to weeds eaten by 

 cows. Full data, including analyses of the butter, are given for the 7 experiments 

 made. Butter made according to the regular practice of the creamery and with no 

 starter, or with a buttermilk or Hansen's pure culture starter, had in all cases the 

 objectionalde flavor attributed to the weeds. Butter made frou) cream whit-h had been 

 mixed with an equal volume of warm water and again run through the separator was 

 commented upon as having no flavor whatever. Butter made from pasteurized cream 

 was also free from the weedy flavor. 



Ripening of cheese in cold storage compared -with, ripening in the ordi- 

 nary curing room, H. H. Dkan and K. Harcocrt (Ontario Ayr. Col. and Krpt. 

 Farm Bui. 131, jip. 16, dgms. 2). — This gives the results of 8 series of experiments 

 conducted during 1902 in continuation of earlier work (E. S. R., 14, p. 909). 



In the first series 4 cheeses were made from the same vat of nnlk. One cheese was 

 ripened in cold storage at about 38° F., one was placed in an ordinary curing room 

 for 1 week and then in cold storage, one was placed in an ordinary curing room for 

 2 weeks and then in cold storage, and one was ripened in the ordinary manner. 

 The experiment was repeated 6 times during the period from April to September. 

 The loss in weight of the 4 cheeses during 1 month averaged, respectively, 2.26, 2.90, 

 8.20, and 4.21 per cent. Very little difference was observed in the quality of the 

 cheese ripened in cold storage, while that ripened in the ordinary curing room was 

 much inferior in quality. 



In the second series 4 cheeses were ripened in cold storage and one was ripened in 

 the ordinary curing room. One cheese was removed from cold storage at the end 

 of 1 month, one at the end of 2 months, and one at the end of o months. Six 

 experiments of this kind were made during the season. The cheese ripened entirely 

 in cold storage stood first as regards quality. The cheese ripened in the ordinary 

 curing room was the poorest.. While the quality was improved by the length of 

 time in cold storage, no marked deterioration was observed in the cheese removed 

 from cold storage to a higher temperature. 



In the third series the effect of an extra quantity of rennet was studied. In each 

 of 8 experiments 4 cheeses were made, rennet in all cases l)eing used at the rate of 

 6 oz. per 1,000 lbs. of milk. One cheese was placed in cold storage directly from 

 the press, one at the end of 1 week, one at the end of 2 weeks, and one was ripened 

 in the ordinary curing room. The average total scores were respectively as follows: 

 94.45, 93.89, 92.75, and 89.10. As compared with the results obtained in other 

 series of experiments, the extra quantity of rennet was believed to imjjrove the 

 quality of the cheese. The results were also believed to indicate that where a large 

 quantity of rennet is used the cheese should be placed in cold storage soon after 

 being made. 



In the fourth series cheese was made by using a large quantity of rennet (6oz. per 

 1,000 lbs. of milk), cooking to 94° instead of to 98°, and using a small quantity of 

 salt (2 lbs. per 100 lbs. of curd), and compared with cheese made in the ordinary 

 manner. An increase of 1.1 per cent in the yield of cheese resulted from using an 

 extra amount of rennet, cooking to a lower temperature, and using less salt when the 

 clieese was ripened in the ordinary curing room; and an increase of 2.1 jier cent 

 when rii)ened in cold storage. Cheese made in this way, however, did not score as 

 high as cheese made in the ordinary manner. 



