DAIRY FARMING DAIRYING. 1117 



"It appears from this record of investigation that the only rational fonchisioii is 

 that the changes -which ordinarily occur, or which first occur in canned l)utter, 

 destroying its fine, fresh flavor and producing other flavors more or less disagreeable, 

 are due to the liberation ol free acid, caused mainly, if not wholly, by the action of 

 an enzym, which, produced in the milk or secreted with the milk in the udder of the 

 cow, is carried over into the butter, or are, in some cases at least, produced in the 

 butter itself through the activity of certain micro-organisms. It seems reasonable 

 to presume that the same agents, the enzyms of the milk acting alone or in con- 

 junction with the yeasts and their resulting enzyms, are responsible for the so-called 

 'fishy' flavor in butter ])ackcd in large but unsealed vessels." 



On the keeping quality of sour cream butter and sweet cream radiator 

 butter, A. Yoss-Schrader { Landtmannen, 14 {1903), No. 4--, ]>]>• 663, 664; Tidn. 

 MjolkJiUshall., 12 {1903), No. 40, p. l')S). — Two series of experiments were made in 5 

 different Finnish creameries, in which the keeping qualities of butter manufactured 

 from ripened separator cream and of radiator butter were ascertained by two careful 

 scorings, 4 and 26 days apart. The water contents of the different lots of butter 

 were also determined. 



The sweet-cream l)utter scored 0.6 of a point less on the second scoring, on the 

 average, than on the first one (average score 36), while the second score of the sour- 

 cream butter was 3.2 points lower than the first score (average score 35). The 

 average score of the radiator butter was 2.4 points higher than that of the separator 

 butter. The average water contents of the butter manufactured by the two methods 

 were 16.43 and 13.86 per cent for radiator and separator Ijutter, respectively. — 



F. W. WOLL. 



On the keeping quality of butter, S. C. Buhl {Mdlkeritid., 16 {1903), No. 40, 

 pp. 709, 710). — The author draws the conclusion from the examination of 191 tubs 

 of Danish butter scored when 10 days and 21 days old, that high-grade butter will 

 also prove of superior keeping quality unless there is some siiecific cause why it will 

 not keep well. — v. w. woll. 



A study of the chemical changes which take place in cheese during the 

 ripening process, W. P. Gambt-e {Ontario Agr. Col. and E.ipt. Farm lipt. 1903, 

 pp. 54, 55). — This is a brief summary of the results of the investigations which have 

 been conducted at the Ontario Agricultural College during a number of years. 



The chemistry of cottage cheese, F. H. Hall, L. L. Van Slyke, and E. B. 

 Hart {New York State Sta. Bui. 245, popular ed., pp. 10, fig. 1). — A popular sum- 

 mary of the bulletin previously noted (E. S. R., 15, p. 1004). 



Report of the professor of bacteriology, F. C. Harrlson {Ontario Agr. Col. and 

 Expt. Farm Rpt. 1903, pp. 96-112). — The results of bacteriological work during the 

 year are briefly summarized, and investigations on the duration of the life of the 

 tubercle ImciUus in cheese, previously abstracted from other sources (P-. S. R., 12, 

 p. 985; 14, p. 292), are reported. 



International Congress of Dairying, L. Gedoelst and M. Henseval {Rev. Gen. 

 Lait, 3 {1904), Nos. 7, pp. 156-163; 8, pp. 181-188; 9, pp. 203-210; 10, pp. 228-233; 

 11, pp. 253-257). — A summary of the proceedings of this congress held at Brussels, 

 September, 1903. The addresses and discussions related mainly to the repression of 

 frauds, milk hygiene, and the formation of an international dairy association. 



Statistics of the dairy, H. E. Alvord ( U. S. Depl. Agr., Bureau of Animal Indus- 

 try Bid. 55, pp. 88, maps 4, dgms. 5). — This is a compilation from the Unitetl States 

 Census for 1900, and from other sources, of the principal statistics relating to the dairy 

 industry in the United States, with some similar data for foreign countries, and with 

 explanatory notes. 



