DAIRY FARMING DAIRYING AGROTECHNY. L83 



to be held for over 3 months or subjected to high temperatures \ per ••out may be 

 added. Butter made from sweet cream was preserved better than thai made from 

 ripened cream. Sail was more effective in preventing mold than the other pre- 

 sen atives. 



"At the present time we arc not prepared to recommend the use of milk or cream 

 preservatives. 



" For the home trade, with proper means for pasteurizing the cream and suitable 

 cold-storage facilities, we do Dot consider that preservatives, other than salt, are 

 needed to keep butter for a reasonable length of time. 



•• For the export trade which allows one-half of one per cent boracic acid in butter 

 it would seem as if this amount might he used to advantage in some case-, but with 

 Boitable cold Btorage and especially where pasteurization is followed, less than this 

 amount would preserve the butter and be less liable to injure the consumer. 



"Salicylic acid, sodium fluorid, and formalin may not be recommended as butter 

 preservatives. The first one is more or less harmful, and gives an objectionable flavor 

 to butter, while the latter two are considered (piite harmful to the human Bystem." 



Notes on abnormal butters, L. Hoton (Abs. in Rev. Q&n. Lait, 7 | 1905 . No. i;. 

 j,/,. $98-404)- — Variations in the composition of butter are discussed, and studies on 

 the solubility of glycerids in acetic acid with experiments on the critical temperature 

 of butter fat in the same acid are reported. 



The value of the different determinations (Reichert-Meissl number, Boluble acids. 

 volatile insoluble acids, critical temperature in alcohol or Crismer index, critical 

 temperature in acetic acid or Valenta index, lliihl number, Hehner number, and 

 the index of refraction) in detecting adulteration is discussed. It is stated that some 

 Holland butters, pure but abnormal in composition, can not always lie distinguished 

 from adulterated samples. 



Experiments on the manufacture of Parmesan cheese with pure cultures 

 of bacteria, F. Samarani (Milchtv. Zentbl, 1 (1905), No. 6, pp. 251, 252).— The results 

 of experiments conducted in 1903 and 1904 were considered very favorable to the use 

 of I rorini's pure cultures in the manufacture of Parmesan cheese. 



Micro-organisms in the cheese industry, P. Maze t Ann. Inst. PasU ur, 19 \ 1905 I, 

 No. 6, />/>. S78-40S). — Part 1 of this quite full discussion of the subject deals with molds 

 and part 2 with lactic-acid bacteria. 



Twenty-eighth annual meeting- of the Iowa State Dairy Association {Iowa 

 Yearbook Agr. 1904, pt. 4, ]>/>■ 199-8S8). — This report of the proceedings contains 

 the -ere in detail of the butter exhibit at the Iowa State Dairy Convention held in 

 February, 1905, and articles on the care of milk on the farm, value of silos, value of 

 corn for milk production, qualifications of a good butter maker, pasteurization of 

 hand-separator cream, breeding up the dairy herd, and other subjects. 



Missouri State Dairy Association ( Aim. Rpt. Mo. Bd. Agr.,87 (1904), pp> W- 

 3.17, ]>!. l,fig. l). — This is a summarized account of the proceedings of the fifteenth 

 annual meeting of the association, held in February, 1905. Among the several 

 articles in this report is one entitled The Farmer's Dairy Cow, by A. J. Glover, which 

 contains the results of farm tests of 10 dairy herds in Illinois. The average yield 

 of milk for all the herds was 4,1)44 lbs. the first year tested and 5,61 1 |!>s. the second 

 year. The average fat content for the 2 years was, respectively, 4.06 and 4.o7 per 

 cent. 



United States and State standards for dairy products, 1905 | U. S. Dept. 

 Agr., Bur. Anim. Indus. Circ. 74, pp. ~)- — This gives in tabular form the standards 

 for dairy products as proclaimed by the Secretary of Agriculture and as established 

 by law in the several States, and is a revision of Circular 49 of the Bureau (E. 8. P.. 

 16, p. 601). 



Manufacture of dry wines in hot countries, F. T. Bioletti (California Sta. 

 Bui. 167, pp. 67, Jigs. 17).— Methods for improving the manufacture of dry wines in 



