DAIKY FARMING— DAIRYING- A.GROTECHNY. 399 



sa pon ideation number of 231.8 was pronounced adulterated \\ iili cocoanul oil, though 

 it was shown thai the cows producing the butter were fed large quantities ol 

 nut cake. 



Composition of Holland butter produced by dairies under government 

 control, T. van Sillbvoldt ( Ubt r Zusamnn run tzung a\ r nit <!■ rlandiscln n ButU r, fierst- 

 ammetid aus der Staatekontrolle wnteratellten Molkereien. Tfu Hague: Gen. I>ir. Landw. 

 Mm. Waterst., Handelu. Gewerbe, 1905, No. ?, pp. 17; abs. in Ztschr. Untermch. Nahr. 

 a. Genuasmil., 9(1905), No. 12, pp. ]■■',. 7S5). Of 3,945 samples of butter examined 

 during January, February, ami March, I '.»••'">, only 4 samples showed a lower Reichert- 

 Meissl number than 24, while during the 3 months preceding 32 samples fell belo^ 

 that number. 



Investigations on influences in Limburg affecting the composition of 

 butter. I>. Knuttel | Untermchung der Einflusse, welche fur dii Zusammensetzung <l< r 

 l!nti, rin Limburg massgebend sind. Weerdt: /.'. Smeets, 1904, />/>■ tl; abs. in Ztxchr. 

 Untermch. Nahr. <>. Genwsmtl, 9 (1905), No. 12, />/>. 788, 784). Forty Bamples of 

 batter produced under known conditions in this province of Holland were analyzed. 



The refractometer number was usually low (42 to 45). The Reichert-Meissl num- 

 ber was generally 27, and rarely below26. Both numbers were less favorable in the 

 late fall, though no great variations wen- observed. The composition of butter i- 

 believed to he influenced by the care of the cows, the nature of the food, climate, 

 and the condition of the soil. 



Holland butter, A. Juckenack and R. Pasteenack (Ztschr. Untermch. Nahr. ". 

 Genussmtl., 10 \ 1905), No. l-2,pp. 87-100).— Analyses oi 116 samples of Holland but- 

 ter arc reported. Of this number 69 were considered abnormal. Analyses arc also 

 reported of 30 samples of butter made by the authors from cream purchased from 

 dairies in Berlin. 



The data show a marked seasonal influence on the composition of tin- butter. The 

 work is reported, however, mainly on account of the determination of the average 

 molecular weight of the nonvolatile water-insoluble fatty acids, which was rarely 

 below 260, though at certain seasons of the year somewhat higher. It is believed 

 that this determination will prove of value in detecting adulteration. 



Government butter control in Holland, A. .1. Swaving \'/J*<},,-. Untermch. 

 Nahr. u. GenussmtL, 10 i 1905), No. 1-2, pp.80-87,fig. 1).— This i< a discussion of the 

 system employed in Holland. 



The decomposition of fats, ( ). K.\n\ | Cenibl. Bakt. [etc.'}, .'. Abt., l'> i 190 

 .'-.;, />/!. 53-61). — The author discusses the decomposition of fat in butter, in cheese, 

 and in the soil. 



Only a few bacteria are at present known to decompose fat. This process is much 

 more commonly brought about l>y fungi. The decomposition of fat takes place only 

 in the presence of organic nitrogen. As glycerin is first attacked decomposed fats 

 show a high acid number. Fatty acids are all equally decomposed by bacteria, while 

 long] show a preference for the lower acids. In the oxidation of fatty acids no 

 by-products are produced. Fat i.s not de< ipose.1 under anaerobic conditions. 



Characteristics of camel's butter, .1. Vamvakas (.1////. ('him. Analyt., 10 

 No. 9, /'. 850). — To accompany the analyses of camel's milk by Barthe, previouslj 

 noted (I-;. S. K., Hi, p. lli'l i, an analysis of an authentic sample of the butter i- 

 reported as follows: Melting point of butter 38° ('.. melting point of fatty acids 17 . 



volatile fatty acids 8.6 per cent, fixed fatty acids 88.29 per cent, index of Saponifica- 

 tion 208, iodin number 55.10, and index of refraction 20. 



On Oidium lactis and the ripening of cream and cheese, .!. Arthaud-Beri mi 

 (Compt. Urn, I. Arm!. Sri. [Paris], 140 { 1905), No. 92,pp. r -Ohdium lactis is 



found almost always in milk, cream, butter, and cheese. A temperature ol 

 for r> minutes suffices to destroy this organism, as well as yeasts, fungi, and numerous 

 casein ferments. The advantages of pasteurization are pointed out and mention is 

 made of a new form of pasteurizing apparatus devised by the author. .Ma//, and 



