498 EXPERIMENT STATION RECORD. 



of the butter, and mechanical Losses, each of which is discussed. Differences in 

 overrun from milk and from cream are explained and illustrations of overrun calcu- 

 lations are given. Under ordinary conditions the overrun from milk ranges from 10 

 to L6 per cent and from cream from 16 to 20 per cent, 



(3) Calculating dividends for milk and for cream patrons at the same factor)/. — In the 

 method described and illustrated the number of poundsof fat delivered by the cream 

 patron is increased by 3 per cent to offset the fat in the skim milk taken away by 

 the milk patron. 



(4) ( 'leaning test bottles. — An arrangement for cleaning a number of test bottles at 

 the same time is described and illustrated. The bottles are placed in sockets in a 

 frame and held in place by a perforated metal plate through which the necks of the 

 bottles project. By means of this device a dozen bottles may be washed at the same 

 time. 



(5) An alkaline tablet solution bottle. — A graduated tube with a stopcock is connected 

 with the side of a bottle in such a manner that it may be tilled with the test solution 

 merely by tipping the bottle. 



Contribution to the knowledge of the variability of the constants of Hol- 

 land butter, E. C. H. A. M. Bemelmaxs | Contribution a /'etude de la variability des 

 constantes des beurres neerlandais. Breda, 190.5, pj>. SI; rev. in Her. Gen. Lait, 4 

 1 1905 I, No. 22, pp. 521, 522). — The literature of the subject is reviewed and determi- 

 nations of the Reichert-Meissl, Kottstorfer, and Zeiss refractometer numbers of the 

 butter from 485 cows are reported in the monograph. 



The data show that the Reichert-Meissl number of pure Holland butter may not 

 only exceptionally but does quite generally fall below 24. Considerable differences 

 were observed between the constants of butter from cows stabled and cows pastured. 



Some experimental results concerning- the butter making- process, J. Siedel 

 (Molk. Ztg., 19 (1905). Nos. U, pp. 599, 600; 25, pp. 6J7-629; 26, pp. 658, 659).— The 

 changes taking place in cream during churning are discussed and some experiments 

 reported. 



A Swiss cheese trouble caused by a g-as-forming- yeast, H. L. Russell and 

 E. (i. Hastings ( Wisconsin Sta. Bid. 128, />/>. 26, figs. 10). — The authors investigated 

 an unusual fermentation occurring in Swiss cheese in a factory in Wisconsin. 



Affected cheeses begin to crack open on the edges soon after taken from the press 

 and acquire a sweetish flavor. The loss from this trouble amounted to over $2,000 

 in one factory. The cause of the trouble was found to be a yeast which was able to 

 ferment milk sugar, the characteristics of which are reported. Certain methods fol- 

 lowed in Swiss cheese factories were found to aid in the development of the yeast 

 organism. These are (1) the custom of holding the whey until sour in order to 

 recover the butter fat for whey butter, (2) the use of whole rennets soaked in sour 

 whey, and (3) the barrel method of whey disposal. 



In making suggestions for avoiding this abnormal fermentation the immediate 

 separation of the whey in a cream separator, the use of commercial rennet extracts 

 or the soaking of whole rennets in sterilized whey, and greater care and promptness 

 in the disposal of the whey are recommended. A German translation of this article 

 is appended. 



Report of the dairy commission on the inquiry made in 1904 concerning 

 the influence of different factors upon the successful management of Emmen- 

 thal cheese factories with special reference to artificial fertilizers and feed- 

 ing stuffs (Landw. Jahrb. Schweiz, 19 (1905), No. 5. pp. 251-293). — A study was 

 made of 36 cheese factories in Switzerland the results of which throw- light upon the 

 influence of various factors upon the successful and profitable manufacture of cheese 

 in that country, and also serve as a basis for directions which are given concerning 

 the use of fertilizers and feeding stuffs where milk is produced for Emmenthal cheese 

 making. 



