900 EXPERIMENT STATION RECORD. 



Fat content of separator slime, P. Gokdax (Milchw. Zentol., 1 (1905). No. 

 // }K $99). — A microscopical examination of separator slime showed the- pres- 

 ence of large numbers of fat globules. Determinations by the Gerber method 

 showed the presence of 10 to 19 gm. of fat per kilogram of separator slime. 



Milk and butter preservatives, R. Harcourt (Ann. Rpt. Ontario Agr. Col. 

 and Ewpt. Farm. 31 (1905), pp. 69. 10) — In 20 samples of commercial preserv- 

 atives examined, sodium chlorid and sodium bicarbonate were almost invariably 

 present in large quantities, the amount of common salt being often over 20 per 

 cent. The boron compounds regularly present were not determined. 



Investigations on the preservation of milk samples, M. Siegfeld (Milchir. 

 Zen t hi.. 1 {190.')). No. 11, pp. £88-493). — Comparative tests were made of for- 

 malin and potassium bichromate. The results were interpreted as showing that 

 formalin is the most satisfactory preservative for this purpose. The author 

 recommends the addition of only 2 to 3 drops of the commercial solution diluted 

 one-half with water to 100 cc. of milk. 



The adulteration of butter, C. Simmonds (Nature [London], 73 (1906), No. 

 1898, i>p. 466-468). — This is a concise presentation of modern methods employed 

 in the adulteration of butter and of the means adopted or suggested for the 

 prevention of this fraud. 



Some of the factors that control the water content of butter, F. T. Shutt, 

 C. F. Whitley, and A. T. Charron (Canada Dept. Agr., Bairn Conn: Branch 

 Bui. 8, pp. 10). — The factors studied experimentally were the temperature of 

 churning, temperature of wash water, size of granules when churning was 

 stopped, length of time between salting and final working, and the effects of 

 varying amounts of salt. 



From the comparison of high and low churning temperatures and high and 

 low temperatures of wash water it was concluded that the higher the churning 

 temperature, within reasonable limits, the higher the water content of the 

 butter; that the higher water content, due to a higher churning temperature, 

 may be reduced to a certain extent though not to a safe amount by a low tem- 

 perature wash water; and that a high churning temperature causes a greater 

 loss of fat in the buttermilk. 



Butter was churned to the size of clover seed, corn grains, and walnuts, the 

 results showing that the larger the granules the higher the water content of the 

 butter. Butter worked 24 hours after salting contained 11.78 per cent of water 

 as compared with 13.42 per cent in butter worked 2 hours after salting. Butter 

 salted at once and worked after 24 hours contained 11.01 per cent of water, 

 while butter worked slightly immediately after churning, and salted and worked 

 after 24 hours contained 12.51 per cent of water. These results show, there- 

 fore, that the length of time between salting and working is an important factor 

 in reducing the water content of butter. Allowing butter to drip for 10, 15, or 

 30 minutes did not materially affect the water content. 



Butter salted at the rate of £ oz. per pound and worked 2 hours after salting 

 contains slightly more water than butter salted at the rate of 1 oz. per pound 

 and worked after the same interval. There was practically no difference, how- 

 ever, when the 2 lots were worked 24 hours after salting. Butter not salted 

 contained slightly more water than butter salted at the rate of 1 oz. per pound. 

 A slight working of butter before salting did not appear to affect materially the 

 water content of the butter. The results on the whole show that there is a very 

 distinct relation between the process of manufacture and the water content of 

 the butter. 



The constituents of Emmenthal cheese, E. Winterstein and W. Bissegger 

 (Ztschr. Physiol. Chem., 47 (1906), No. 1, pp. 28-57).— Reference is made to 

 previous investigations on the nitrogenous constituents of Emmenthal cheese 



