1110 EXPERIMENT STATION RECORD. 



f 

 soluble nitrogenous substances, the inclusion of which in the cheese may be regu- 

 lated to a certain extent by manipulative methods. 



At the time of cutting the curd, the whey shows, for the first few minutes, a 

 decrease in the percentages of fat and proteids due probably to the effect of delayed 

 coagulation, but later the fat content of the whey is increased. The acidity of the 

 whey decreases during the process of manufacture due especially to the disappear- 

 ance of carbon dioxid. The average of 38 determinations showed a decrease in 

 acidity of 0.41 cc. of one-fourth normal potassium hydroxid per 100 cc. of whey. 

 The total ash in whey decreases during the manufacturing process, the water soluble 

 portion, however, showing an increase. The percentages of phosphoric acid and 

 calcium are decreased. 



The paracasein shows no changes in composition while in the kettle. The coagu- 

 lating power of the whey due to the rennet remains constant until destroyed by the 

 heating. A rapid increase in the acidity ot the expressed whey is apparently due to 

 an increase in the concentration of the whey and to lactic-acid fermentation. 



Note on Dutch, cheese, C. H. Cribb {Analyst, 31 (1906), No. 361, pp. 105-111).— 

 Analyses are reported of 25 samples of Edam, Gouda, and other types of cheese 

 imported into England from Holland. Many of these samples showed less than 5 

 per cent of fat and were consequently considered as made wholly from skim milk. 

 Failure to secure conviction in a trial for adulteration was due to the want of any 

 standard for such cheese. 



Carbonated milk, L. L. Van Slyke and A. W. Bosworth (Abs. in Science, n. ser., 

 23 (1906), No. 592, p. 712) .—Fresh milk treated with carbon-dioxid gas under pres- 

 sure of 60 to 70 lbs. kept from 10 days to 2 weeks at a temperature of 60 to 70° F. 

 and made a very palatable, refreshing beverage. Further work is to be done along 

 this line before the detailed results of the experiments are to be published. 



Artificial milk, R. Racine (Ztschr. Offentl. Chem., 12 ( 1906), No. 9, pp. 167, 168).— 

 An examination of a so-called artificial milk showed it to be a mixture of sirup and 

 sesame oil emulsified with some proteid substance. This, diluted by the addition of 

 9 parts of water, is recommended for use in bakeries as a substitute for milk. 



A new wine-cooling" machine, F. T. Bioletti (California Sta. Bui. 174, pp. 27, 

 Jigs. 6). — "The machine consists essentially of a copper tube 220 ft. long and 1^ in. 

 in diameter, through which the wine is pumped and which is inclosed in a canvas 

 irrigating hose 4 in. in diameter, through which cold water runs in a direction oppo- 

 site to that of the wine." 



Preliminary tests with small models of this cooler are reported, as are also com- 

 parative tests of other cooling machines. It is thought possible that iron may be 

 substituted for copper pipes, although this is not at present recommended, as tests 

 have not been made on a practical scale. The leakage through the canvas hose per- 

 mits the utilization of the cooling due to evaporation, which, under average working 

 conditions in a dry climate, is estimated as equivalent to the use of water about 3° 

 F. cooler in a machine where this evaporation could not take place. 



Tests were made with water and must at different temperatures and with different 

 ratios in the volumes ot water and wine. One test of the new machine showed that 

 1,000 gal. of fermenting wine can be lowered irom 95 to 78° in 1 hour by the use of 

 850 gal. of water at 71.5° Specifications are given for the construction ot a cooler 

 of this type suitable for the use of a cellar making not more than 300,000 gal. of dry 

 wine during a vintage of 30 days with directions lor using the cooler in order to 

 secure the greatest efficiency, the latter including formulas and tables for calculating 

 the number of degrees the must or fermenting wine must be cooled and the number 

 of hours the cooler must be used. 



The manufacture of Samshu (Chinese spirit) from Sorg-hum vulg-are, E. H. 

 Wilson (Gard. Chron., 3. ser., 39 (1906), No. 1005, pp. 194, 195).— This is a brief 

 account of the methods employed in North China and Manchuria in the manufacture 

 of this distilled liquor from sorghum seed. 



