XX8G " EXPERIMENT STATION RECORD. 



for the construction of creamery refrigerators on both the air circulation and cylinder 

 systems. 



The manufacture of whey butter at Swiss cheese factories, E. H. Farrington 

 ( Wisconsin Sta. Bui. 132, pp. 32, figs. 17).— This bulletin, which is published in both 

 English and German, contains descriptions of the methods employed in making 

 whey butter in Swiss cheese factories in Wisconsin, with suggestions for the improve- 

 ment of these methods. 



The cold process of skimming the whey is considered not only wasteful but 

 unsatisfactory on account of the extremely sour condition in which the whey is 

 returned to the farmers, and also because the cream so obtained is not suitable for 

 the manufacture of good butter. It is believed that this method should be aban- 

 doned. The hot process is considered much superior to cold skimming in that much 

 more fat is recovered and the cream is in a sweet condition, making it possible to 

 produce butter of good flavor. 



About 2 years ago some experiments were made at the University of Wisconsin 

 dairy school in skimming whey with a centrifugal power separator, and since then 

 this method has been tried on a practical scale in a number of factories. According 

 to the author's observations centrifugal separation is much superior to the other 

 methods. The separator removes nearly all of the fat and permits the making of 

 butter equal in quality and water content to creamery butter. The objections made 

 to installing separators in cheese factories are their cost and the expense for power. 

 Results have shown, however, that with improved methods of skimming and churn- 

 ing the surplus whey butter may more than pay for the additional cost. 



In addition to the separator there is needed in the Swiss cheese factories, according 

 to the author, a cream vat of some sort in which the whey cream may be ripened and 

 cooled before churning and improved methods of working the butter. 



The suggestions made for improving whey butter cover skimming the whey, 

 ripening the cream, making and using a starter, churning the cream, working the 

 butter, and other topics. 



Some facts about moisture and its effects on butter, G. L. McKay (Hoard's 

 Dairyman, 37 (1906), Xo. 16, pp. 432, 433). — In discussing this subject the author 

 gives data obtained at the Iowa station and observations made abroad. 



It is not believed that the poor keeping quality of butter is due to an excess of 

 moisture so much as to unsanitary methods pursued and the use of overripe cream. 

 The author considers that "there is no danger of any maker incorporating too much 

 water who churns his butter in a granular condition and does not resort to abnormal 

 methods, such as churning at high temperatures, washing with warm water, over- 

 churning, or working the butter in water." 



On the composition of Dutch butter made in the creameries placed under 

 State control, T. van Sillevoldt (Gen. Dir. Agr. Min. Agr., Indus, and Trade 

 [Netherlands], [Circ], 1905, No. 5, pp. 31; 1906, Jan., Feb., Mar., Apr., pp. 4 each).— 

 Of 4,340 samples of butter analyzed during October, November, and December, 1905, 

 78 showed a lower Reichert-Meissl number than 24. The analytical results are here- 

 after to be published monthly, with a special report every 6 months on the samples 

 showing low Reichert-Meissl numbers. 



Bacteriological examinations of the butter of Stuttgart, A. Reitz (Arch. 



Hyg., 57 (1906), No. 1, pp. 1-28, figs. 5).— This is a detailed reportof the inoculation 



experiments with guinea pigs made to determine the presence of tubercle bacilli in 



gutter, previously noted from another source (E. S. R., 17, p. 1109). Tubercle 



bacilli were present in 8.5 per cent of the samples. 



Fungi in cheese ripening: Camembert and Roquefort, G. Thom ( U. S. Dept. 

 Agr., Bur. Anim. Indus. Bui. 82, pp. 39, figs. 3).— This reports in detail the myco- 

 logical studies referred to in the previous bulletin (E. S. R., 17, p. 79) on the manu- 

 facture of Camembert cheese in the United States. 



