DAIRY FAEMING^ — DAIRYING. 87 



"These results give practically the same average percentage of water in the butter 

 worked by the 2 methods, showing in connection with the above experiment tliat 

 the size of the granules of Imtter when churning stops has more influence on the 

 amount of water left in the finished butter than does either of these 2 methods of 

 working the butter." 



White spots on butter, E. H. Farrington ( Wisconsin Sta. Rpt. 

 1899^ pp. 118-1'20^ Jig. <F).^Te.sts were made to demonstrate the cause 

 of white crystals entirely unlike mottles or white curd spots appear- 

 ing on the surface of butter, especially on prints or bricks of butter 

 in a refrigerator. Two 1-pound bricks from the same churning were 

 kept at 50" F. in glass jars, one of which contained about 1 in. of 

 water and the other the same quantity of sulphuric acid. The ])utter 

 was raised above the liquid in each case. In the dry atmosphere of 

 the jar containing the sulphuric acid crystals began to form on the 

 surface of the butter within a few hours and nearly covered it in a few 

 days. In the moist atmosphere of the jar containing the water no 

 crystals formed on the surface of the butter, which, however, was 

 covered with drops of brine. A second trial at 70° F. gave the same 

 results. "Such spots are not an indication of defective salt, that the 

 workmanship is poor, or the butter bad; they simply show that the 

 liutter has been kept in a cold place which at the same time was so 

 dry that the water of the brine evaporated, leaving the salt on the 

 surface." 



The action of proteolytic ferments on milk with special refer- 

 ence to galactase, the cheese-ripening enzym, S. M. Babcock, H. 

 L. Russell, et al. ( Wisconsin Sta. Rp>t. 1899^ pp. 157-17 J}.., figs. 11). — 

 In the investigations here reported, the object of which was the difl'er- 

 entiation of galactase from trypsin and other ferments, quantitative 

 determinations were made of the different decomposition products 

 formed by various ferments in sterilized milk. The ferments used 

 were the enzyms galactase, trj^psin, pancreatin, pepsin, and rennin, 

 and the bacteria Bacillus suhtllls, 2 species isolated from imperfectly 

 sterilized milk and designated B. 299 and B. 83, B. acldl lactlcl and 

 B. eoli communis. Samples of fresh separator milk which had been 

 sterilized were inoculated with these ferments and inculcated at 37 

 to 38° C, for periods ranging from 1 to 16 weeks. Two per cent 

 of chloroform was added to the samples inoculated with enzyms to 

 prevent the growth of any bacteria present through possible contam- 

 ination. The chemical analyses, which were performed in two inde- 

 pendent series, involved determinations of the albumins and casein 

 (precipitated by heat and acetic acid), albumoses (precipitated by zinc 

 sulphate), peptones (preciptated by tannic and phosphotungstic acids), 

 amids (not precipitated by reagents), and ammonia. The analytical 

 methods employed are briefly described, a detailed account being given 

 in a separate article (see p. 19). The results in detail are given in 

 tables and are also shown graphically in a series of diagrams. 



