592 EXPEKIMENT STATION RECOKD. 



before adding the calcium chlorid and rennet, 2^ per cent of the milk 

 was replaced l)y skim milk which had hoen kept at ■^0'-' C. for 1 to 2 

 hours or by skim milk to which different pure cultures had been 

 added; 5 per cent was replaced by fresh whole milk; or ^ per cent was 

 replaced by partly ripened cheese which was thoroughly powdered 

 and mixed with the milk. In a large num))er of the experiments the 

 curd was subsequently heated at 40 or 45^ C. to hasten the separation 

 of the whey and to increase the adhesiveness of the curd. The data 

 for all of the experiments are given in taliular form and are discussed 

 at some length. 



The results in general agree with those obtained in the earlier exper- 

 iments. By the use of calcium chlorid and pure cultures normal cheese 

 of different kinds was made from skim milk and also from whole milk 

 which had been heated at a high temperature. In 23 of the tests in 

 which normal cheese was made from heated milk the average yield of 

 ripe cheese was increased 32 per cent over that from unheated milk. 

 The average increased yield of dr}^ material in the cheese amounted to 

 12 per cent. This gain is considered more than sufficient to pa}^ for 

 the cost of heating and a clear profit where pasteurization is required. 

 Heating at 100'-' increased the yield over heating at 85-90^, due to a 

 more complete coagulation of the soluble casein. In none of the 

 experiments was the subsequent heating at 45 - sufficient to reduce the 

 percentage of whey in the curd or ripe cheese to that in cheese made 

 from unheated milk. 



A sour milk cheese of normal quality was prepared from heated milk 

 to which 10 per cent of sour milk was added without the use of cal- 

 cium chlorid. This is noted as essentially the same result as that 

 secured by Hamilton (E. S. R., 12, p. 288). 



Evolution and development of the dairy coav, Kate M. Bcsick {Amer. Cheese- 

 ■/iKilrr, 15 {1900), Xo. 177, pp. 0, 7). — A general discusision. 



Studies on the milk production of individual cows, F. Hcbxer {Molk. Ztg., 

 14 (IHOO), Xn. 26, pp. 437-440). — A nuinthly record of 40 cows for one year is given, 

 with a sunnnaiy of the prinei])al data and notet^ on the management of the herd. 



Feeding experiment with palm-nut residue, P. Yieth {Milch Ztg., S9 {1900), 

 Xo. 19, pp. 294, 295). — In an experiment with 6 cows, covering 4 periods of 10 days 

 each, the residue from the manufacture of oil from palm nuts was compared with an 

 equal quantity of a mixture of cotton-seed meal and bran (1:3) in rations otherwise 

 alike. The results as regards both the total yield of milk and the yields of fat and 

 solids were slightly in favor of the ration containing the palm-nut residue. The cost 

 of the palm-nut residue was also 4 per cent cheaper than that of the contrasted feed- 

 ing stuffs. 



Value of molasses as food, P. Hoppe {Ztachr. Yer. Deut. Zuckerind., 1900, Xo. .535, 

 II, lip. 71-->-70.'; (0,ii. in ./our. Chem. Sor. [London], 7S {1900), Xo. 436, II, p. 681).— In 

 experiments with cows, 5 kg. of molasses per day was fed without injury to diges- 

 tion. As a rule, the milk yield was increased, although the percentage of fat waa 

 distinctlv diminished. 



