880 EXPERIMENT STATION RECORD. 



.slime, and in the cream, butter, and butteimilk. Notes are given on 

 the scoring and keeping qualities of the ))utter. The conclusions 

 drawn from the tests follow: 



" One and one-half tablespoonfuls of pres^ervative, containing 82.5 per cent boracic 

 acid, and added to 15 gal. of milk, t^howed a rine of 0.11 percent acid in the milk at 

 the end of 38 hours. In a similar quantity of milk, without a preservative, the per- 

 centage of acid rose 0.36 in the same number of hours. At the expiry of the 36 

 hours the jireserved milk was faintly acid to taste, while the unpreserved milk was 

 very acid. 



"The percentage of acid and the specific gravity of the preserved milk were found 

 to be lower at the top of the milk supply, when compared with the bottom, and pro- 

 portionatel}' lower than the imj)reserved milk. 



"Boracic acid gives to milk a liquefying property in the lu-esence of a high per- 

 centage of lactic acid, similar with milk after sterilization by heat. 



"Milk preserved with boracic acid may slowly rise in the percentage of acid, but 

 it may suddenly increase to a high i:)ercentage in an abnormally short time. 



"There accompanied the preserved milk, separator milk, and cream a faint l)itter- 

 ness which was not noted in the unpreserved samples. 



' ' The boracic acid added to the milk was principally expelled in the separator milk 

 in the process of separation. 



" [Cream to which] 80 gm. of preservative was added . . . showed a rise of 0.08 

 per cent at the end of 69 J hours, while the unpreserved cream gave a rise of 0.23 per 

 cent acid in the same number of hours. 



"The boracic acid added to the cream was to a large extent removed in the butter- 

 milk and washing Avater. . . . 



"Milk preserved with boracic acid and the cream again preserved with additional 

 acid will produce sweet unsalted butter of a low keej^ing quality, quickly affected 

 with rancidity and l^itteruess. 



"A pink mold will flourish in the presence of boracic ai'id in butter, when both 

 the milk and cream have been preserved and when no salt has been added to the 

 butter. . . . 



' ' Bitterness accompanied the butter manufactured from preserved milk and cream 

 when no salt was used in the butter, and the bitterness became exceedingly strong 

 after a period of keeping. Butter with the salt and additional boracic acid did not 

 develop the jaronounced bitterness. 



"The best keeping butter in the test proved to be the samjile to wliich preserva- 

 tive was added to the milk, cream, and again to the butter, but the Iwtter was salted 

 at the rate of 82 per cent." 



Composition of butter made in the Netherlands and conditions 

 ■which control the changes in composition, J. ,1. L. A'ax lli.is {Zet/- 

 den, pj). 12). — The study was undertaken because at certain seasons 

 butter made in the Netherlands was rejected by the official English 

 chemists as adulterated with '"margarine or some other fat than butter 

 fat." The Engli.sh chemists based their conclusions upon the low per- 

 centage of soluble and insoluble fatty acids, while in the Netherlands 

 the amount of volatile fatty acids present is considered the better 

 criterion. The volatile fatty acids bear a nearly constant relation to 

 the soluble fatty acids, being 89 to 95 per cent of the latter. The 

 object of the study was to collect evidence to show that during the fall 

 months the amount of volatile and of soluble fattv acids in the butter 



