57 



L. A. ROGERS. Cold storage of Butter. The Dairy, Vol. XXII, 

 No. 254, 39. March I5th, 1910. 



The causes of changes in butter being: the action of bacteria 

 and other micro-organisms, spontaneous chemical changes which 

 may take place without the action of vital force, extraneous fla- 

 vours which may be absorbed from the atmosphere, wood, or other 

 surroundings ; storage becomes a question of protecting butter from 

 absorption of foreign flavours, and holding it at temperatures suf- 

 ficiently low to check spontaneous chemical changes and deterior- 

 ations due to previous bacterial growth. 



Results from experimental butter held at 10, o, and 32 F. 

 ( 23.3, 17.7, o, C.), have consistently shown that the condition 

 in which butter is found after remaining for a while in storage is 

 much more dependent on methods of manufacture than on the 

 storage temperature. 



The difference in the condition of butter coming from storage 

 at high and at low temperatures is much greater with butter made 

 from poor cream than with butter made from good cream. 



However, the flavour of butter may be damaged by absorbing 

 odours from the surroundings: ammonia, paraffined wood, fruit and 

 others, dependent upon storage conditions and cares used. 



Coulommier, Pont l'Evque and Camembert. Soft Cheese- 

 Making. {fourn. of the Bath and West and Southern Counties 

 Sac., Fifth Series, vol. Ill, 1908-9). Journal Board of Agnc., 1909, 

 London, p. 789. 



" Experiments were undertaken at the Dorchester Show for the 

 purpose of ascertaining the value of different qualities of milk for 

 making the varieties of soft cheese known as Coulommier, Pont 

 1'Eveque and Camembert. 



The experiments showed: (.[) that the profit on making these 

 cheeses is considerably more than on selling the whole milk; 

 (2) that while the milks richer in fat make the better quality 

 cheese, the higher price paid for such milk does not show such 

 a corresponding advantage in the price paid for the cheese as to 

 warrant the use of richer milk than that usually yielded; and (3) 

 that Shorthorn milk is more suitable for soft cheese-making than 

 milk from Kerry cows. " 



