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DKPARTMnXT OF A(;RICUI;H UE 
 
 DAIRY COMMISSIONKH'S imANCH 
 
 OTTAWA, C ANA HA 
 
 CHEMICAL INVESTIGATIONS RELATING TO DAIRYING 
 UNDERTAKEN IN 1904 
 
 BV 
 
 FHAXK T. Sill re, M.A. 
 
 Ctiemixt, Domimon Er/H'rimfntnJ fiirins 
 
 btjli.e:tim >ro. r. 
 
 Publiahed by direction of the Hon. SYDNEY A. FISHER, Minister of Agriculture, Ottawa, Ont. 
 
 MAY, lOO.-. 
 
 
DEPARTMENT OF AGRICULTURE 
 
 DAIRY nOMMISSIONER'S BRANCH 
 OTTAWA. CANADA 
 
 OSOARIZATION. 
 
 J. A. RuDDicK Dairy Commisaionpr, Ottawa, Ont. 
 
 J. C. Chapals Assistant Dairy Curomisainnrr, St. Deni« en 6a«, Que. 
 
 DAIRY mvisioN. 
 
 ♦ Chief, Ottawa, Ont. 
 
 A. W. W'ooDARD Official Rt>feroe, Buttrr and riiwsp, Montrral, Que. 
 
 C. Marker Superintendont Government Crenmerios, Calgarj-, Alfa. 
 
 W. A. Wilson Superintendent Government Creauieries, Regina, As»a. 
 
 C. F. Wiim^EY In charge of Cow Census Work, Ottawa, Ont. 
 
 EXTENSION or MARKETR nmSION. 
 
 W. W. MooBE Chief. Ottawa, Ont. 
 
 A. W. Ghindley fChief Cargo Inspector for Great Britain. 
 
 (Address: ('nrlton House, Elgin Drive, Liscard, (-heahire, England.) 
 
 FRUIT DIVISION. 
 
 A. McNeill Chief, Ottawa, Ont. 
 
 Dominion Fruit Inspectors. 
 
 r. J. Carey Toronto, Ont. 
 
 J. F. ScRiVER Montreal, Que. 
 
 E. H. Wartman Montreal, Que. 
 
 F. L. Dery Montreal, Que. 
 
 G. H. Vroom Middleton, N.S. 
 
 J. J. PiiiLP Winnipeg, Man. 
 
 Maxwell Smith Vancouver, B.C. 
 
 COLD storage pinsioN. 
 
 • Chief, Ottawa, Ont. 
 
 C. E. MoRTUREUX Inspector of Creamery Cold Storages, Ottawa, Ont. 
 
 •The Dairy Commissioner gives his personal attention to the Dairy ard Cold Storage 
 Divisions. 
 
 t Cargo Inspectors are sationed at Liverpool, Manchester. Bristol, London and Glasgow. 
 
I.KTTFR OF TRANSMITTAL. 
 
 To the Iloiiourablo 
 
 The Minister of AKrioulturc. 
 
 Ottawa, May 15, l!>Or.. 
 
 Sib, — I have the honour to present herewith Bulletin No. 0, Dairy Conuiiirisiimer'it 
 Series, 'Chemical Investigations It<>latinft to Dairying Undertaken iluriiiff lltot,' liy 
 Mr. Frank T. Shutt, Chemist, Experimental Farms, and beg to recoinniend that it be 
 printed for distribution. 
 
 I have the honour to be, sir. 
 
 Your obedient 8er^•ant, 
 
 J. A. KUDUICK, 
 
 Dainj Comnissluner. 
 
■\i, iwKsTiiivniiNs iii-:l\ti\i. th ii\iiniM; rMiHi!T\kH\ ihhim; iihi*. 
 
 Hv Khwk r. ^iuTT, M.A., K [ <"., 
 Chiinial, piiniiiiion Exi'i ritncninl t'lirmi 
 
 Fi i;.. liiiif tM liiiii' itiM -li(r.iliiiii-i UMrini; r.ri inalliT.^ n l.itliii; (■ tlii' .lairv irili ri'sta 
 fif <'iiiii'!.i ;iii' n f. riiil I.I till liilu.niiiirii-- nf iIt Kx|m riiiit iiImI Fiirtiis tiv t!ir l»,iir.v 
 C(iiiimi--Iii'iir. Ill till' pn •»! lit Imllc tin ,1 imii'iiic rt'port i. cimii of tlii' rii.iri- iiii|i.irtimi 
 of tlioc rfUfiirrlic* utnWrtiikiti ilnriiiur llif .vciir 1!M»4, iiti.itr tin f'..lli.\viii(f litlt.-i:- 
 
 'I'lir Kx:iiiiiiJiiti..ii of Milk |>r(>irvfc| with HviirciKi 11 I't roxi.l.. Iv, tin' I'r..c'.»-i ..f K. 
 (i. Kiin'li, ( 'i>|ii'tilinK< II. I)rlllii;irk. 
 
 A Criticiil Sltnlv (if ill,. ItMttcriii.ikiiit' I'riici'ns nf .liiii!i> K^ti'ii. 
 
 'I'll'' Aiuilv^i^ iif a 'Milk I'.'wilcr' Mliiniiicil liy tti«' I'.vMpiiraii'ni .if Wliiv. 
 
 Till' V..l:ililc Aci.i ('..nil lit .if Fal frnm Two-Y«'iir-OM Cli..-. 
 
 l{«iiiil A|iiiiiraMis ilivi-.il f.ir llif |)i'ti riiiination ..f Watir in l!n'lir. 
 
 KKPOKTON SA.MIM-KSOK MIl.K I'KKSKUVKU I4Y IIVl)K()(iK\ I'KUOXIDK, 
 HV IMJOCESS OK F. (1. K.»K' H, COPKNIIACiFX, DKNMAUK. 
 
 Uy llii:* prixM'SH ■ thf raw milk is hcatcil ti) a t«rni»Tatiirr ..f iiIhmU .Ml ili({rr«'!i C, 
 (122 lU'j;''''*''* F.), ami then a (•.•rtaiii very .-mail quantity nf a .^oluiimi nf hyilrio per- 
 oxidt' is acliltil. tin' milk stirrtil nr -.liakcii. ami kept at anid tiiiiiKraturi- for s-mi.' li.mrs.' 
 It is statt'il by Dr. KiTi'li that tin- milk is now frci' from hyilric iM'roxiilc ami prrffctly 
 sterilo. Dr. Korch fiirtlu-r says ' that if tlii' milk iu dwirod t.. he ki pt in a m 'dfiisrd 
 statt^ it can lio i-\ap. .rated as minli as riMpiirt'd in a vacuum apparatus and flw nvdric 
 peroxide iiddid.' 
 
 The saiii|il''s here reported upon w.-re thos<' which had heiii siihmitted liy the in- 
 ventor of the process to the llitrli ( 'ommis.sioner for Canada in l<<inclon, F]n({lai;d, hy 
 whom they were transtni'ted to the IKpartment of AKrieiiltiire, Ottawa. 
 
 The hex eontiiini'd two larp' tins and threi' smaller tin-. In eaeh of the irer 
 tins thcro was a hottle liolil'n^ ahoiit H Hiiid rninces of >n'lk; in the -mailer • - tlw 
 milk (nhout 10 oun(H\s), was not hottled. All were securely st .lied. One Ixitt'- .'id one 
 of the -nmllir tins were forwarded, as n>ceived, to Dr. ^V. T. ('onnell, Queen's Tni- 
 vprsity, Kingston, f.ir bacttrioloRieal cxnniiuation. 
 
 M ill.- Ill ll'ilflf. — This was (piile tlui 1, find the criuni which had ri>en was easily 
 re-incorporated hy slightly wariiiinjr and j -ntly ngitatint; the niilk. The milk had tho 
 appearance of liaving lH>«'n diluted or skimmed, l)eing well de.s,.ril)ed as " pixir ' or ' thin.' 
 
 It had a slight but distinct t..s;e or flavour, ritther unpleasant atiil not unlike that 
 produced by the action of heat on milk. There was no mnrke<l or efiaracterisHtr smell. 
 It had a very ^li(|rhtly alkaline reaction. 
 
 Examination was ma<!e for thi' following preservatives: Hydrogen peroxide, 
 fcrcalin, salicylic acid, boracic acid, and borax. The first nientio wd. hydrogen per- 
 oxide, was found to l>e present, but none of the others couhl be deteeted. 
 
 Analynin. 
 
 Specific gravity I'O.'ii! 
 
 Total solids ll':?!) 
 
 Fat 2i'> 
 
 Ash "71 
 
 f'lird (nitrogen x ii'2,')) 'VW 
 
 6—2 
 
'I'll)' |MTi'i'iii;iu> > i>t' tiil;il KiiliiU niul i>f fnt iii'<' li'>< tliiiii ih'iKi' in imriiuil milk. iiikI 
 
 wrfiiinly much U'l.iw tlii- KtniKliirdii or limits r ifni/.i'<l fur unruifi' liirif. milk. 'Vh>< 
 
 iiitlii'Dtionit "f .kiiniiiititt iirf t'Xtr<>Tn('l> xtronir. Tlii>- milk wmiM in I 'amnlH l»' m iintr<t 
 
 na Mow •till liinl. niniT it i* m'nornil.v hi>li| lli.il uiiiiiiiii' livrl'* in!lk niii-if I'lintnin ul 
 IfdNt ir.'t |ii r out flit. 
 
 MiU' III Tin. 'riii* wi'/< found to he purtiiill.v iliurni'il. iiul not iMinlliii. It wus of 
 n crciim.v folonr iiii.j |hi»«« •-■"•. I a jfri'in.v or oil.v .mill. ('Iiii«;iiiii to thi' iiii-iilc of tlwi 
 covff iinil Willi-, of ihi' tin wrro ii ivw lump!* of Wiirk iimtcriiil wliirli pron .1 t.. Iio 'iirtri'ly 
 flit Imprftrriiiti'il with iron ni-t. A driMxtit itoiduully *i'ttl<-d on iillowiii'.; tli< inllk to 
 »tatid. 
 
 Tin' rcai'tion w:h ^liirlitl.v iilkalini>. 
 
 Till' < xiiniiinition for pn'w'rviitivcn proved lhi> ppi'*cu<"»' of liydfotton ptroxidc. 
 Xi'ifiitivr n-siilt," wiri' oliiiiini'il for formuliti. Malicylii- iiciil, Ixinix und l'ora<'ic m-iil. 
 
 Annhjiin. 
 
 SiK-i-itlc LiMvlty 1"tt.-.H 
 
 Tot.al nfdid- L'.'.'TI . 
 
 Fnf "■<)•« 
 
 Ash I'll 
 
 Curd (nitr.>(it>n X fl'^.-i) «"-1 
 
 Thcge data indi<'ati' a ('otic4>nlrution of th< milk to ali mt oiii -linlf of its opi(jii!,il 
 vohmic. 
 
 Dr. \V. T. Coniull. who madi' a very careful und tl' ir ,\\\t\\ hintiriolo^riiMl I'xaininu- 
 tion. itulm us the rr-ult of liii! rcBearch that Imth of these iiiilk< are i-terile. 'I'lu' elaiins 
 of thp inventor in thi^" ri*i"'el ure, therefore, eorrei't. That the milk does not remain 
 iterilo for nny lenRth of tiime after openini; the containing vessel ir, howe-ver. al»o 
 •hown by Dr. Connell. whoHe report in full is uttaehed hert-to. 
 
 Judfirin); from the samples submit led for exnniination, it is not possible to draw a 
 favourable conclusion r<(irurr|in« the palatnbility of either of these inilkw or th'ir suit- 
 ability for (fenornl use. 
 
 KiNOSTos. (}NT., .March 7, l'*04. 
 Mr. Frank T. Siiur.. .M..\.. F.I.ll, 
 
 Chemist. Dominion KxiMrimentuI Farm*, 
 Ottuwu. 
 
 DiAii .Sui, — r have eomplet ' the exainiiiatiiin if the two spei-imins of Danish pre- 
 served milk (Koreh proce.-'*). ..lich you forwarded mc on February l><lh ultimo. I 
 append results of my examination. 
 
 1.— Bottle Packed in Large. Tin. 
 
 Bottle he''', al out S (junces. Tlie milk \va^ [w-lVctly lluid with criiim wll mixed. 
 There was no ' i.d oilour. but the milk liad an ui'rid bitter tasti' cliiiirinjr witli inr- 
 sistency '. > i),ilai..-. The Babcock test showed thi.-i .sample to contain :!'■ per cent fat. 
 None of the ordinary iireservatives were delected. The fat jflubule!* were very small on 
 niicrtiscopic examination. UaderioloHically, the milk wa.s sterile, (.'ivin^ ii'« ^f'wth of 
 bacteria, yeasts or mnulils though tested on various media, .'samples removed and 
 placed in st* rile tulK'^ and kept some at 37 degrees ("., and others at -'t iiegre<'s C 
 under both aerol'iC and anuer ibic conditiims, are still unchanKe<l ainl frci- from bacterial 
 growth (18 dii.vB). Uacteriu intriMluced into this milk ^rew without dithculty. 
 
 2. — Small Can Holding Ahout 10 Ounces. 
 
 .Milk in this evidently condensed, the 3p<'ciKc gravity boinn I'O'fi and fat 3'8 per 
 cent. The cream was not so well mixed, being present partially in the form of dis- 
 tinct small granules. This sample had a swec-t, ::uity flavour at first with a bitter, per- 
 
■Uti'lit iifitT tii<ti' whic'li wii- VI r\ <IU.ii.Ti I ililf. Tlii* iiiiiii|i|<' fMnliiiiifil irufi . ,.f 
 formolik'livili'. Hii'tiriolinfiriilly. thir. -ainplt H.I ■>(! rill'. Flur'iriu itt«v, in i' •«!.■ vlv. 
 E»i<l<'iill.v thirf nii' wit* imrtiiiUy •kiiiini4i| Li'Tir. i-onilcnuitii/. Varimi- |i<r-.ii- ir.s.l 
 both i«:iiti|>|i-,4 ii« (.. llnir jiiilHiii'iility. iiml ,i\\ iiixritil ihiit tlir tiiilk .Vif i|ii'iilii|l_v \iii- 
 palHt;il>li'. in t'lii't ili^iiurt'i iilily -i. | ciiiiihit -if ihiit tiidi milk W"iilil ■••iin I iny liifnv 
 uf iMMiirt iiilii|it<il (it ir. mrul u-c l"r ilu> nii""!! iilnin . 
 
 Yniir« truly, 
 
 (S«.|,) W. T. roNNKl.l.. 
 
 A cuiTic.vi. sirnv ok hik mi ii:itM« 
 
 .i.wiis i;sri;i'. 
 
 (i l'IJ«MK.SS uK 
 
 111 tin- ■l|H'C'itic',ltiilM till illMlll.r I'lllilll.- t.J lllVr IM-rll'l'll' ! ' .! lll'VV Mini 11-1 llll illl" 
 
 pruvoiiH'iit ill till lilt III- iiri>«'sii nf iiiiikMtf liiillir.' Hi- ■.liiliv: ' 'I'lii* iimiitiuii |iliiti> 
 to tho trt'iitiiitf III' iTciiiii or milk with iln' luTriii iji'siTiU'ij ^lll■-llllll•^ - viliiri'liy liiiti«r 
 miiy Ixi luiuli- ilirt<'t IrDiii -wiK-t rriiim, mul liii* fur it.s obji'tf the pnnlurtion of ii ti"'iil<'r 
 quantity of hiittcr in Iihs time iiiul with |i -- liiliniir: uiiil tin- Imttir thus pr'"iiii'iii will 
 be frou frmii iliciijrni'uhhi tluvmir ri»iiliintf truiii fmil \vii'ii>, ijnviyiil rmitr^. ^'arlii', 
 willows, &(•.. f,'it4'H 1 > i-iiw-, iiiiil i.iiiy. hy tin' ixt-ni.-i' of propiT cMri . 1m' krpi iinlctinitily 
 without gpoiliiitr ' 
 
 As r((raiHls th<' I'luilii lliiil a liiririT i|iliilitily "f hiittiT i« nlrtiiiinil l.y tlii» iiifthoil. 
 Mr. Estop »tiit«'n: ■ I tiiiil that I'v ii»iiiit my proi-o-M, !in.i cotiipiiriiiii it with thf pr'MHvss 
 ill ii»e lit pn'sfiit, thi.t I <,'aii pniiliu'c mi tlio avornKi', an txtra li.ilf poiiinl of Ihiiii r to 
 every gallon of fniiiii, ami that Ih" tiiiio takrn for tln' ••lniriiiii« is only ahoiit oni -half 
 that ordiuiirily takon ut preuent.' 
 
 Without unt4TliiK int.. ilctaiU it. may -iitliro to nay that llii- niclluMl cmi.siht.s in 
 U(l(lin){ to die i-nain, titli^'r swtf-» or sour, a -crtain iiuantily of a niixturi' rnmli' up of 
 popgin, 9U(fur of milk, ulniii, uv ill| iri-, .lo jiroportious of wliii'h iir<' jrivcii. 
 
 A quuiitify of swti't (Tran: iinil'Tm lompi.sition wa.s iliviiltul into tlin'i' i-ipial 
 portions by weight. 'A" won ul mI to ripen, an, I wa.s cliurncil iu tho usual maiinor. 
 'B' was allow«il *<i rijn n, f'.M' couilHiuinl tlu-n adileil uceonlinn to liircciions. mui 
 churned. To ' C wli ' still gwcct. lli<' rifiuircl quantity of tin- foinpounil wa.s added, 
 and the cream immcdl ly ehrrned. 
 
 The .^iiijerature oJ 'hi; thrtf <-huriiiiiv's< wa.« ilio same, viz., iM" F. ; the timoa of 
 churning ' for ' A ' 10 minutes, f or ' B ' l."; minutes, and for 'C 18 minuti-s. 
 
 It is apparent, thenfon', that instoml .f reducinj? the time re<iuired for eliuriiiiij? 
 this compound lengtbened it. 
 
 Tho butters were salti'd in the irraiiukir state at the rat^' of A oz. ikt II.., and ira- 
 mediatoly workeil and weighed. 'Ihe weiuhts of luittor severally olitainiil are as fol- 
 lows: 
 
 'A," from ripiiieil eream. i.nlin ny nietlii'l. 
 ' H." " " " Fst<p'- process. . 
 
 '(',' ■• -sweet' " " 
 
 l.lis. 
 II 
 II 
 11 
 
 1 
 
 I) 
 I 
 
 These results allow- very clearly that tho claim of an inerease<l yie-ld of itter by 
 Ihf Estep process is • ..founded. It is evident that the usf- of the eoinpoun . ooes not 
 iiffe<-t the weight of the butter produWMl. -Vocording to the claim niiide, from the 
 quantity of croain used iu this lest, there should have been from 'B' and 'C a'out 
 i pouiiils more butter than from ' A.' 
 
Water. 
 Fat. . 
 Curd . 
 Salt . . 
 
 8 
 
 Analysin of Uullers. 
 
 'A' 'B' <c' 
 
 li>""> 14"21 14*(!4 
 
 **<'-8;3 82-41 8r4it 
 
 i'""'i rm vv.\ 
 
 VX'.i 2'(Il' SU 
 
 The almv.. .lata .lo not in.lieaU. any siKniti,-„nl ,litl,.r..,u.,.s i„ ..„n,|.,Ki,i„n ■ the In.t 
 tors ar. .u.-h as nn.^lu I.. „..,ai„od fr„„. any .hnv ..lu,r„i„.,.s l.y ,h.. Ll ,";.,. 
 
 n, as..orta>n .f ,.uy of the mixtu.>. h,I,I..,I n-rnains in tl... IuIUt. ,I,o a f ' f' and 
 
 ^ut w?u. t! .M.rt^:^" "•""'-• ^""■"■'- """ ""- •^■■•■•■•'-'^ ' ^^^^^^ 
 
 treated tr:t i^.l^^l^f *" """"' ''"' ""' "'"'■"^""'- "^ '-'' - ^'- '"■"- f- the 
 Dairy , x,„ rts t.>t..,| .|„.s<, l,„.t,.r> whil.. still (n.l, a.pl ;.f.,.r „ ,,. ri,„| of tlinv 
 
 MFUv I'OWDKIi FROM Till- KV \|>()i{ATl()X OF WIIKV. 
 
 ilii 
 
 lis material is pro.luc.'d simply l,v tlu- .•vaporation of vvli..v o,,! „, ,v , .i 
 
 ^ .■..ns..N...d . ,^-p,.,„,„.., ,„ ,,.. ;„,.,„.,„.,„ J „/';;;;;,; "^ ; ." ; V rT;:;" S 
 
 Ram.snn,. stai.« that a similar pro-hu-t is n.a.I.. -n,! l.,r.'..Iv ns.. In > 1 V ■^"- ''■"'"! 
 nortiu.rn Knropo. an.l M.at it is ..onsi.l..r<.,l uL paiLabf": !:„;;,."ir "' '""""""^ "' 
 
 Vomponitioii itf Mill,- /•oirilir. 
 
 Aloislnrc 
 
 .„ . , . •■fT.-i 
 
 Alhiimin and nitroj^t^nous bmlies ,• 
 
 Fat '- '"' 
 
 ,,.„ ;!'!»i 
 
 Milk siiRar (hy difference). ... - ,. ,_ 
 
 A.h '-■' 
 
 T'l'S 
 
 ino'oo 
 
 We may no.iee fir.st the small jH-nvntap. of wat..,- pn.s..nt. To this n.av I,., 
 attributed its apparently excellent ke,.pin>r .pnditi.s 
 
 'nf ,;" ^^*|',^°''7'"'' eompound« (Hlhumin). this powd..r .-ipproxiM.at.s .-, r.ai,, 
 ot el >,.,«,.. thoufrl. c.ns.derably poorer in this res,H..t ,h„„ (^.„„„,i„„ ,,,,,4' 
 usually contains in the neighbourhood of S". p, r .-..nt protei.ls 
 
 In the mannfaelure ..f eheese the in..orp..r.,tinn of ,he fat 'is „.nallv vor ..nnlete 
 
 ^\e .liould „o,, tlHTofore. expect to find a lar^e p,.,v< nta.. of .!,is oon.-,!;,;,;; in thU 
 
 largely 
 
 c'laSvSes 
 whiili 
 
by-product. Nevertlieless, whon considered as nn article of food this milk powder is 
 found to contain a very fair proportion of fat. 
 
 Pructicully three-fourths of tlic product is milk sugar, a soluble and easily digested 
 carbohydrate. The percentage of tlii.s constituent in normal milk is about 475. 
 
 The mineral matter or ash is about ten times the amount present in milk, and 
 naturally consists largely of phosphates of lime and pota.sh. 
 
 Sunnning u|), we may say that the analytical data show clearly that this prepara- 
 tion has a ilistinct nutritive value. As to tiie economy of the process and the possi- 
 liility of such a material becoming popular as an article of food in Canada, the writer, 
 however, has his doubts. 
 
 THE VOLATILE ACID CONTENT OF FAT FRO.M TWO-YEAR-OLD CHEESK. 
 
 In a recent case before the courts in England in which the genuineness of certain 
 Canadian cheese was que.stioned, the point was raised as to the changes which might 
 take place in the composition of the fat on kec^ping the cheese in cold storage for a 
 considerable period, say as for one ur two years. It was hild by some that such changes, 
 if any. might result in a decrease of the volatile fatty acid content, and thus furnish 
 data similar to those obtained when cluvse has In-en adulterated with foreign fat. 
 
 To obtain data upon this important matter we have analysed a cheese made at 
 Woodstock in September, 1002. and subsequently kei)t by the Dairy Commissioner for 
 26 months in cold storage. Though somewhat strong, this cheese on its arrival at the 
 laboratory was found to be sound and good. Its composition, as revealed by analysis, 
 is as follows: — 
 
 Water 29'62 
 
 Fat 36'55 
 
 Curd 32'86 
 
 Salt "97 
 
 100"00 
 
 These figures do not indicate any abnormality as regards composition, but may be 
 regarded rather as representing the (jiiality of the average output of Canadian cheese 
 factories. 
 
 In the determination of the proportion of the volatile fatty acids, more commonly 
 known as the Eichert Number, the fat was dissolved out of the cheese by means of. 
 cold ether. The ether was then allowed to si)ontain'ously evaporate and the fat sub- 
 mitted to niialysis according to one of the most approved methods. 
 
 The Keichert Number is obtained from the distillation of the saponified fat, after 
 acidification, by the titration of the distillate with a deci-normal soda solution. For 
 genuine butter fat this number, according to Keiehert, Ilehner, Allen and other authori- 
 ties, lies between 12'5 and 1.'). W^hen butter and <-heese are adulterated with foreign 
 Ifat, as with margarine, this number is very much lower. The closely concordant 
 results of dui)lieate analyst's of the 'fat of this twii-yi>ar-old ehoeso gave an average 
 Reichert Numlx-r of 13'4.'). This gives most satisfactory i)roof that in this case at 
 least cold storage for a period of more thiui two years had not materially affected the 
 volatile fatty acid content. 
 
 Further experiments are now in course with cheese, the complete analysis of which 
 has been made, to ascertain possible changes on keeping under varying conditions of 
 temperature. &c., for lengthy periods. It is satisfactory, however, to note that this in- 
 vestigation, so far as it has Ix'en prosecuted, has furnished data supporting the con- 
 tention that age and cold storage do not affect genuine cheese so as to render it liable 
 to be confounded with the ' tilled ' or adulterated article. 
 
10 
 
 APPAUAIUS FOK THK DKTKUMINATIOX OF WATER IN BTTTER. 
 
 Carroll's tester.* 
 
 This apparatus comprises a special measure for the butter, glass tubes in which 
 the butter is melted and the separated water measured, a water-bath furnished with a 
 spirit lamp and a wooden rack to hold the tubes when the reading is made. 
 
 The butter being pushed out of the measure into the tube, the latter is corked and 
 placed upright in the water-bath. The tulx^s arc then allowed to remain (with occasional 
 n-moval and agitation), in the boiling water for about 45 minutes, by which time it 
 is stilted that all the water will have separati d from the fat and collected in the lower 
 and graduated Jiortion of the tube. 
 
 A large number of trials were made, following the directions as closely as possible, 
 but satisfactory results could not be obtained. In the first place, it was found practic- 
 ally impossible in a large proportion of the tests to make out with any degree of shari>- 
 ness the junction of the watery layer and the separated butter fat. owing to the presence 
 of suspended curd. Secondly, the readings in every iiustance were much too low, even 
 when made on the supposition that the line of demarkation between the water and the 
 fat was above the curd. 
 
 The following data inebidn the results obtained by this tester on two samples of 
 butter. For the purposes of comparison the percentages of moisture in the same butters 
 obtained by gravimetric analysis are given: — 
 
 Moisture. 
 
 Ily Gravimetric By Carrolf! 
 Analysis. Tester. 
 
 Sample 'A,' print butter, C.E.F. 
 Sample 'B/ print butter, C.E.F. , 
 
 1376 
 
 1313 
 
 :9'0 
 8'0 
 
 6"0 
 4"0 
 
 It is evident from these n^sults that in our hands the apparatus has not proved 
 trustworthy, and that we could not recommend it even when only approximate per- 
 centages are required. 
 
 THE (JKI.UAItl) Bl TTKIt TKSTKR.* 
 
 By this method the water content of the butter is found by determining the loss 
 by weight that follows when the butter is submitted to such a temperature that will re- 
 sult in the evaporation of the water, but not cause decomposition of the fat. Fifty grains 
 of butter are weighed into a small porei^lain dish toK<ther with a metal stirrer and a 
 small quantity of an attenuating material. The dish is now placed on the ' evaporator ' 
 and the gas burner lit. Very shortly after the butter melts, bubbles of steam are seen 
 to rise and escape. The elimination of the water is assisted by occasionally stirring 
 the melted butter. Tn 'S to l."> minutes' the evaporation of the water will be com- 
 plete (known by the ce.ssatiim of tlie formation of froth), and the dish is removed from 
 th(! evaporator to coed and l)e re-weighed. The difference between the first and second 
 weighings, multiplied by -', gives the percentage of water in the butter. It will be seen 
 from this outline of the operation that the methml is practically one of gravimetric 
 analysis. 
 
 • The Dairy Supply Co., Ltd., London. W.C. 
 
 ••G. R. Geldard, 34 Stanley Road, .Manolics ter, England. 
 
u 
 
 All the necessarj' apparatus to conduot the test, including the balance and weifrhts, 
 gaa burner, dish, stirrer, &c., is furnished by the patentee, and tiie accompanying in- 
 strue'ions are explicit and readily followed. 
 
 The degree of accuracy obtainable by this process was ascertained by det<"rinining 
 the percentage of water in two saniplo:i of butter, and making estimations by an ip- 
 provod method of gravimetric analysis for comparison. The following data were 
 obtained : — 
 
 Moisture. 
 
 Sample 'A,' print butter, C.E.F, 
 
 Sample ' B,' print butter, C.K.F. 
 
 Analysis. 
 
 By Oeldard's 
 Apparatus. 
 
 
 fl.fO 
 
 1.T7C 
 
 i i:rs 
 
 
 [i;rG 
 
 
 \v.y-2 
 
 1.T1.T 
 
 i:i-2 
 
 
 i;V:J 
 
 These results are extremely i^atisfactory, and .show tliat the method is capable of 
 furnishing data in close accordance with those obtained liy aceei)tcd methods of analysis. 
 It i«, of course, necessary that the weighings be made with accuracy, and that through- 
 out the (>))eratiiin prcit carr should 1m? exercised to avoid any loss save from evapora- 
 tion of the water of the butter.