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Review of Foreign Dairy Literature

Storrs, Connecticut

ABSTRACT

VAN DAM W. AND SIRKS, H. A., Proef Zuivel Boerdery to Hoorn-Netherlands. Studies in Regard to Body and Consistency of. Butter in the Netherlands.

1. The object of our investigations was to ascertain the varyingdegree in which creamfats from the different provinces of the Netherlands at different seasons of the year are subject to crystallization, this varying liability to crystallization being one of the most important factors determining the body of butter made from the cream. The degree of the tendency to crystallize was determined and numerically expressed by the application of the dilatometric method described in an earlier paper.¹ The amount of the expansion of 45 per cent creams on heating from 13° to 28°C. after cooling to 12°C. for twenty-one hours, was taken as a measure of the firmness to be expected in the butters made from them by faultless methods of manufacturing.

2. Every two weeks we examined the creams from twenty dairies, selected in such a way as to cause the influence of different circumstances in the production, as food, treatment, soil, etc., to come out as clearly as possible.

¹ cf. Verslagen van Landbouwkundige Onderzoekingen der Rijkslandbouwprœfstations 16.1 (1915).