Dry matter yields and quality of organic lupin/cereal mixtures for wholecrop forage

In view of climate change predictions and the general desirability of increasing the amount of home grown protein, a case exists for the investigation of lupins and lupin/cereal bicrop combinations as wholecrop forage on organic farms. A replicated randomised block trial is described which took place at the Royal Agricultural College, Cirencester, in 2005. This involved spring sown blue, white and yellow lupins, millet, wheat and triticale and lupin/cereal bi-crops. Data for dry matter yields for wholecrop silage, crude protein, MAD fi bre content and estimated ME, are presented for a single harvest. It is concluded that white lupins and white lupin bi-crops with spring wheat or triticale offer the best prospects for a viable wholecrop forage crop in an organic situation

Bacteriology of cheese III. Some factors affecting the ripening of Blue (Roquefort type) cheese

BIue cheese (roquefort type) represents a cheese type of considerable commercial importance in the United States. It is not only consumed in the natural condition but is also used in making various products, such as cheese spreads, salad dressing, etc. Much of the blue cheese used in the United States is imported from various European countries. Although this type of cheese has been made in the United States from cows\u27 milk for some time, the industry has not developed to any extent. In the various attempts to expand the blue cheese industry, American manufacturers have met with a number of difficulties. These include (a) the failure of the cheese to develop enough of the characteristic flavor in a reasonable length of time, (b) the failure of the mold to develop properly in the cheese, (c) the lack of uniformity in successive · lots of cheese, (d) the yellow color of the cheese, especially when made during the period of luxuriant pastures and (e) the relatively high cost of manufacture as compared to that in certain other countries

Bacteriology of cheese I. Effect of pasteurizing the milk on the nitrogenous decomposition in Cheddar cheese

The effect of pasteurizing the milk on the nitrogenous decomposition in cheddar cheese was studied with nine series of cheese. Each of six series contained two cheese, manufactured at the same time from equal portions of the same lot of milk, one cheese being made from raw milk and one from pasteurized milk. Each of three series contained three cheese; one cheese was made from raw milk, one from pasteurized milk, and one from 90 percent pasteurized and 10 percent raw milk. Changes in the nitrogen distribution in the cheese were determined by chemical analyses of cheese serum at intervals during ripening. The cheese serum was obtained by submitting a mixture of finely divided cheese and sand to relatively high pressures in a laboratory press. The analyses of the cheese serum included determinations of total nitrogen, amino nitrogen and various nitrogen fractions which were soluble or insoluble in trichloracetic acid, ethyl alcohol, phosphotungstic acid, or tungstic acid. The cheese was scored for flavor and the flavor criticized at the same periods that chemical analyses were made. In all of the cheese there was a steady breaking down of the proteins as indicated by increases in the various nitrogen fractions determined. During the early stages of ripening, there was little variation in the amounts of the various fractions in the serums of the raw and the pasteurized milk cheese. After longer ripening, the amounts of the various nitrogen fractions were definitely larger in the serum of the raw milk cheese than in the serum of the pasteurized milk cheese, which indicates a more rapid and extensive breakdown of the proteins in the cheese made from raw milk. After about 2 months of ripening the flavor scores of the cheese made from raw milk were regularly higher than those of cheese made from pasteurized milk. The cheese made from pasteurized milk was generally characterized by a lack of flavor and a tough rubbery body. The amounts of the various nitrogen fractions in the serum of the cheese made from 90 percent pasteurized and 10 percent raw milk were usually intermediate between the corresponding values for the raw milk and the pasteurized milk cheese, although they more nearly approached the values for the raw milk cheese than those for the pasteurized milk cheese. The cheese made from the mixed milk developed a flavor essentially the same as that of the raw milk cheese and did not lack flavor as did the cheese made from pasteurized milk. The high quality cheese, which was made from raw milk or a mixture of raw and pasteurized milk, was regularly characterized by the presence, in the cheese serum, of relatively large amounts of the nitrogen fraction soluble in trichloracetic acid but insoluble in ethyl alcohol, and also by the presence of relatively small amounts of the fraction insoluble in trichloracetic acid

My Native Grounds

In 1957, near the end of his life, Royal France, a Rollins College economics professor for over twenty years, published My Native Grounds, a memoir that chronicles his life of service and commitment in the first half of the twentieth century. His story, which provides insights and perspectives on American life during the first half of the twentieth century that only an active participant could furnish, will appeal to scholars of both Florida and national histories, particularly those interested in American civil liberties history. This exceptionally well written, readable memoir will appeal as well to the general reader who has an interest in early twentieth century American life

Bacteriology of cheese II. Effect of Lactobacillus casei on the nitrogenous decomposition and flavor development in cheddar cheese made from pasteurized milk

The extensive use of pasteurization with various dairy products, for the destruction of disease-producing organisms that may be present and for the improvement of the keeping qualities, suggests that the process may have important advantages in the cheese industry. Cheddar cheese made from pasteurized m.ilk with the usual cheese cultures tends to ripen slowly and lack flavor and aroma so that, if a desirable product is to be obtained, the use of additional cultures in the milk seems necessary. Bacteriological studies on cheddar cheese made from raw milk have shown that Lactobacillus casei commonly grows extensively in the product and that often enormous numbers are present after some weeks of ripening. These results suggest that there may be an advantage in adding L. casei to pasteurized milk to be made into cheddar cheese. This is especially true when the pasteurization exposures are high enough to insure the destruction of any disease-producing organisms present. Such exposures would be expected to destroy a large percentage of the total organisms in the raw milk. In the past much of the pasteurized milk made into cheddar cheese in certain areas has been flash pasteurized at relatively low temperatures, the primary purpose being to control objectionable fermentations in the cheese

Bacteriology of cheese VI. Relationship of fat hydrolysis to the ripening of cheddar cheese

Cheese made from raw homogenized cream mixed with skimmilk (raw or pasteurized) commonly developed a rancid flavor early in the ripening, but the condition tended to disappear as ripening progressed, and eventually the cheese was not rancid and was more satisfactory in flayor than cheese made from pasteurized milk or from pasteurized homogenized cream mixed with pasteurized skimmilk. In some cases it was more satisfactory in flavor than cheese made from raw milk. Cheese made from pasteurized milk had very low fat acidities and lacked flavor, whereas cheese having definitely higher fat acidities commonly had more flavor. Raw milk cheese had lower fat acidities than that made from raw homogenized cream with skimmilk but somewhat higher acidities than that made from pasteurized homogenized cream with pasteurized skimmilk. Addition of pancreatin to pasteurized milk for cheese resulted in a disagreeable rancid flavor immediately after manufacture, and the condition did not disappear during ripening. In most instances the ripened cheese also was bitter

Geology and Ground-water Hydrology of the Ingalls Area, Kansas

This report describes the geology and ground-water hydrology of a 540-square-mile area in Finney and Gray Counties, Kansas. The city of Ingalls is approximately in the center of the area, which is in the Finney lowland and High Plains physiographic provinces and is crossed by Arkansas River. The normal annual precipitation is 19.93 inches, and the mean annual temperature is 55° F. The rocks exposed in the Ingalls area are sedimentary and range in age from Tertiary to Recent. The geology of the area is described, and cross sections show the extent of the unconsolidated deposits in the subsurface. These unconsolidated deposits are about 140 to 300 feet thick and yield water to wells for all public, domestic, stock, and most irrigation supplies in the area. The quantity of water in storage in that part of the area that is 10 miles wide and 24 miles long and lies adjacent to Arkansas River between Pierceville and Cimarron amounts to about 130,000 acre-feet in the alluvium of Arkansas River and about 2,700,000 acre-feet in the Ogallala formation beneath and adjacent to the alluvium. The ground water in most of the area is moderately hard, and the water of Arkansas River and the alluvium north of the river is very hard. Data collected from seven aquifer tests and analyses of the data are included in this report. Three aquifer tests were made of the alluvium of Arkansas River and four of the Ogallala formation. The coefficient of transmissibility of the alluvium computed from the test data ranged from 97,000 to 180,000 gpd per foot and of the Ogallala formation from 12,000 to 61,000 gpd per foot. The storage coefficient of the Ogallala formation is about 2.5 x 10-4. The hydrologic and geologic data on which this report is based include records of 231 wells and test holes, logs of 89 wells and test holes, and analyses of 14 samples of water