cxviii Department of Daiky Industry 



city milk supply of Ithaca. All the farms from which Ithaca receives 

 its milk supply have been visited twice during the year — once during the 

 summer and once during the winter — and scored on the basis of the 

 sanitary condition existing on each farm. This work has enabled the 

 dairymen to make inexpensive improvements that have not been a hard- 

 ship to themselves, and has given to the city consumer milk of high 

 sanitary quality. 



3. Methods of testing cream for butter-fat. — Much research work has 

 been done on the testing of whole milk for butter-fat, but comparatively 

 little on the testing of cream. Immense c|uantities of cream are bought 

 and sold on the basis of percentage of butter-fat contained, and an 

 accurate basis of computation is therefore necessary. The Department 

 has been doing considerable work in order to determine the most accurate 

 methods for this purpose. 



4. Studies on the incorporation of moisture and salt in butter. — This is 

 of special importance at the present time in view of the general agitation 

 relative to the legal limits for butter. It Is hoped that this work will show 

 reliable methods for making butter containing uniform amounts of salt 

 and moisture. 



5. Studies in the variation of cream from the hand separator. — One of 

 the difficulties encountered when the hand separator is used on the farm 

 lies in the fact that the cream is not uniform from day to day. Various 

 factors control this cjuestion and the purpose of this investigation is to 

 determine what methods are necessary in order to get satisfactory results 

 from the use of hand separators, both from the standpoint of the dairy 

 farmer and from that of the creamery. 



6. Methods of cooling milk. — One of the most important factors in the 

 proper handling of milk is the maintenance of low temperatures. Since 

 this requires either an abundance of cold water or the use of ice, the 

 proper cooling of milk is a matter of some expense to the farmer. The 

 purpose of this investigation is to determine what methods are most 

 efficient and can be used with least expense to the milk-producer. The 

 proper cooling of all milk received at a creamery or cheese factory 

 would make it possible to manufacture a higher grade of products, which 

 would be sold for better prices and give better returns to the farmer. 



7. Metallic Havor in butter. — This is a trouble which causes serious 

 losses to the butter industry of this State and which has puzzled even the 

 best butter-makers. The discovery of the cause and of methods for 

 preventing its occurrence will be of great value to the butter industry. 



8. Factors determining the yield of cheddar cheese. — This is an im- 

 portant question from the standpoint of the cheese industry of the State. 



