No. 6. DEPARTMENT OF AGRICULTURE. 97 



CONDENSED, VERSUS FRESH MILK AT ENCAMPMENTS. 



One of the somewhat singular conditions that attracted the attention of the 

 Dairy and Food officials during- their visits to the various military encamp- 

 ments of the State, was the fact that the use of condensed milk had assumed 

 such large proportions on the field. It is believed that a majority of the mil- 

 itary companies had resorted to the use of condensed milk in preference to 

 whole milk, such as was usually supplied by neighboring dairymen and 

 farmers. 



This was mainly due to the fact that in previous years, the milk supplied to 

 the soldiers was found to be doped with formaldehyde, skimmed or watered. 

 It is gratifying to add that some of the violators of the law were arrested, 

 convicted by a court trial and sentenced to the payment of heavy fines and 

 costs. 



A special report upon the subject of condensed milk and invalids' foods pre- 

 pared by Prof. C. B. Cochran, Chemist of the Bureau, who analyzed all of the 

 leading brands, had a wide circulation. When made from whole milk, con- 

 densed milk was not subjected to criticism; but when manipulated for gain, 

 and when not properly handled, it may be placed upon the market in a condition 

 so that it would contain very little life-sustaining properties. Fresh milk, on 

 the other hand, is regarded as a typically perfect food. Prof. Cochran's report 

 is one of special value and importance. 



The examination made into the milk supplied to these encampments during 

 1907 proved that the work of former years had borne excellent fruit, as the gen- 

 eral condition and quality of the samples analyzed was excellent. The military 

 officers in charge of the encampments expressed themselves as being highly 

 pleased with these invstigations, knowing the harm that has been done by the 

 unscrupulous adulterators in preceding encampments. Thej- co-operated in 

 every manner with the Dairy and Food officials. 



THE USE OF COMMERCIAL BACTERIAL FERMENTS. 



Several years ago, the use of commercial bacterial ferments, in milk, 

 cream, cheese and butter attracted much attention in Denmark and Germany. 

 In this country, several scientific gentlemen became investigators of similar 

 organisms, with varying results. Tlie cultures thus obtained were sold to those 

 interested in dairying, and when carefully employed and under favorable con- 

 ditions the results obtained were satisfactory; but where indifference and the 

 old-style systems were predominant, the effect was not what had been desired, 

 but possibly what could reasonably only be expected. It was this varied ex- 

 perience that no doubt prompted the inquiries upon the subject that were re- 

 ceived hj the Dairy and Food Bureau. 



It was claimed that a considerable number of factories secured an increased 

 flavor and quality in their product from ripening their cream with the aid 

 of these bacterial preparations, but the general deductions derived from ob- 

 servations is to the effect that the use of such artificial ferments is not neces- 

 sary to produce high grade products where all the ordinary surroundings are 

 cleanly and favorable for good results. 



In Denmark, the cream is first Pasteurized and then ripened with the aid of 

 artificial bacteria culture; but comparing our own American butter of the 

 high-grade manufacturers, it is doubtful whether they could successfully com- 

 pete against us. With the proper care of the average dairy and creamery, 

 there is no reason why the desirable germs that give quality and flavor to the 

 butter should not exist and render the use of the commercial bacterial fer- 

 ments entirely unnecessary. 



Under these circumstances, the Dairy and Food officials are of the opinion 

 that these correspondents were perhaps best qualified to judge as to the needs 

 of their respective dairying interests and that it was not possible nor wise for 

 us to advise them, for with proper care, butter of the best quality in color, 

 texture and flavor may be made from the milk of any breed of cows. 



"ROPY-MILK" TROUBLES OP DAIRYMEN. 



The warm season presents many problems to the producers of milk and its 

 products, and among the letters received by the Dairy and Food officials were 

 a number referring to the fact that "ropy milk" was being produced by cer- 

 tain animals or herds, and asking for proper remedies. 



Those competent to determine the cause of such disturbance in milk supplies 

 will ascribe it to bad sanitary conditions. One species of bacteria that speedily 

 manifests itself in unclean milk causes what is known as "ropy milk," a 

 condition showing itself more quickly in the cream than in milk. It is said to be 

 antagonistic to the lactic bacteria, and frequently cream and milk well inocu- 

 lated with it will remain sweet for a considerable length of time. In fact, milk 

 has been examined, which, while almost solid, still remained sweet. When 

 these conditions prevail, unclean conditions exist somewhere in the production 

 of that milk. It may be the cow, it may be the stable, it may be the milker, 

 it may be due to unclean utensils; the only effective remedy is scrupulous clean- 

 liness. 



7—6—1907. 



