BUREAU OF ANIMAL INDUSTRY. 217 



Ice cream. — The solubility of lactose in cane-sugar solution and 

 ice-cream mixes lias been determined. Lactose is slightly less soluble 

 in cane-sugar solutions than in pure water. In an ice-cream mix 

 the solubility is about that of a corresponding cane-sugar solution. 

 Other characteristics of a technical nature have been noted. 



Swiss CHEESE. — On the basis of the results of experimental work 

 recommendations were made to factories producing the Swiss type of 

 cheese in Ohio as to the ratio of fat to casein which should be main- 

 tained. All factories which followed these recommendations had 

 no trouble from what is known as "glass cheese," while four fac- 

 tories which failed to comply with these instructions had trouble in 

 that respect. 



The use of a centrifuge to improve the " eye " formation was 

 given an extensive factory test. This treatment almost invariably 

 resulted in a cheese with a reduced number of large eyes. Of 241 

 cheeses made at the Grove City, Pa., creamery from separated milk 

 77.6 per cent were fancy, 7.1 per cent were No. 1, and 15.3 per cent 

 No. 2. Of 109 cheeses made from unseparated milk 30.3 per cent 

 were fancy, 52.3 per cent were No. 1, and 17.4 per cent were No. 2. 



Difficulties because of too rapid eye development and undue swell- 

 ing of the cheeses were found to be due to certain organisms which 

 w^ere identified, and means of prevention were devised. 



Roquefort cheese. — The manufacture of cow's-milk Roquefort 

 cheese was continued at the Grove City Creamery, and further im- 

 provements were made. 



UTILIZATION OF DAIEY BY-PRODUCTS. 



When ordinary sour milk is condensed in a vacuum, following the 

 procedure adopted in making concentrated buttermilk for poultry 

 feed, the milk forms lumps with more or less separation of whey. 

 It has been found that if the soured milk is homogenized a smooth 

 product is obtained. If the acidity of the milk is below 1 per cent 

 the finished product will ferment. A high acidity may be obtained 

 by a combination of cultures. The combination of high acid and 

 homogenizing gives a smooth, very acid product which keeps in- 

 definitely. There is a large demand for a product of this kind at 

 a price which should make it a profitable outlet for skim milk. 



Practical tests in cooperation with three large paper manufactur- 

 ing concerns showed that rennet casein can be used satisfactorily 

 in sizing paper. 



An effort is being made to develop further uses for milk sugar, 

 as large quantities of this substance are now wasted. Some success- 

 ful processes have been developed. 



DAIRY EXPERIMENT FARM. 



Many good records have been made in the dairy herd at the Gov- 

 ernment dairy experiment farm at Beltsville, Md. The health of 

 the herd shows improvement, abortion being less prevalent than 

 formerly. 



In a comparative test in which cows were kept in box stalls and 

 in stanchions for alternating periods, the cows in box stalls gave a 

 little more milk and very slightly more butterfat and gained more 



