% BUREAU OF ANIMAL INDUSTRY. 115 



temperature at which the cream is stored. A collection of definite 

 formulas for ice-cream mixes was compiled and distributed to ice- 

 cream makers. 



CONDENSED MII.K. 



The work on " buttons " in sweetened condemned milk, a problem 

 of importance to the manufacturer, resulted in the workintr out of a 

 method of inhibitin<j mold growth b}- reducinji' the air in the can. 

 The factors influencing the viscosity of sweetened condensed milk 

 have been ascertained, and it has been shown that the viscosity is 

 determined by the condition of the casein and albumen, and is greatly 

 influenced by the temperature of forewarming and by the phosphate 

 content. Considerable progress w^as made on the commercially im- 

 portant question of devising a test for grading milk at condenseries. 

 and the alcohol test was found to be closely correlated with the effect 

 of heat on the evaporated milk. The resignation of the investigator 

 has made it impracticable to continue this work. One phase of the 

 investigation of factors influencing the coagulation of evaporated 

 milk in sterilizing is nearly completed. Bacteriological investiga- 

 tions on sweetened condensed milk show that growth occurs in sugar 

 concentrations up to 50 per cent. 



CHEESK. 



Work on Swiss cheese consisted principally in introducing the use 

 •of cultures into factories and the testing of methods of manufacturing 

 on a large scale. In the manufacture of Rocpiefort cheese at (xrove 

 City the system devised for controlling the temperature and humidity 

 of the cooling rooms has given good results. Arrangements have 

 been made to assist one factory in the commercial manufacture of 

 Roquefort. Camembert cheese of very good quality was made during 

 the year by the methods devised by the Dairy Division. Cheese made 

 by the division by the Parmesan method and ripened for two jears 

 has been pronounced by competent judges to be typical Parmesan. 



tJTII.IZATION OF CREAMERY BY-PRODUCTS. 



In an effort to solve some of the problems troubling the dairy in- 

 dustry considerable attention has been given to the development and 

 adoption of methods of utilizing by-products from creameries. At- 

 tempts to make from centralizer buttermilk a casein which would be 

 suitable for paper coating have not given satisfactory results. A 

 continuation of work on the grain-cured method of making casein 

 has indicated that this method may be applied successfully to pas- 

 teurized milk, and that the use of large centrifugals for draining, 

 washing, and pressing the curd reduces the time required by over 12 

 hours. 



Some effort has been made to demonstrate the value of concen- 

 trated whey for poultry food, and a process has been developed for 

 separating the albumen of the whey on the first concentration, in a 

 soluble form suitable for use in cooking. By this process a j^owder 

 was obtained which may be used as a substitute for eggs in cake 

 making. Machinery is being installed at (irove City for making 



