EEPORT OF THE SECRETARY. 169 



The most notable results so far obtained from the laboratory work 

 are. briefly: The determination of the influence of the breed, the 

 individuality of the animal, and the period of lactation on the com- 

 position of the milk ; a study of the bacteria surviving pasteurization, 

 and the discovery that certain types of lactic acid bacteria are suf- 

 ficiently resistant to heat to witlistand the temperature of pasteuriza- 

 tion, showing that properly pasteurized milk will sour normally ; the 

 exact determination of the changes produced in milk by the heat of 

 pasteurization, showing that certain objections to pasteurization are 

 unfounded ; the determination of the bacteria and fungi concerned in 

 the ripening of Camembert cheese, and the establishment of methods 

 of making this type of cheese in this country; the discovery that cer- 

 tain types of bacteria hitherto unobserved in Cheddar cheese attain 

 large numbers during the ripening period, and are probably con- 

 cerned in the production of the flavors ; the development of a method 

 whereby cheese of a uniform quality can be made from pasteurized 

 milk; the establishment of the fact that the ordinary off flavors of 

 butter are caused, not by microorganisms, but by spontaneous chem- 

 ical changes, some of which are induced or accelerated by the acidity 

 of the cream and the presence of iron or copper salts, and in which 

 oxygen inclosed in the butter takes a part. As a result of this latter 

 work it has been demonstrated that butter can be made which will 

 retain its sweet flavor in storage for many months. 



Among the new pieces of apparatus developed in the laboratory 

 are one of the first tests for moisture in butter, an improved type of 

 lactometer, a simple butter color standard, a method and apparatus 

 for determining fat in butter, and a humidistat. 



MEAT INSPECTION. 



In 1897 the Government meat inspection was carried on under 

 the law of 1891, which provided only for the inspection of animals 

 before and at the time of slaughter and gave no authority to control 

 sanitation, to supervise the various processes of curing, canning, and 

 preparing meats, or to prevent adulteration or the use of harmful 

 preservatives. The funds available for the inspection were insuffi- 

 cient for carrying on even the ante-mortem and post-mortem in- 

 spection at all establishments doing interstate business. 



The new law, which was passed in 1906, remedied these defects 

 and increased the powers of the inspectors, and made a permanent 

 annual appropriation of $3,000,000, so that it may now be truly said 

 that all the different processes in the preparation of meats and 

 meat food products from the " hoof to the can " are carefully super- 

 vised by the department and that this inspection and the sanitary 

 condition of the establishments are maintained at a higher standard 

 than that of any other nation. 



