EXPERIMENT STATION REPORTS. 

 SCORE OF FLINT, MICHIGAN, MILK CONTEST MARCH, 1917. 



271 



Average score 80 . 6. 



"A comparison of the scores for milk the first time entered and the 

 second time entered shows the following gratifying results : In the 1916 

 Grand Kapids Contest the fifteen producers who also entered the 1917 

 contest had an average score of 84.0. These same producers had an aver- 

 age score of 91.9 in the 1917 contest. In the 1915 State Fair contest were 

 four who entered the 191G Highland Park contest. These four had an 

 average score of 89.0 in the 1915 contest and of 91.0 in the 1916 contest. 



"Nineteen daiiymen are found who entered two of the Flint contests. 

 These nineteen had an average score of 80.8 the first time entered and 

 83.3 the second trial. These results, it seems to the writer, show that 

 the milk and cream contests are a factor in improving the milk supply 

 in that they teach the producer how best to handle milk that it may 

 reach the market in the best possible condition. The fact that in the 

 second contest, in each city where more than one contest has been held, 

 the producer entered samples of milk which were greatly improved in 

 quality it seems would justify the continuance of these contests on a 

 greater scale." (L. H. Cooledge.) 



I believe that the value of the milk and cream contests is suflSciently 

 well demonstrated to warrant pushing this work w4th vigor. The pro- 

 duction of better milk, purer milk and safer milk has not only its hy- 

 gienic significance but its economic aspects. The condemnation of milk 

 as unfit for human food or for direct consumption and the lessened use 

 of milk as a result of the public attitude of distrust of milk supplies is 

 disastrous to dairy farming. Only by determining the criteria of safe 

 milk and by determining the most economical means of satisfying such 

 criteria can the market milk business be established on a sound basis. 

 This applies, but with less force, to dairy manufacture. I trust that Mr. 

 Cooledge will find it possible to continue this work with vigor. 



Mr. C. W. Brown reports on his work as follows : 



''This year my attention has been centered upon: First, "Keeping 

 Qualities of Butter"; second, "Lactic Acid Bacteria and Their Uses"; 

 and third, "Food Fermentations." In addition allied subjects, some of 

 which are herein briefly mentioned, received attention. 



NEUTRALIZED CREAM FOR BUTTER-MAKING. 



A vat of sour gathered cream was divided into two parts, one of 

 which was neutralized with lime, and each part pasteurized in a vat 

 pasteurizer at 145 °F. for twenty minutes then cooled and chilled. The 

 two divisions, after receiving an addition of about ten percent starter 

 each, were churned at the same time in separate churns. Samples (31b.) 

 taken from the churns just before salting and others just after salting 

 were placed in paraffined paper containers and set in storage at 32°F. 



