272 



STATE BOARD OF AGRICULTURE. 



The data obtained from the products of this vat of cream are tabulated 

 below. 



The unsalted samples at the end of storage showed high acid a large 

 part of which was soluble in water. Also the nitrogen in the form of 

 proteoses and peptones was found to be much higher in the unsalted 

 than in the salted. While these data are so few that conclusions can- 

 not be drawn they indicate that butter from neutralized cream although 

 not showing uniformly greater changes is less desirable for storage. 



DATA FROM A CHURNING OF SOUR CREAM AND OF NEUTRALIZED CREAM 



Determinations. 



Fat content of cream 



Acidity of cream 



Moisture in butter 



Score (2 days) 



stored at 32° F. for 



Germ count after storage: 



Litmus lactose agar 



Acid agar* 



Organisms not enumerated. 



Score after storage 



Salt 



Moisture 



Acidity of butter 



Removed by washing 



Nitrogen per 100 grms. butter. . . f 

 In proteoses and peptones . . . . \ 



In amino-acids and NH» \ 



Sour Cream. 



Salted. 



Unsalted. 



13.6 

 89 

 315 days 



970,000 

 350,000 

 few molds 

 84 



2.1 

 15 

 0.20% 

 0.025% 



lost 

 lost 

 lost 

 lost 



28 

 0^54% 



14 



315 days 



50,000,000 

 300 , 000 

 many molds 

 81 



12^5 



1.90% 

 1.03% 



0.0231 

 lost 

 0.0079 

 0.0084 



Neutralized Cream. 



Salted. 



Unsalted. 



15.3 

 90 

 315 days 



1,000,000 

 5,000 

 few molds 

 82 



1.7 

 14 

 0.70% 

 0.035% 



0.0098 

 0.0094 

 0.0077 

 . 0080 



28. 

 0.33% 



14.5 



315 days 



115,000,000 

 250,000 



many molds 

 81 



11 

 1.60% 

 0.75% 



. 0207 



lost 



0.0081 



0.0083 



*Thi6 agar is selective for torulae. 



EXAMINATION OF CHEESE. 



1. There was examined a sample of cheese containing in every small 

 opening (mechanical, at time of pressing or formed later by gas) small 

 masses of white material which upon examination was found to be, not 

 a bacterial growth, but rather a crystalline substance. They proved to 

 be crystals of a nitrogenous compound, presumably tyrosin, a product 

 of cheese ripening which under this particular environment crystallized. 



2. Bed ink-like spots on the rind and extending a short distance into 

 a cheese were found to be the result of the growth of a red pigment 

 forming bacillus (B. rudensis.) 



VINEGAR SAMPLES. 



Samples of vinegar sent in from various parts of the state by farmers, 

 principally, who have had trouble in the making of vinegar were ex- 

 amined and the accompanying incomplete list is offered to indicate the 

 nature of the samples. Some of these samples represent a barrel or a 

 number of barrels of vinegar in the making, the age of which was given 

 as from a few months to two or more years. They comprise under- 

 strength vinegar Avith the alcohol nearly or completely converted thus 

 leaving a product impossible of further development of acid, and hard 

 ciders which under their environment refused to change into vinegar. 

 The three chief causes of trouble are : First, diseases, i e., the growth of 

 a group of bacteria in the must, favored by the use of unsound fruit, by 



