Department of Dairy Industry. 65 



so that the time of the members of the staff has been very largely 

 taken up with the teaching work. In addition to the teachmg work, 

 however, experimental work has been conducted during the year in 

 the following lines: 



(a) Improvement of the Ithaca milk supply. The purpose of this 

 work is to aid the farmers in producing milk of better quality more 

 economically, and at the same time to aid the Ithaca health officer 

 in securing a wholesome milk supply for the city. A thorough study 

 has been made of the quality of the milk delivered in the city; also 

 careful inspection of the farms where the milk is produced. This 

 work has met with the approval and co-operation of the milk-producers 

 as well as the city authorities, and has resulted in a marked improve- 

 ment in the quality of the milk coming into Ithaca. 



(b) During the winter months experimental work was undertaken 

 in the manufacture of Camembert cheese. Some very satisfactory 

 cheese was produced, but with the approach of warm weather it was 

 necessary to give up this work, owing to lack of cool curing-rooms. 



(c) Some experimental work in the manufacture of cheddar cheese 

 has been done, especially in connection with the manufacture of 

 soaked-curd cheese. Some very interesting results have been ob- 

 tained, which have been used by the State Department of Agriculture 

 as a basis for regulating the sale of this type of cheese. 



(d) During the year the dairy department has been conducting cow 

 testing work with something over 200 individual cows in 22 different 

 herds. This work is being conducted in connection with our creamery 

 at Sage. The department's representative visits each herd once a 

 month, taking records of the feed consumed and the yield of each in- 

 dividual cow. This work shows the farmer which are his profitable 

 and which are his unprofitable cows, how to keep a record of his in- 

 dividual animals, and it will enable him to produce more milk. 



(e) A careful scientific study is being made of the fermented milk 

 drinks now^ placed on the market in this country. The use of this 

 milk is at present attracting much attention among physicians, and 

 it is thought that a thorough study of these materials, wdth methods 

 for making the same, will be of considerable practical value. 



(f) Considerable work has been done on methods for market milk 

 inspection work. There is at present no uniformity in the methods 

 used by the milk inspectors in the various cities. It is thought that 

 much better methods can be worked out than are in use at present. 

 One report on this work has already been sent to the committee of the 

 American Public Health Association appointed to consider this 

 question. 



