xcvi Department of Dairy Industry. 



only in enabling the dairymen to get more profit from their cows, 

 but that it will also enable them to produce more milk, which will 

 be of great benefit to our Department. 



h) Supervision of the Ithaca Milk Supply. — Supervising tlie 

 milk supply for the city of Ithaca has been continued in co-operation 

 with the City Board of Health. This has resulted in materially 

 improving the general quality of the milk being sold in the city. 

 It is also meeting with the approval of the milk dealers and prod- 

 ucers, who feel that it is an advantage to them to have the milk 

 supply supervised as it is at the present time. Information is being 

 obtaiiied from this which can later be put into form for publication. 



(c) The work begun last year on the manufacture of soaked- 

 curd cheese has been continued and the results are now being pre- 

 pared for publication in the form of a small bulletin. 



(d) Tests have been begun to show the efl:ect of different fac- 

 tors in the operation of cream separators on the completeness of 

 skimming. This work will be continued during the coming year. 



(e) The methods now in use for determining the percentage of 

 moisture in butter have been tested and a modified method worked 

 out which it is thought will be an improvement over those already 

 in use. The results of this will be ready for .publication as a small 

 bulletin in the near future. 



(f) A small amount of experimental work has been done on the 

 manufacture of Camembert cheese, but it was interrupted by the 

 resignation of Mr. Ferguson who had it in charge. 



(g) The study of certain fermented milk drinks begun last 

 year has been continued. Since Prof. Metchnikott' recommended 

 the use of fermented milk drinks as a healthful beverage, the use 

 of sour milk has become very extensive. A number of different 

 makes have been put upon the morket and are being recommended 

 by physicians, but very little systematic study has been made of 

 them from the bacteriological side. The extent of our teaching 

 has made it difficult to continue this line of investigation, but some 

 interesting data has already been obtained and will be ready for 

 publication before long. The general use of sour milk drinks is an 

 important one from the standpoint of the dairyman, for it has 

 created a demand for large quantities of skimmed milk properly 

 soured by the use of pure culture. 



(h) In the past few years some of our larger cities have come 

 to use the leucocyte content as one of the means for determining 

 the wholesomeness of milk. In some cities, milk has been con- 



