580 EXPERIMENT STATION RECORD. 



•' 'I'lio lOOS onnipnrisons woro reincsciitcd by KiO tubs of hnttor shipped to 

 both the Cliicaf;*! iind New York iiiiirkcts. Tlic l)n1tor shijipoil to ('liic;i>?o was 

 scored by five difTereut .iiidj^es, i:! days after the last l)Utter was made with 

 the following average results: Two of the judges favored the pasteurized but- 

 ter by 0.2 and 0.1 of one point respectively. After six to seven months in 

 storage this same butter was rescored by four of these same judges. The 

 butter made from the unpasteurized cream decreased to the extent of 0.15. 

 2.02, 0.25 and 0.(!5 of a point, respectively, more tliaii did the butter made from 

 the pasteurized cn^am. 



" The butter that was shipjied to New York was scored l)y one judge before 

 it was placed in storage with the result of O.I of one point in favor of ur.i)as- 

 teurized butter. According to this same judge the unpasteurizwl butter de- 

 creased in storage O.'*,,^) of one jioiiit more than the ])astetirized butter. The 

 average of all tlu' scores ])laced upon this butter after storage, by four judges, 

 was 1.51 i)oints in favor of the pasteurized l>utter." 



From these comparisons the author concludes that pasteurization does not 

 affect the l)ody or texture of l)Utter and does not improve the (piality of butter 

 made from sour farm-skimmed cream. 



[Ozone for deodorizing' stale cream in buttermaking] (Pop, Electricity, 2 

 (1909), A'o. S, I)/). .H.'), 516, fig. 1; ahs. in N. Y. Produce Rev. and Amer. Cream., 

 29 (1909), \(>. 7, PI). 270, 271). — A brief accoimt of a trial of a new metliod of 

 using ozone for utilizing stale ci"eam in the manufacture of " fresh " butter. 

 The cream w'as first run through the pasteurizer at a temperature of 130° F., 

 and from there carried into the agitator and treated with ozone for 40 minutes. 

 At the end of this period the cream had been bleached and completely deodor- 

 ized and the acidity had been reduceil from 0.7 to O.o(j i)er cent. After cooling, 

 the cream was churned into butter grading up to No. 1. 



On the presence of colored macroscopic colonies of bacteria in Emmental 

 cheese, J. Tiiuni and O. Allemann (Centhl. Bald, [c/c], 2. Aht., 25 (1909), 

 Net. 1-Jf, pp. S-30). — Pure cultures were made of bacteria taken from minute 

 colored spots of Emmental cheese. The black s])ots were found to be caused 

 by Bactcriiun gUntheri. The brown and red spots contained organisms closely 

 related to proprionic acid bacteria and which were named Bacterimn acidl pro- 

 pionici var. fiisciini and Bacteriuin aeidi propioniei var. ruhruin. 



The disposal of wastes from the dairy industry, A. E. Kimbekly (Quart. 

 Bui. Ohio Bd. Health, 1 (1909), No. S, pp. 151-170, pis. 2; ahs. in Engin. Rcc, 

 61 (1910), No. 2, pp. 50, 51). — After an inquiry into a number of nuisances 

 caused by the improper disposal of wastes from the dairy plants, experiments 

 were made on a small scale in treating different mixtures of skim milk and 

 water in settling and dosing tanks followed by filtration. At a skimming station 

 the total waste waters were passed in a series of 4 galvanized tanks. The data 

 thus obtained were ujsed as a basis for obtaining a larger experimental tank con- 

 sisting of a settling tank, a dosing tank, siphon and 2 sand filters, which had 

 sufficient capacity to handle all the wastes produced, amounting approximately 

 to 4,500 gal. daily. 



The results were successful from a practical standpoint, the nuisance from 

 smell and the marked pollution of the small run near the plant, both of which 

 features had formerly been very pronounced in the summer months, being 

 overcome. From the strict scientific viewpoint the results w'ere not so satisfac- 

 tory, as the degree of purification was not so high as had been anticiiiated. 



Details are given for constructing a plant to treat waste waters from a cream- 

 ery o])erating a 1,000 lb. churn daily at a probable cost of $750. For very small 

 plants, if the cooling and condenser waters were separated from the putrescent 

 liquids, a nuisance could be abated in some cases by causing the wastes to be 



