76 EXPERIMENT STATION RECORD. 



The results of the experiuieiits showed that t'orinaUlehyde tends to prevent the 

 curdling of milk witli rennet, the extent of tliis influence heing greater the 

 longer the preservative is in tlie milli and the larger the amount used. On the 

 other hand, rennet acted the same in the case of milk preserved with hydrogen 

 peroxid as upon normal milk. Neither j)reservative e.xerted an appreciable in- 

 fluence upon the soluble ferments noruuilly present in milk. Unlike hydrogen 

 peroxid, formaldehyde even in small quantities retarded the proteolytic action 

 of rennet and pancreatin and when used in large amounts produced marked 

 changes in the physical and chemical properties of the casein. In the proportion 

 of 1 : .5,0U0 to 1 : 10,000 formaldehyde preserved milk from G to 12 days. The 

 author considers it highly probable that the continued use of milk so preserved 

 would be injurious. Hydrogen peroxid in amounts of 1 to .*> per cent preserved 

 milk ?> to (J days and such milk is believed to be in no way injurious. A bibli- 

 ography is appended. 



On the addition of foreign fats to milk, C. Girard {Ahs. in Choit. Ztg.. ,]0 

 (1906), No. J/l, p. 50-'i). — The author's experiments were made with cocoanut 

 oil, lard, cotton-seed oil, margarin, etc., and showed that the addition of these 

 materials to milk reijuired special apparatus and the employment of a tempera- 

 ture of 80° ('., which gave the mixture a taste rendering it unpalatable. 



Grading cream, O. Erf (Kansas Hfa. Bill. ISo, pp. ISS-l'i'i). — In the dairy 

 department of the college cream has been graded for nearly 2 years with, it is 

 stated, universal satisfaction to the patrons and a marked imjjrovement in the 

 quality of the cream. According to the scheme used, cream to be of first grade 

 should contain not more than 0.2 per cent of acid, have no undesirable flavors 

 or odors, be not over 3 days old, and contain not less than 30 per cent of fat. 

 Second-grade cream may contain as much as 0.3 per cent of acid but should be 

 untainted, not more than 5 days old, and should contain 30 per cent or more of 

 fat. Third-grade cream may be somewhat stale and tainted and contain less 

 than 30 per cent of fat. It is estimated that there should be a difference in 

 price of at least 4 cts. between the first and second grades and not less than 2 

 cts. between the second and third. 



The bulletin also discusses the grading of butter, gives directions for the de- 

 termination of the ;i(idity of cream, enumerates the causes of undesirable flavors 

 and odors in cream, and makes suggestions concerning the proper care and 

 handlTng of cream. 



A new Babcock m.ilk-testing bottle, R. C. Whitman (.lour. Ai)iei: Med. 

 Assoc. ',7 ( 1!)(i6), No. 3, pp. 20.1,, 203). — The bottle described has been designed 

 for testing small quantities (5 cc. ) of milk and for use in an ordinary urine cen- 

 trifuge. Into the neck of the bottle proper is ground a graduated glass tube, 

 making both not to exceed 5* in. in length. It is stated that the bottles have 

 been comjiared repeatedly with the regulation I'.aI)cock bottles and have given 

 klentical I'csulls. 



Examination of Babcock test rqaparatus (Connecticut State Sta. I'pt. VJii'i, 

 pt. 6, p. S.'/S). — During 1905, 4 itipettes, 216 cream-test bottles, and T.'! milk-test 

 bottles were tested. All were found accurate except 4 milk-test bottles. 



Investigations in the manufacture and storage of butter. I, The keep- 

 ing qualities of butter made under different conditions and stored at dif- 

 ferent temperatures, ( '. E. (Jkav ; with remarks on the scoring of the butter, 

 G. L. McKay (U. H. Dept. Ayr.. Bur. Anini. Indus. Bui. ,sV/, pp. 2-i).— This bulle- 

 tin, which is the first of a contemplated series, gives results of one season's work 

 in making butter under different conditions and storing it luider different tem- 

 peratures. The plan embraced a study of the keeping qualities of butter as 

 affected by (1) temperature of storing, (2) pasteurization of cream, (3) salting. 



