274 EXPERIMENT STATION RECORD. 



Official tests of dairy cows, 1904-5, F. W. Woll (Wisconsin Sta. Rpt. 1905, 

 pp. 125-127). — This is a brief accouut of 804 tests reported in detail in Bulle- 

 tin 131 of the station (E. S. R., 17, p. 903). 



Market milk, J. B. Lindsey and P. H. Smith (Massachusetts »S7«. Bui. 110, 

 pp. J/S- ft'J^- -J)- — I'art 1 of this bulletin is a general discussion on the character, 

 composition, and food value of milk. 



Part 2 is a resume of the conditions of milk production observed by the 

 authors during the winter months in the region supplying Amherst and North- 

 ampton, Massachusetts. The majority of the stables were found to be dirty, 

 poorly lighted, and badly ventilated. Many of the animals were exceedingly 

 dirty. No herd had been subjected to the tuberculin test. The health of the 

 animals appeared satisfactory in most cases. No fault was found with the 

 water supply in the majority of cases nor to the food supply in any instance 

 from the standpoint of the health of the animals. Modern appliances for the 

 handling of milk were not in general use. 



Part 3 gives the results of chemical and bacteriological investigations of 113 

 samples collected during the period from July to March from milkmen while 

 engaged in retailing the milk. The acidity expressed in degrees or the number 

 of cubic centimeters of tenth normal sodium hydroxid solution requii-ed to 

 neutralize 100 cc. of milk varied from 12 to 21.3 and averaged 1-1.7 on the day of 

 collection, thus indicating that the majority of the samples were not over 12 to 24 

 hours old when tested. The* average composition of 110 samples was as follows : 

 Total solids, 13.23 per cent ; fat, 4.49 per cent, and solids-not-fat, 8.74 per cent. 

 In general the samples were above the Massachusetts standard. Only 2 were 

 known to have been watered and 5 were considered somewhat suspicious. All the 

 milk retailed at 6 cts. per quart. Of 101 samples, .50 contained more than 50,000 

 bacteria per cubic centimeter; 41, more than 100,000; 13, more than 500,000, 

 and 9, more than 1,000,000. The proportion of acid organisms in the majority 

 of the samples varied between 10 and 35 per cent. The li(iuefying bacteria 

 exceeded 10 per cent in 22 out of G9 samples. A disagreeable odor was detected 

 in G5.5 per cent of the samples, which was considered as due particularly to 

 the habit of allowing the milk to stand exposed to the air of the stable for some 

 time after milking. It is considei-ed clear that a great deal of the milk offered 

 for general consumption was not produced under satisfactory sanitary condi- 

 tions. 



In part 4 the authors make practical suggestions concerning the duties of 

 ]iroducers and consumers of milk. When milk testing 4.5 to 5 per cent of fat 

 is produced under reasonably satisfactory sanitary conditions the authors believe 

 that 8 cts. per quart must be obtained in order to secure a fair return from the 

 investment. 



Care of milk on the farm and the manufacture of butter and cheese, 

 R. W. Clakk (Utah tita. Bui. 96, pp. 109-135, fins. '/).— This is a popular discus- 

 sion on the sanitary production and handling of milk and improved methods of 

 butter and cheese making with the results of some experimental work. 



The author, in conjunction with ,T. A. Crockett, made some experiments in 

 canning cheese. After pressing in molds the cheese was placed in tin cans 

 holding from 5 to .30 lbs., the cans having been previously paraflined on the in- 

 side to prevent rusting. This method prevented loss in weight and lessened the 

 attention required during curing, but increased the cost of the cheese from 1 to 

 3 cts. per pound. After curing for 90 days canned, paraffined, and unparaffined 

 cheese scored practically the same. The loss in weight of the paraffined and un- 

 paraffined cheese was 5.5 and 8.G per cent, respectively. 



In 8 trials paraffined cheese lost 3.7 per cent in weight and unparaffined 

 cheese 7.6 per cent during curing for 3 months at 65° F. The scores averaged 



