DAIRY FARMING — DAIRYING — AGROTECHNY. 367 



Market milk investigations. II, The milk and ci'eam exhibit at the 

 National Dairy Show, 1906, C. H. Lam: ( /. ^S'. Dept. Agr., Bur. Aitiin. Indus. 

 Bui. 87, pp. 21, pifi. .//). — This bulletin gives the results of an experiment in judg- 

 ing or scoring niill< and cream in a contest conducted at the National Dairy 

 Show held in Cliicago February 15-24, 1900. The work was designed to Ik- cilu 

 cational in cliaracter by showing some of tlie pos><ii)ilities in the liandlini,' ;ind 

 keeping of niilk and cream. 



The exhii>its were divided into 15 classes — certified milk, marlcet niillv, and 

 cream. Tlie conditions of entry recpiired that the milk or cream be a fair sam- 

 ple of the product as sold by the exhibitor and that it be fre? from preservatives 

 and not jiasteurizcd or sterilized. All the milk and cream entered in the contest 

 was ])ro(ln(e(l on l''eliniary IL'. iiacju'd in ice. shipped to Chicago, and scored on 

 February 1."). The numhei- of I'xhihitors in the 3 classes mentioned were, re- 

 spectively, S, 2.3, and 17. 



For certified milk the numerical scores allowed for perfect were as follows: 

 Flavor, 4(> : cluMnical <iualities, 20: keei)ing qualities, 30; and general condition 

 and appearance of package and coidents. l(i. l'\)r market milk the corresponding 

 points allowed were 40, 25, 25, and 10; and for ci-eam 40, 20, 25, and 15. The 

 tests used in judging flavor, chemical (pialities, and keeping qualities are men- 

 tioned, and the appearance of the packages and contents in the different ex- 

 hibits is described and illustrated. 



The certified milk showed a great difference in flavor, but in no instance was 

 this pronouuced disagreeable. The fat content of the samples ranged from 3.8 

 to 5.3, averaging 4.5 per cent. The percentage of total solids ranged from 12.40 

 to 13.94 and averaged 13.33. The number of bacteria ranged from to 51,000. 

 The percentage of acidity varied from 0.171 to 0.198 and averaged 0.186. The 

 numerical scores varied from 87 to 98 and averaged 94.8. The highest score was 

 obtained by a Maryland exhibitor, whose dairy is briefly described. 



The market milk, in some instances, had an midesirable flavor. The fat 

 content ranged from 2.0 to 7.1 and averaged 4.5. The total solids ranged 

 from 11.42 to 10.38 and averaged 13.49. The acidity ranged from 0.171 to 

 0.258 and averaged 0.200 per cent. The number of bacteria ranged from 400 

 to 21,000,000 per cubic centimeter. The total score ranged from 71 to 90 and 

 averaged 89.7. The market milk receiving the gold medal was exhibited I)y 

 a Wisconsin dairyman under conditions which are briefly described. 



The fat content of the cream samples ranged from 17 to 44 per cent, the 

 acidity from 0.171 to 0.270 per cent, the number of bacteria per cubic centi- 

 meter from to 2,810,000, and the total scores from 8() to 98. Brief mention 

 is made of the conditions under which the cream receiving the highest reward 

 was produciMl. 



The results are considered most gratifying in showing that milk and cream 

 produced under sanitary conditions can be shipped long distances and he 

 ■ held several weeks without other means of preservation than cleanliness 

 and cold. Some of the certified milk samples were found sweet after 5 weeks. 

 Some of the cream was sweet and palatable after a iieriod of 7 weeks. The 

 certified milk was found quite superior to the market milk. As a large per- 

 centage of the sanqiles of market milk remained sweet for 1 week in the exhibit 

 case at a temperatinv of about 50° F., it is considered as demonstrated that 

 market milk will keep for several days if handled with reasonable care and kept 

 at a temperature below 50°. The medals were won by herds largely of mixed 

 breeding, indicating that the sanitary conditions and methods of handling milk 

 are of more inqKirtance than the breed of cows. 



A discussion on milk supply {Brit. Med. Jour., I'JOU, No. 2386, pp. 669- 



