DAIRY FARMING DAIRYING AGROTEC'HNY. ^16 



The detection of formaldehyde in milk. ('. I.. Penny {Delaware Hta. Rpts. 

 1904-1906, pp. 38, 39). — The presence of formaldehyde in milk when added in 

 solutions as dilute as 1 part of pure fornuildehyde to 100,000 parts of milk was 

 detected by means of the hydroebloric acid and ferric chlorid test iuunediately 

 after addition and up to 10 days after. The conclusion from the tests was that 

 "any amount of formaldehyde capable of preserving milk from curdling can be 

 certainly detected so long as it preserves the milk, and, as a practical question, 

 this is all that could be desired." 



The cost of food in the production of milk, J. Speir [Jour. Btl. Ayr. 

 \London], 1>, {1901), No. 6. pp. 321-33^; abs. in Canad. Dairyman, 3 (1907), 

 \o. Jfl, p. 672). — The author discusses the data regarding food consumed and 

 milk and butter fat produced that have been obtained by milk record associa- 

 tions in southwestern Scotland. According to the data obtained during the 

 winter and spring months up to May, 1007, the average cost of milk per gallon 

 (10 lbs.) was 8.72 cts. 



Butter and milk tests at the Derby Show, 1906, E. Mathews (Jour. Roi/. 

 Affr. »s'oc. England, 67 (1906), pp. 1S9-2 01). —Data obtained in tests of the 

 (piantity and quality of milk and butter yielded by several different breeds of 

 cattle are reported. The results of 2 experiments in the dairy are also given, 

 in one of which the author believes he ascertained that the public generall.v do 

 not know the taste of genuine unadulterated butter, and in the other he dem- 

 onstratetl that the method of ceasing t(j churn when the butter is in a granular 

 condition was preferable to that of churning the butter into a lump. 



Butter, 1906-7, T. Macfarlane {Lab. Inland Rev. Dept. [Canada], Bids. 

 131, pp. 15; 133, pp. 4). — Bulletin 131 is a report of the results of analyses of 

 101 samples of butter collected in 1906. Of these, 90 samples were found to be 

 genuine. 4 doubtful, and 7 adulterated. Bulletin 1.33 gives the results of an 

 examination of 881 samples collected in 1907. From the but.vro-refractometer 

 test, 8()8 were judged to be. genuine butter, 5 were doubtful, and S contained 

 fcn-eign fat. The results of more complete tests of these 8 samples and 2 of the 

 doubtful ones are given. 



A comparison of anilin and anatto butter colors in butter making, 

 E. H. Farbington and M. Meyers {Wisconsin Sta. Bui. 152, pp. 19, Jixj. 1). — Three 

 brands of each class of colors were compared as regards the imparting of an 

 objectionable flavor to the butter and the holding of the color when the butter 

 is kept in cold storage. The conclusions drawn are as follows: 



" First, some of the lirands of ^•egetal)le butter color now on the market are 

 weaker than the analin butter colors. Nearly twice as much vegetable color 

 was needed in some cas«>s to jiroduce the same shade of color in butter as was 

 given by the anilin color. 



•' Second, when the change was made from vegetable to anilin butter color, 

 some 15 years ago, butter makers were so accustomed to the weaker anatto 

 color that they added too much of the stronger anilin color. This had a ten- 

 dency to gradually accustom the consumer to a more highl.V colored butter than 

 formerl.v had been made. 



" The natural color of .Tune butter is a sutticiently high color, and when only 

 enough vegetable color is added to in-oduce this shade there will be no danger 

 of using so much as to impart a butter color flavor to the butter. 



"Third, the vegetable colors now on the market impart a rather greenish- 

 yellow shade to the butter. This is quite different from the bright or reddish- 

 yellow given to the butter by the anilin colors. 



" Fourth, some brands of vegetable color contain a decided tlavor, imi»arted 

 to them by the oil used in making the color. This flavor may be distinctly 

 noticed in the butter when large quantities of such brands of color are used. 



