88 



EXPERIMENT STATION RECORD. 



especially to be guarded against, as this contains more particularly the 

 peptonizing bacteria. This relates to manure which is allowed to accu- 

 mulate in the stall or dry upon the cows. Experiments by the author 

 and those cited from other investigators indicate that it is important in 

 obtaining milk with low germ content to avoid all feeding stuffs in a 

 state of fermentation or in a spoiled condition. The germ content may 

 also be reduced by keeping the milk from the first part of the milk- 

 ing — about one fourth — separate from the rest and using it for a 

 different purpose. The use of a milk pail having a cover with only a 

 small hole in the top is recommended instead of an open pail. 



The effect of dairy utensils of different kinds — wood, tin, enamel, 

 etc. — is considered, and also the cleaning of dairy utensils. Wooden 

 utensils should be avoided. Sodium hydrate is recommended for clean- 

 ing dairy utensils, followed by washing and scalding with water and 

 sterilizing with steam under pressure or in a sterilizing oven. 



In conclusion a diagram is given showing the effect of various 

 methods of treatment, as noted above, in reducing the germ content of 

 the milk. It is stated that by avoiding some of the precautions milk 

 may contain 2,000 times as many bacteria as that obtained when all 

 precautions are observed. This shows the importance of employing 

 ''aseptic'' methods in obtaining and handling milk for domestic pur- 

 poses. 



Some new experiments in churning {Moll: Ztg., 11 (1897), No. 52, 

 pp. 847, 848). — A short account is given of some experiments by Fahreu- 

 bach at the Agricultural Institute at Leipsic. The effect of the size of 

 the fat globules on the rapidity and the completeness of churning was 

 studied in S series of experiments with sweet cream and 6 with ripened 

 cream. The milk of two cows, distinguished by the difference in the 

 size of the fat globules, was mixed, and from the mixture cream with 

 large and with small globules was prepared by a method not noted in 

 the abstract. The two kinds of cream were alike in fat content and in 

 other respects except the size of the globules. The average results 

 with the sweet and ripened cream were as follows: 



Churning properties of cream with large and small fat globule*. 



Sweet cream : 



Cream with large fat globules. 



Cream with small fat globules 

 Ripened cream : 



Cream with huge fat globules. 



Cream with small fat globules 



Number of : Time re- 

 globules in ', quired 

 0. 000001 co. for 

 of fat. churning. 



30. 04 

 104. 01 



28.80 

 87.30 



Minutes. 

 46 

 54 



42 

 58 



Degree of 

 churna 

 bility. 



95.12 

 91.01 



97. 13 

 95.00 



The cream with large fat globules churned quicker and more com- 

 pletely than that with small globules, and the difference in respect to 

 thoroughness was greater in case of the sweet cream. On an average 



