DAIRY FARMING DAIRYING. 



201 



"(1) Germs on the hairy portion of the udder, drawn into the pail by the pulsa- 

 tion of the teat cups, etc. 



"(2) Inability to cleanse thoroughly the cups and rubber connections. 



"(3) The occasional falling of cups upon the stable floor, and constant contamina- 

 tion from material full of germ life. 



"The infection under 1 and 3 may, we think, be largely prevented by due care on 

 the part of milkers; and if is possible that the makers of the machine will devise 

 some means of overcoming the difficulty about cleaning and disinfecting the udder 

 cups and tubes." 



Effect of the germs isolated from machine milk on the flavor 

 and other qualities of butter, F. C. Harrison and M. X. Ross 

 (Ontario Ayr. Col. and Exjtt. Farm. Rpt. 1897, pp. 133-140): — Cultures 

 of the germs isolated from milk drawn with the Thistle milking machine 

 were used in preparing starters for ripening the cream, and butter was 

 made from this cream in small lots. The data for these experiments, 

 including a description of the cream before churning and the general 

 quality and scoring of the butter, are tabulated, together with descrip- 

 tions of the various species. In a few cases the butter was rated as 

 fair, but in most cases it was off flavor and did not keep well. 



"These experiments have shown that the number of undesirable germs in the 'ma- 

 chine' milk far exceeds that of those which are desirable. . . . 



"Briefly, the germs isolated from the machine milk were 16 per cent more injurious 

 than those isolated by Conn (his conditions being taken as normal.) 



"The only practicable method of overcoming these bad effects is by thorough pas- 

 teurization of the cream and the addition of a good starter, produced from pasteurized 

 milk to which has been added either good buttermilk from an excellent flavored 

 butter, or, failing this, a culture obtained from some recognized source and which is 

 known to be good." 



Experiments in cheese making, H. II. Dean (Ontario Ayr. Col. 

 and Expt. Farm Rpt. 1897, pp. 11-59). — Many of these experiments are 

 in continuation of work reported the previous year (E. S. E v 9, p. 481). 



Relation of fat in milk to quantity and quality of cheese (pp. 41-49). — 

 During the year 27 experiments were made in each of which the milk 

 was divided into different lots according to its fat content. The data 

 for the experiments are given in detail and the averages of these data 

 are summarized below : 



Yield and quality of cheese from richer and poorer milk. 



Group. 



1 



2 



:s 



4 



Fat content of milk. 



Range. 



Per cent. 

 Below 3 

 3.00 to 3.50 

 3.55 to 4.00 

 4.05 to 4.50 



Aver- 

 age. 



Per ct. 

 2.88 

 3.26 

 3.81 

 4.23 



Milk re- 

 quired 



to make 

 1 lb. of 

 cheese. 



Lbs. 

 11.529 

 10. 968 

 10.013 



9.677 



10. 512 



6216— No. 3- 



Cheese 

 pro- 

 duced 

 from 

 1 lb. of 

 fat in 

 milk. 



Lbs. 

 3.01 

 2.79 

 2.62 

 2.44 



2.70 



Fat 



content 



of 



whev 



Per ct. 



0. 225 



.247 



3.29 



3.25 



Flavor 



(max. 



35). 



28.33 

 28.43 

 29.81 

 29.75 



Quality of the cheese. 



18.16 

 17.93 

 18.25 

 18.00 



Aver- 

 age 

 total 

 score 



(max. 

 90). 



77.48 



77. t'6 



78. *7 

 78.00 



