TECHNOLOGY. 347 



Experiments were made to test tliis poiut, nearly 100 cheeses being 

 made from milli cleaned in this way. 



In experiments in the winter it was found that any tendency to gassy 

 or pin-holey curds was either entirely removed or greatly improved by 

 cleaning the milk; but during the summer gassy or pin-holey curds 

 were not prevented by this cleaning. In experiments in which milk 

 was cleaned with a separator and the slime removed from 2 lots of milk 

 achled to 1 lot, the curds from both lots were practically free from 

 pin-holes, and " it seems likely that the suppression of jjin-holes by 

 passing milk through a separator was due to the aeration, and not to 

 removal of gas-producing organisms in the slime." 



Although cleaning the milk by means of a separator has not accom- 

 plished all that was hoped, it is believed to have been of great benefit, 

 and in nearly every case it improved the quality of the cheese, the 

 improvement being more marked with tainted milk than with milk in 

 good condition. " Especially has it been of benefit for long-keeping 

 cheese. All such has retained its flavor much better when made from 

 separator-cleaned milk." 



"The yield of cheese hy this process is a trifie smaller than from untreated milk, it 

 being on the average about 0.2 lb. less from 100 lbs. of milk. The loss of fat in whey 

 is also a little higher. The difference is, however, more than balanced by the better 

 quality of the product." 



One hundred rations for dairy cows, F. W. Woll {Wisconsin Sta. Bpt. 1894, pp. 

 86-112).— This, is largely a reprint of Bulletin 38 of the station (E. S. R., 5, p. 884). 



Hygiene of domestic animals in the production of milk, C. Pages (Paris: G. 

 Masson, Lihraire de V Academic de Afedecine, 1896, pp. 324). 



Test of cream separators, H. H. Wing (^Yew York Cornell Sta. Rpt. 1894, Appen., 

 pp. 161-174,2)1. 1).—A reprint of Bulletin 66 of the station (E. S. R., 6, p. 245). 



The Babcock milk test, W. J. Spillman ( Washington Sta. Bui. 18, pp. 27, figs. 5). — 

 This is a working description of the Babcock test and method of using it, the appli- 

 cation of the test to paying for milk at creameries, and the relative-value plan. 

 Compiled data are also given of the average composition of dairy products, the dis- 

 tribution of ingredients in butter and cheese making, etc. The percentage of fat in 

 the milk of 2 cows tested morning and night for 2 weeks is given, showing the 

 variation. 



Analyses of milk and cream, F. W. Morse (Neiv Hampshire Sta. Rpt. 1894, pp. 120, 

 121). — The percentages of fat in 30 samples of milk of unknown origin, and in 78 

 samples of Ayrshire milk classified according to fat content are reported, together 

 with solids and fat in .5 samples of Holstein milk, 2 samples of mixed-herd milk, and 

 2 samples of cream from a coiiperative creamery. 



Dairy experiments, A. H. Whkatox {South Dakota Sta. lipi. 1804, Jiullefins, pp. 

 20).—Bn\l(itiu 39 of the station (E. S. R., 6, p. 338) is bound with the Annual Report. 



TECHNOLOGY. 



Maple sap studies, F. W. Mouse {Xeir Hampshire Sta. Bnl, 32, pp. 

 16, figs. 2, dgms. ;J). — The studies of maple sap, which were reported In 

 Bulletin 24 of this station (E. S. R., 7, p. 92), were continued by the 

 author, assisted by E. P. Stone. The results given in the i)resent bul- 

 letin are in accord with those expressed in the previous one and serve 



