DAIRY FARMING DAIRYING. 



379 



which it may be detected from milk not produced from silage. It was further 

 demonstrated that if the silage is fed to cows just after inilking, in the majority of 

 cases milks so produced could not l>e separated by the sense of sine]], from non- 

 sihige milks. . . . 



"It should he noted here also that we found that while butter made from milk 

 having the sweetish silage odor also possessed that same odor sufficiently marked 

 to enable one familiar witli it to classify tin- butter as being produced from silage 

 milk, yet Chicago experts gave the silage butter in this case a higher score in point 

 of flavor." 



In the spring of 1897 other experiments were made by the authors. 

 A quantity of sweet milk was divided into 2 lots, one of which was 

 placed inside the silo upon the silage for 1 hour. Both lots were then 

 poured into a number of cans and examined by a number of competent 

 persons to see if they could detect the silage odor in the milk. Out of 

 120 such examinations the results in 13 cases, or more than 10 per cent, 

 were incorrect. Again, 2 lots of the same milk were taken to the silo, 

 one being exposed within the silo, as above, for 1 hour, while the other 

 had the air of the silo forced through it for the same length of time. 

 Both lots were placed in cans and examined by experts as before. In 

 7 out of the 21 examinations the milk was pronounced as having no 

 silage odor, "and it was agreed that the odors taken up by these 

 milks were much less pronounced than is found in milks produced 

 where silage is fed just before milking." 



To study the effect, if any, of silage odors on the acidity of milk, a 

 quantity of sweet milk was divided into 2 lots, one being taken to 

 the silo where, with a small hand bellows, air from the silo was forced 

 through the milk 1,000 times. Both lots were tested for acidity, the 

 milk treated in the silo indicating less acidity than the other lot. In 

 other cases both lots of milk were aerated alike, except that one lot 

 was aerated with silo air and the other with outside air. Aeration 

 decreased the acidity and about equally in case of both lots. 



Fat determinations in samples of milk by different methods 

 (Word. Mejerie Tidn., 11 (1896), p. 159). — Ten samples of milk were ana- 

 lyzed at 6 Swedish chemical stations by the method ordinarily used at 

 the station. The lollowing results were obtained: 



Fat content of milk as determined by different methods. 



Sample of milk. 



No. 1 



No. 2 



No. 3 



No. 4 (same as 2) 

 No. 5 (same as 3) 

 No. 6 (same as 1) 



No. 7 



iNo. 8 



No. 9 (same as 7) 

 No. 10 (same as 8) 



Drying on 



granulated 



kaolin. 



Per cent. 



3.17 



2.90 



3.26 



2.95 



3.20 



3.14 



.19 



.17 



.18 



.19 



Adams's 



method, «.i„„ la ^ Kose- Widest 



milk sour; t, ? a Gottlieb differ- 



ammonia melnou - I m^twi i enr.« 



added. 



Per cent. 



3.20 



2.95 



3.32 



3.00 



3.38 



3.32 



.25 



.25 



.23 



.18 



Per cent. 



3.09 



2.85 



3.14 



2.90 



3.21 



3.03 



.19 



.18 



.18 



.16 



Per cent. 



3.22 



2.96 



■A.'.Yl 



2.96 



3.35 



?, 22 



.23 



.23 



.23 



.23 



Per cent. 

 0.18 

 .29 

 .34 

 .28 

 .36 

 .28 

 .07 

 .07 

 .08 

 .13 



1 Landw. Vers. Stat., 40, p. 1. 



