1010 EXPERIMENT STATION RECOED. 



react toward the Storch paraphenylenediamine test like milk which has been pas- 

 teurized at 80° C. or above. — f. w. woll. 



Observations on tlie use of acid tests for milk and cream, E. H. Farrinoton 

 (Wisconsin Sta. Rpt. 1902, pp. 128-135). — The results of several tests are reported. 

 It was found that standard alkaline solutions used in the determination of acidity 

 in milk and cream were unaffected by freezing and thawing, provided all the ice was 

 melted before the liquid was used. While the dry alkaline tal>lets keej) indefinitely, 

 the solutions prepared from them were found to lose in strength after keeping for about 

 1 week. When a solution was allowed to remain in the ])nrette over night the loss 

 in strength was noticeable. The curd and the whey in the same sample, even after 

 standing for 8 days, were shown to neutralize different amounts of alkali, emphasiz- 

 ing the importance of thorough mixing before testing. Determinations of the acidity 

 in samples of cream containing from 25 to 50 per cent of fat and kept under uni- 

 form conditions showed maximum degrees of acidity, varying with the fat content. 

 The maximum amount of acid developed in skim milk was 0.78 per cent, in 25 per 

 cent cream 0.6 per cent, and in 40 per cent cream 0.5 i)er cent. Only 0.11 per cent 

 of acid developed in cream containing 50 per cent of fat before the sample was too 

 thick to draw into the pijiette. 



A modified cream-test bottle, E. H. Farrington ( Wisconsin Sta. Rpt. 1902, 

 pp. 147-149, fnj. 1). — The author cundemns a tendency on the partof manufacturers to 

 increase the diameter of the necks of cream-test bottles, permitting in some cases the 

 entire graduation from to 30 per cent to occupy a space of only 2 in. in length. 

 In the modified test bottle designed by the author and here figured and described 

 the capacity of the l)ulb is decreased from about 55 cc. to about 45 cc, which is con- 

 sidered large enough when the quantity of cream is 18 gm. The diameter of the 

 neck is decreased so that the graduated scale occupies about twice the usual length, 

 permitting readings of \ jier cent. The bottle is of the usual length of a milk-test 

 bottle. 



The composition of frozen milk, E. H. Farrington ( Wisconsin Sta. llpt. 1902, 

 pp. 136, 137). — Analyses were made of 3 lots of milk l)efore freezing, of the liquid 

 portion of samples containing different amounts of ice, and of the melted ic-e. 

 When about 25 per cent of the sample was frozen the fat content of the liquid por- 

 tion was about 0.5 per cent higher and of the ice about 1 per cent lower than that 

 of the original sample. When from 40 to 50 per cent of the milk was frozen there 

 was no great difference in the fat content of the licjuid and iced portions. The casein, 

 ash, and milk sugar were not separated very much by freezing. 



Ekenberg's "desiccator " [Nord. Mejeri Tidn.,18 (1903), No. 8, pp. 99, 100). — A 

 description is given of the apparatus constructed by M. P^kenberg for the manufacture 

 of the "milk flour" invented by him (E. S. R., 14, p. 804). An analysis of the 

 product shows its composition to be as follows: Albuminoids 36 per cent, carbo- 

 hydrates 49 per cent, fat 1 per cent, mineral matter 7.5 ^qx cent, and moisture 6.5 

 per cent. — f. av. woll. 



Swedish, butter exhibits, 1901, N. Engstrom {MeddeJ. K. Landtbr. Styr. 

 \^Su'eden'\, 1902, No. 79, jjp. 47). — During the year 359 creameries took part in the 

 exhibits. In all, 1,374 tubs of butter were exhibited. The average water content of 

 the butter was 13.3 per cent, the range being from 9.7 to 20.4 per cent. Of the total 

 number of creameries 327 furnished butter made from pasteurized cream for all and 

 13 creameries for some of the exhibits in which they participated, while 8 did not 

 pasteurize the cream, and 11 failed to give information on this point. Pure-culture 

 starters were used throughout the year by 43.4 per cent of the creameries and but- 

 termilk starters by 37.6 per cent. Sweet-cream butter was made by 7 per cent and 

 radiator butter by 3.9 per cent of the creameries. A marked beneficial effect of the 

 pasteurization of the cream, as regards the quality of the butter made from it, is 

 apparent from the scores presented in the report. 



