1124 EXPERIMENT STATION RECORD. 



transportation and keeping of milk. In milk 2 hours old the total phosphoric acid 

 was 4.58 gm. per liter, of which 41.92 per cent was soluble, 46.28 per cent organic, 

 and 11.8 per cent insoluble. The insoluble phosphoric acid in fresh milk is believed 

 to be due to the action of carbon dioxid during milking. 



Examinations of milk 2, 24, and 48 hours after milking showed a decrease in the 

 amount of organic phosphorus and an increase in the insoluble phosphoric acid. The 

 greatest increase in insoluble phosphoric acid was made soon after milking, while 

 the decomposition of lecithin was progressive. Heat was much more effective than 

 standing in increasing the amount of insoluble phosphoric acid. The duration of 

 the heating exerted a greater influence than the elevation of temperature. Heating 

 at 60° C. for 30 minutes caused a loss of 25.9 per cent of the assimilable phosphoric 

 acid; heating at 95° for 60 minutes a loss of 48.7 per cent; and at 110° for 30 minutes 

 a loss of 54.2 per cent. 



The farmers' creamery in Missouri, R. M. WAsnBURN (Missouri Sta. Cirr. of 

 Information 18, pp. 21, figs. 2, dgms. 5). — This circular contains information regarding 

 the building and equipment of small creameries and cheese factories. Articles of 

 agreement and by-laws. suitable for a creamery association are included. 



A simple alkali test for ripeness of cream, H. E. Van Norman (Indiana Sta. 

 Bid. 104, pp. 267-274, fig*. 2). — The test as used at the station is described. A 1/50 

 normal sodium hydroxid solution is prepared by diluting 30 ce. of a normal solution 

 to 1,850 cc. By means of a Babcock pipette 17.6 cc. of cream or milk is measured 

 into a white cup, a few drops of phenolphthalein solution are added, and the alkaline 

 solution is poured in from a graduate until a pink reaction is obtained. One cubic 

 centimeter of the alkaline solution corresponds to 0.01 per cent of acid. 



Notes are given on the degree of acidity desirable at churning and on grading 

 cream. A table of equivalents is also given showing readings by Mann's acid test, 

 Farrington's alkaline tablets, and the method used at the Indiana Station. 



Water content and Reichert-Meissl number of butter from different 

 sources, H. Theodor (Cfiein. Ztg., 29 (1905), No. 23, p. 309). — Determinations of 

 the water content and Reichert-Meissl number of 107 samples of butter from Hol- 

 land, France, Denmark, Siberia, Argentina, Germany, Russia, Canada, Australia, 

 and New Zealand are reported without comment. 



The butter tests of 1904, W. C. Brown (Jour. British Dairy Fanners' Assoc, 19 

 (1905), pp. 118-12$). — Tests of 44 cows at the dairy show of the British Dairy Farm- 

 ers' Association in 1904 are reported. The report is similar to that of previous years 

 (E. S. R.,16, p. 598). 



Abnormal butter and milk analyses, O. von Spindler (Chem. Ztg., 29 (1905), 

 No. 7, p. 78). — Samples of butter showing Reichert-Meissl numbers as low as 25 and 

 samples of milk containing over 6 per cent of fat and over 15 per cent of total solids 

 from Savoy were believed to be unadulterated. Analyses of 46 samples of butter 

 and milk are reported. 



Whey butter, E. H. Farrington (Hoard's Dairyman, 36 (1905), No. 11, p. 311).— 

 It is stated that the whey from Swiss cheese often tests as high as 1 per cent of fat. 

 Objections to the old process of skimming, in which the whey is allowed to stand 

 until the fat rises, are as follows: The excessive loss in skimming; the poor quality 

 of butter made from the whey; the contamination of the patrons' cans by returning 

 sour whey in them; the inferior feeding value of the sour whey, and the public nui- 

 sance that these sour whey tanks are to the community in which they are located. 



Experiments at the station have demonstrated that all these objections may be 

 overcome by running the sweet whey through a cream separator. The butter made 

 from the fat from whey was found in practical tests to be indistinguishable from 

 creamery butter. It is estimated that in a Swiss cheese factory receiving 4,000 lbs. 

 of milk per day a gain of at least $5 may be made by substituting the new method 

 for the old. 



