674 



EXPERIMENT STATION RECORD. 



[Vol 40 



The influence of machine milking, type of milk pall, and sterilization of 

 utensils on the score is indicated in the following table : 



Relation of bacteria and sedinunt in exhibition milk to the utensils used in 



milking. 



Utensils used in milking. 



All samples 



Small-mouth pail 



Open-mouth pail 



Milking machine 



Utensils washed and scalded 

 Vtensils steamed 



Number 



of 

 samples. 



121 

 65 

 - 



11 

 ' 63 

 '27 



Bacteria 



score ( 35 



points 



possible 



- - 



27.31 

 12.57 



32. 98 



Bacteria count. 





Lowest. 



61. 800 I. 

 27. 

 47,0 

 433,1 



'MX) 

 12. . 



Highest. 



3.400 2,792,000 

 730 '.500 



720 53. 735 



Sediment 



score ( 10 



points 



possible). 



7.79 



7:84 



7.30 



1 Samples milked by machine excluded. 



The data on machine milking came from nine farms using four different 

 types of machines, only one of the 14 samples had a perfect score for bacteria 

 and 7 had zero score. The sedlmenl h -t of this milk ranged from 4 to 9.7 

 points. The author was not able i<> find data in the literature on sediment in 



machine-drawn milk. The i r showing c»f machine milking Indicates failure 



on the pari of the producer t<> appreciate the necessity of proper cleaning of 

 the machine, as he presumably took special care with the samples sent tor 

 exhibition. 



The difference between the small month and open pall was qo1 as marked 

 as was expected. Mosl of the samples of milk from both types of pall had been 

 strained, thereby reducing Inequality in sediment. "There is no question but 

 thai the small-mouth pail If properly used will prevent some of the dirt from 

 the body of Hie animal from falling into the milk pail. After watching several 

 men using this type of pall it has been noted that instead of holding the pail 

 SO the revered portion slants away from the milker it is held so it slants 

 toward the milker." 



Brief statistics are given of the kinds of flavor encountered, the kinds of sedi- 

 ment Identified, the methods of cleaning the cows, whether the milker washed 

 his hands, methods of straining, methods of cooling, the relation between bac- 

 teria, flavor, and sediment, examples of g l and poor rations fed, and the 



seasonal changes in percentage of fat and solids-not-fat For one of the 

 exhibits (14 samples) tables are given showing the Individual scores of three 



judges for flavor Of the separate samples and a comparison Of the visible dirt 

 and sediment scores. 



The butter results are dealt with very briefly. A list of defects Is given and 

 the moisture and salt content of 33 samples. 



Milk supply of Paris in 1917, J. B. Lu< KB (IndiU. T.ait. [Parte], .}.-? [1918), 

 Wo. -'/, pp. J/9-61, fig. 1). — The author extends his statistical studies of the milk 

 supply of Paris (B. S. B,, 38, p. 273) through the year 1917. Details are given 

 of the amount transported various distances, the railroads used, the number 

 of cows and dairies furnishing milk, the number of persons engaged in the 

 industry, and the prices charged. 



Only 16.5 per cent of tlie supply came from the City of Paris and the i de- 

 partments of the Seine and Seine -et-i )ise. About It per rent was transported 

 between 50 and 100 km. (31 and 62 miles). All Departments showed a de- 

 crease in the number of cows over the 1912 figures, and the milk supply was 



Over 120,000,000 liters (31,200,000 gal) lower than in 1913. 



