382 EXPERIMENT STATION RECORD. 



value of straw and sawdust as bedding showed that on an average more than 

 twice as many bacteria were present when the straw was used. 



It is believed that the arrangement of the stable was conducive to the low 

 counts obtained, and as it was inexpensive a brief description as to its cost is 

 given. The bulletin also contains a discussion of city milk inspection in Virginia 

 and suggestions for improving the milk supply of cities. 



Notices of judgment (U. S. Dept. Agr., Notices of Judginrnt 291, pp. 2; 307, 

 308, 312, p. 1 each). — These relate to the adulteration of milk and cream and 

 tlie adulteration and misbranding of Neufcliatel cheese. 



[Report of] the professor of dairy husbandry, H. H. Dean {Ann. Rpt. 

 Ontario Agr. Col. and Expt. Farm, 35 {1909), pp. 96-12.'i). — Corrosive sublimate, 

 bichromate of potash, and formalin were tested as preservatives for composite 

 cream testing. A mixture of 1 part cori'osive sublimate and 3 parts potassium 

 bichromate gave the best all-round results. The formalin preserved the samples 

 in good condition, but ditiiculties arose in testing the samples. Composite 

 cream samples kept in cold storage at a temperature of about 40° F. were in 

 the best condition. Those kept in a warm place were inclined to mold and 

 gave results that were too low. There did not appear to be any advantage in 

 testing oftener than once a month. Aliquot or proportionate cream sampling 

 gave results similar to those ol)tained by taking a uniform quantity from each 

 delivery. 



Tests were made on the effects of adding 10 per cent stai-ter to raw and 

 pasteurized cream. " The buttermilk from the pasteurized lots contained a 

 higher i)ercentage of fat than did the raw cream lots. These results agree 

 with those obtained in other experiments, indicrtting a much greater loss of 

 fat in the buttermilk where sour cream is pasteurized. There was not so mucli 

 difference in the quality of the butter when fresh, l)nt the raw cream having 

 10 per cent culture and the pasteurized lots held their flavor better when scored 

 at the end of 2 or 3 months. The addition of a pure culture (starter) to 

 raw cream as ordinarily delivered to creameries will no doubt improve the 

 fl.Mvor of the butter, and in these experiments the results were practically tlae 

 same as from pasteurization, with the advantage of less fat lost in tlie butter- 

 milk. However, we do not think that the use of a culture, or starter, in cream 

 will altogether take the place of pasteurization, but may be recommended where 

 pasteurization is not practicable." 



A study of 56 churnings showed that the loss of fat in the buttermilk in- 

 creased with the increase of acidity in the cream at the time of pasteurization. 

 The pasteurization temperature did not appear to affect the percentage of loss. 

 "There was not much difference in the quality of the butter from the various 

 lots when fresh, what difference tliere was being in favor of jiasteurization at 

 180° F. The keeping quality of the butter was improved by pasteurization of 

 the cream at from 140 to 180° F., there being very little improvement by heating 

 the cream to 120° F. Wliere iiasteurization is followed, we recommend having 

 the cream as sweet as possible and adopting a temperatux-e of 180 to 185° F." 



After deducting the loss of fat and the extra expense of pasteurizing, it was 

 found that it paid to pasteurize sour cream when the butter sold for i ct. 

 per pound more than the unpasteurized. 



Several machines for printing butter were tried. The number of i)0und 

 prints made from a churning were about the same, wliether printed by hand 

 or by machine, there being a slight difference in favor of the hand printing. 

 Under the conditions at the college creamery there was no gain iu time by 

 using the machine, although the machine made i)riuts of more uniform and 

 neater appearance. Under average conditions the machine printer might be 



