DAIBY FAEMING DAIRYING. 879 



milk and cream at various milk contests was for milk 87.96 and for cream 

 87.82. It is noted that " the greatest fault in these samples was that relating to 

 flavor and odor rather than to bacterial count." 



Answers to inquiries regarding the profitableness of certified milk production 

 were about evenly divided. It is concluded that profits frequently depend upon 

 the application of business methods. Heavy losses are attributed to too elabo- 

 rate equipment and the carrying of low-yielding, unprofitable cows. 



The methods and standards for the production and distribution of certified 

 milk, as adopted by the Amei'ican Association of Medical Milk Commissions 

 In 1912, are appended. 



Directions for testing cream, L. G. Rinkle {Missouri Sta. Giro. 64, PP- 223- 

 230, figs. IJf). — This circular gives directions for testing cream, including 

 sampling, weighing, operating testing machines, reading the test, etc. 



Cause of variation in percentage of fat of market cream from farm sepa- 

 rators, V. R. Jones (Washington Sta. Popular Bui. 53, pp. 8). — A compilation 

 from various station bulletins presenting data as to the several factors which 

 influence the variation in percentage of fat from farm separators. 



The permit system of cream buying, G. S. Hine and W. F. Droge (Kansas 

 Sta. Bui. 184, PP- 5-48, figs. 36). — This bulletin is a treatise on cream buying 

 and creamery practice for the information of persons about to engage in 

 sampling and testing cream. The subjects under discussion are cream station 

 equipment ; instructions for receiving, sampling, testing, and paying for cream ; 

 testing milk and skim milk; financial problems; systems of examinations, 

 permits, and inspections; control of flies; satisfying patrons; cream station 

 conveniences; and bacteria and their control. 



Homogenizer experiments, J. L. Bishop and R. M. Murphy (N. Y. Produce 

 Rev. and Amer. Cream., 36 (1913), No. 11, p. 478). — Experiments with the 

 homogenizer, carried on at the Wisconsin University Dairy School and pre- 

 sented in thesis form, are summarized as follows: 



"After homogenizing milk the cream did not rise by gravity and could not 

 be separated by the centrifugal separator. The resulting tests of the cream 

 and skim milk from a quantity of homogenized milk run through a power 

 separator were cream 7.5 per cent fat and skim mUk 3.2 per cent fat, the fat 

 test of the original milk being only 3.5 per cent. The size of the fat globules 

 was greatly diminished by homogenizing with a proportionate increase in the 

 number present. . . . The number of bacteria was increased from 1,500,000 per 

 cubic centimeter to 11,500,000 per cubic centimeter by homogenizing at tem- 

 peratures sufficiently low as not to kill the bacteria present. In commercial 

 homogenization, however, the general practice of pasteurizing the milk at 

 185° F. before homogenization destroys practically all bacteria present. 



" Homogenizing cream increases its viscosity. A 15 per cent cream after 

 being homogenized has the appearance of a 25 per cent normal cream, and a 

 20 per cent homogenized cream has the appearance of a 40 per cent normal 

 cream. The cooked flavor imparted to milk and cream by pasteurization at 

 high temperatures is eliminated by homogenizing it. The keeping quality of 

 milk or cream pasteurized at 185° was not affected in any way by homogeniza- 

 tion. . . . Homogenized cream could not be churned, . . . and when added to 

 coffee did not mix so readily as normal cream. . . . 



" Ice cream made from homogenized cream possessed a much improved body, 

 smoother texture, and richer flavor, even when a 15 per cent cream was used, 

 than when unhomogenized. Butter fat and skim milk were successfully homog- 

 enized into cream for ice cream making. Also cotton-seed oil and other fats 

 were incorporated in skim milk for stock feeding purposes, so that they did 



