78 EXPEEIMENT STATION RECORD. 



bacteriological laboratory and peculiar in their action on the cream layer of 

 milk in their producing a decidedly yellow color in it without brealcing down 

 the fat, are described. 



" Bacillus synxanthus was isolated from a sample of milk secured in one of 

 the smaller towns of Iowa. The action of this organism on various materials 

 has been studied and the results obtained with cream indicate that the odor and 

 flavor produced are so objectionable that the organism can not be used for the 

 production of color in butter. 



"A micro-organism that produces a yellow color on the surface of whole milk 

 was isolated from a sample of butter. The organism is believed to be a new 

 species and has been described and named B. aurantinus. Inasmucli as it acts 

 very slowly on milk its use for the production of color in butter is out of the 

 question. 



" The study of these two organisms indicates that eventually an organism 

 may be found that can be used for the production of color in butter." 



Bacteriological studies on the coagTilation of evaporated milk, B. "VY. Ham- 

 mer {loita ^7f/. Research Bui. 19 {1915). pp. 119-131. fi<;s. 3). — The morphologi- 

 cal, cultural, and biochemical characteristics of a heretofore undescribetl organ- 

 ism found in samples of evaporated milk from an Iowa condensery are given. 

 The name proposed for this organism is Bacillus coagulnns. 



While a very small percentage of the spoiled cans showed a bulging due to 

 the formation of gas, the tj'plca' change did not involve any such condition, but 

 was merely a coagulation. On opening such cans a small amount of expressetl 

 whey was commonly present and the coagulum was found to be very firm, 

 although not firm enough to retain its shape when the end was cut from the 

 can and the contents slipped out. The spoiled con«lensetl milk had a sweetish, 

 choosy odor not at all disagreeable and resembling to a certain extent the odor 

 of Swiss cheese; it was not in the least suggestive of putrefaction. The flavor 

 of the milk was faintly sour and slightly clioesy, hut not at all disagreeable. 



A study of the manufacture of dairy butter, E. L. Anthony (Pennsyl- 

 vania Sta. Bui. 135 (1915), pp. 3-30, figs. ?).— During 1913 four educational 

 butter-making contests wore conducteil among the dairy butter makers of Penn- 

 sylvania. There was found to be a great lack of uniformity in farm butter, the 

 variation being to some extent due to the churns useil, but more especially to 

 "the methods used in churning and in the handling of the cream during the 

 ripening process. It was also found that the average percentage of moisture in 

 farm butter is very low. 



In experiments with different types of churns, the combinetl churn and worker 

 and the barrel churn churned somewhat closer than the swing churn, thus 

 leaving less butter lat in the buttermilk. This is thought to be due to the char- 

 acter of the agitation within the former two churns and to the fact that the 

 temperature of the cream rose less during churning. The moisture content 

 averaged a little higher in the butter from the combined churn. This is prob- 

 ably due to the fact that the butter in this type of churn is worked in the water. 



In an experiment to determine what percentage of acid in the cream is best 

 for churning under farm conditions creams of 0.2. 0.3, 0.4, 0.5. and 0.S5 per cent 

 aciility were ti.sed. The flavor of the butter increased up to about 0.4 per cent 

 of acid, when it began to deteriorate and to take on an old and stale cream 

 quality. It is advised that cream be not ripened to more than 0.5 per cent of 

 acid, and as little as 0.4 per cent is sufficient under the average farm conditions. 

 Cream held at from 70 to 75° for ten hours will develop under normal condi- 

 tions about that amount of acid, and will be slightly thick and noticeably sour. 

 It is stated that butter with lower acidity is being demande*! by the market. 



