576 EXPERIMENT STATION EECOED. 



165 to 175". The olein is a highly unstable fat, susceptible especially to the 

 action of heat and acid. Its oxidation spoils the flavor and keeping quality of 

 butter. Early summer cream contains excessive olein, and unless reasonably 

 sweet should not be pasteurized at high temperature. Butter from pasteurized 

 cream contains less curd and the curd is in less soluble form than that from 

 raw cream. Pasteurization of sour cream at high temperatures causes ex- 

 cessive loss of fat in the buttermilk, the fat being locked up in the curd con- 

 tent of the buttermilk. Other conditions being the same, pasteurized cream 

 butter contains less moisture than raw cream butter; experimental results 

 show an average difference of 1.5 to 2 per cent." 



In determining the effect on the clearness and accuracy of the Babcock test 

 of milk of the addition of corrosive sublimate, formaldehyde, potassium bichro- 

 mate, and sodium salicylate in different amounts and held for 12, 7, and 14 

 days at 50 and 90°, it was found that " none of the samples containing pre- 

 servatives varied in percentage of fat from those to which no preservatives 

 had been added." Samples drawn immediately after calving and containing 

 colostrum milk as Vt^ell as milk Immediately prior to drying up showed no 

 appreciable difference in the accuracj^ of the test and the clearness of the fat. 

 Where glymol was used the results were uniformly 0.2 per cent too low, in- 

 dicating that in the reading of the test it is necessary to include the meniscus, 

 in order to compensate for the residual fat lost in the bulb of the bottle. 



Experiments showed no difference in the results obtained between the 10 

 per cent and 8 per cent milk test bottles. It was found that the time required 

 for a test may be shortened somewhat by adding the first water before whirl- 

 ing without interfering in any way with the clearness and accuracy of the test. 



An effort was made to utilize buttermilk by the manufacture of buttermilk 

 powder. In this experiment 100 lbs. of buttermilk yielded about 9 lbs. butter- 

 milk powder. The powder had a clean acid taste and was much relished. 

 When fed to chickens it was eagerly consumed and produced satisfactory gains 

 in weight. It was best diluted with about 10 parts by weight of water and 

 mixed with the grain feed into a mush. However, it was found that the cost 

 of manufacturing was somewhat out of proportion to the value of the product. 



A method for determining the solids in evaporated milk is noted on page 509. 



A preliminary comparison of bran and oats for milk production indicates that 

 these feeds are of nearly the same efficiency when fed in a ration containing 

 equal parts of bran or oats and corn meal, corn silage, and clover hay. Each 

 pound of butter fat that was produced by the cows receiving the ration con- 

 taining the bran cost 20.64 cts., while that from the cows receiving the oats 

 cost 21.77 cts. 



Licenses for creameries and testers, laws, miles, and regulations, O. F. 

 HuNziKER (Indiana Sta. Circ. 41 (WIS), pp. 16, fig. 1). — This circular gives a 

 text of the 1913 laws of Indiana, referring to the licensing of creameries and 

 testers, together with the rules and regulations concerning the enforcement of 

 these laws by the station, and information pertaining thereto. 



VETERINARY MEDICINE. 



Annual report of the veterinary pathological laboratory, Nairobi, R. E. 

 Montgomery (Dept. Agr. Brit. East Africa Ann. Rpt., 1911-12, pp. 33-58) ^ — 

 This, the author's third report, includes a discussion of work on diseases of 

 cattle, equines, sheep, pigs, dogs, poultry, and game during the year ended 

 March 31, 1912. 



Annual report of the civil veterinary department, Bihar and Orissa, for 

 the year 1912-13, D. Quinlan iAnn. Rpt. Civ, Vet. Dept. Bihar and. Orissa, 



