294 EXrEKIMEJ^T STATION llECORD. 



temperature. The milk thus treated soured from G to 18 hours sooner than the con- 

 trol lots. I'rac'tically all the samples cooled immediately were tit for use at the end 

 of 48 hours. In a third experiment milk cooled immediately to 60° was compared 

 with milk cooled after standing for 2 hours, the results showinjj; that the milk cooled 

 immeiliateiy remained sweet for about 12 lK)urs, on an average, longer than the 

 milk not cooled until 2 hours after milking, illustrating the importance of prompt 

 cooling. 



I'ractii-al experiments were also made with the use of ice. A five gallon can of 

 milk was set about 1 hour after milking in a half barrel of water to which a large 

 piece of ice had been added, the temperature of the water being about 40°. This 

 milk was compared with milk cooled within 15 minutes from the time of milking to 

 60° an<l kept at that temperature, the results showing no great advantage from the 

 use of ice under these conditions. In other experiments it was found that from 2 to 

 2J hours Avere required for milk set in ice water to cool to 60°, and that such milk 

 soured in some instances as much as 5 hours sooner than milk cooled immediately to 

 60°. In a second series of experiments similar to the above a temperature of 65° 

 was used for comparison. Milk cooled immediately and kept at that temperature 

 remained sweet for 30 to 35 hours, while milk not cooled other than by setting in 

 water at 65° did not keep over 24 hours. The results of the work at 65° show the 

 importance of prompt cooling and also that under ordinary conditions this tempera- 

 ture can not be depended upon in producing milk for city markets. 



INIilk set in a shotgun can in a refrigerator at 60° was found to have a temperature 

 of 68 to 74° at the end of 15 hours, at which time the milk was <jn the jioint of turn- 

 ing. On the other hand, milk cooled immediately to the temperature of the refrig- 

 erator and kept at that temperature remained in good conditi(jn for about 50 hours. 



After showing by the above practical experiments the need of keeping milk at a 

 low temperature and particularly the need of cooling it immediately after milking, 

 the author discusses the use of milk coolers, giving the results of several tests and 

 also considers the use of refrigerators, preservatives, and the acid test. 



During several weeks in the summer of 1902 determinations were made of the 

 temperature, acidity, and bacterial content of milk as received at a large dairy in 

 Baltimore, the data ])eing taljulated and discussed along with observations on the 

 shipping of milk over one of the railroads entering Baltimore. 



Milk transportation: Freig-ht rates to the largest fifteen cities in the 

 United States, E. G. Ward, Jr. ( T. *S'. I>('2)t. Agr., Dirixiou nf StatiMlrs Bnl. 25, jtp. 

 60). — This bulletin contains not only transportation charges relating to milk, but 

 descriptions of the different means of transportation employed and some general 

 information regarding the milk supply of each city. About 850,000 gal. of milk 

 and cream are required daily to supply the 15 cities. Considerable lack of uniformity 

 was oljserved in the freight rates. 



Clean milk, 8. D. Belcher {New York: Hardy Pub. Co., 1903, pp. UG, ph. 24).^ 

 In the introduction to this book by W. H. Park the improvement of the milk supply 

 and the transjjortation of milk are briefly discussed. The book itself is written from 

 the standpoint of the bacteriologist and deals with means for lessening or preventing 

 the contamination of milk. Such subjects as the construction and care of stables, 

 the management of cows, nulking, cleansing dairy utensils, handling and sale of 

 milk, etc., are considered. 



The sugar in the milk of the buffalo, C. Poecher {Bui. Soc. Chim. Paris, 3. ser., 

 29 {1903), Xo. 15, jjp. 828-830). — An examination of 2 samples from Italy and 2 from 

 Egypt led the author to conclude that the sugar in buffalo's milk is identical with 

 that in milk from other animals. 



Butter industry in the Argentine Republic, E. W. Ames ( U. S. Conmlar Ppts., 

 73 [1003), Xo. 270, pji. 115-11!)).— The exports in 1902 amounted to 9,021,020 lbs., 

 nearly all of which was shipped to the United Kingdom. 



