DAIRY FARMING DAIRYING. 1111 



cotton batting. Samples of each were then placed in cold storage for 24 hours and 

 scored according to the following scale: Smell 20, taste 25, acidity 35, cream 15, 

 appearance 5. The samples were then either returned to cold storage or kept at 

 room temperatures for another 24 hours and again examined. Averaging all the 

 results, milk pasteurized at 140° scored highest at the end of 24 hours, and milk 

 pasteurized at 180° highest at the end of 48 hours. Pasteurized samples scored higher 

 than claritied samjiles in every instance. Filtering as well as clarifying appeared to 

 be of doubtful value except for the purpose of removing dirt. Where milk is pro- 

 duced under strictly sanitary conditions heating is considered unnecessary. Under 

 ordinary conditions, however, it is deemed best to heat milk to 140 to 180° and cool 

 promptly to 40 to 50°. 



In 6 experiments comparisons were made of the oil test and the Babcock test for 

 cream. The conclusion is drawn that " the oil teat is not a very reliable test for 

 dividing proceeds of sales of butter among patrons who deliver cream, and should be 

 superseded by the Babcock test as soon as the change can be conveniently made." 



In experiments in butter making comparisons were made of a lactic-acid starter 

 prepared at the college and a culture containing lactic acid and O'idlum lactis obtained 

 from a German source. On the whole it was concluded that better results were 

 obtained by using the ordinary lactic-acid culture in pasteurized cream. 



The relative advantages of keeping butter in ice cold storage and mechanical cold 

 storage (ammonia system) were studied in 5 experiments. The butter was placed 

 in cold storage as soon as made and scored after about 1 week, 1 month, and 3 

 months. There was very little difference in the quality of the samples at the first 

 scoring, but at the second and third scorings there was a difference of about 1 point 

 in favor of mechanical cold storage. A comparison was also made of keeping butter 

 in mechanical cold storage at 38 to 40° for 1 week and then removing to mechanical 

 cold storage at 28 to 30° as compared with keeping at the lower temperature for the 

 entire period. The butter placed directly in cold storage at the lower temperature 

 scored higher at the end of 1 and 3 months than similar lots moved from a moderate 

 to a low temperature at the end of 1 week. ' ' While the mechanical cold storage has 

 given the best results as compared with ice for holding butter, the expense and 

 difficulty of operating these machines, as at present constructed, make their use too 

 expensive for the average creamery." 



In experiments in cheese making, comparative tests were made of ripening in the 

 ordinary curing room, ice cold storage, and mechanical cold storage. The results of 

 the 2 series of experiments showed that cheese ripened in ice cold storage at 40° 

 was superior in quality to cheese ripened in the ordinary curing room at 61°. The 

 flavor of cheese ripened in mechanical cold storage at 40° was slightly better than 

 that of cheese ripened in ice cold storage at the same temperature. Curing at 40° 

 gave better results than curing at 50°. Cheese ripened for 1 week in an ordinary 

 curing room and then removed to ice cold storage scored slightly lower than 

 cheese ripened entirely in cold storage; while cheese moved at the end of 1 

 week to mechanical cold storage scored slightly higher than that ripened for 

 the entire period in mechanical cold storage, from which it is concluded that 

 there is little or no risk of injuring the quality of cheese by curing in an ordi- 

 nary room for 1 week before jilacing in cold storage. Shrinkage in the ordinary 

 curing room was about 4 per cent for one month, in ice cold storage about 1.9 

 per cent, in mechanical cold storage at 40° 2.6 per cent and at 50° 3.25 per cent. 

 Cheese moved to ice cold storage at the end of 1 week lost 2.9 per cent, and moved 

 to mechanical cold storage, 3 per cent. On the whole it is concluded that a tem- 

 perature of 40° gave the best results, and that while the quality of cheese was slightly 

 better in mechanical cold storage, the shrinkage was greater than in ice cold storage. 

 Leaving for 1 week in an ordinary curing room increased the loss in shrinkage, but 

 did not affect the quality to any marked extent. 



