84 



EXPEKIMENT STATION RECORD. 



accompanied l)v descriptive and historical notes and a snniniarv of Iku* 

 production and profit. 



The composition of sow's milk, F. W. Woll ( Wi.sconsin /Sta. 

 B])t. 1899, j^P- ^67-^7(^).— One sample of milk from each of 2 pure- 

 bred Poland China, 1 pure-bred Berkshire, and 2 grade Berkshire 

 sows was secured in a manner similar to that desci'ibed in an earlier 

 report (E. S. R., 10, p. 782), and analyzed. The results of the 5 

 analyses, together with those of 7 analyses reported before, are sum- 

 marized in the following table: 



Composition of soir's milk. 



Average. 



Water 



Fat 



Casein and albumen 



Milk sugar 



Ash 



Solids-not-fat 



Per cent. 

 81.49 

 6.60 

 5.75 

 5.19 

 .97 

 11.91 



The I'esults of 74 analyses made by the author and other investi- 

 gators give 6.61 per cent as an average fat content of sow's milk. 

 This is considered nearl}^ 3 per cent higher than the average fat con - 

 tent of cow's milk produced in the United States. "Chemical anal 3^- 

 ses and microscopic examinations of the two kinds of milk show that 

 sow's milk is more like the milk of strippers than that of cow^ in full 

 flow of milk.'' 



Pasteurization of milk and cream at 140^ F., E. H. Farrington 

 and H. L. Russell {Wisconsin Sta. Rpt. 1899, pp. 129-139, figs. 3).— 

 The conditions of efficient pasteurization, thermal death point of the 

 tubercle bacillus, and the cause of diminished consistent'}' of pasteur- 

 ized products are discussed, and studies on pasteurization at 140° F. 

 are reported. 



Samples of unpasteurized milk, and milk pasteurized at 140 F. for 

 periods varying from 15 to 60 min., and at 155° for 15 min., were kept 

 in cold running water, and the thickness of the cream layer formed in 

 each case was determined at diffierent intervals. The creaming prop- 

 ert}^ of the milk pasteurized at 140° was practically the same as that 

 of the unpasteurized milk. As compared with normal milk the cream- 

 ing of the milk pasteurized at 155° was retarded and lessened in 

 quantity. 



A number of tests were made to determine the keeping quality of 

 milk pasteurized at 140° F. On the average unpasteurized milk 

 remained sweet about 2 days. Milk pasteurized at 155° F. for 15 min. 

 and at 140° for 15 and 30 min. remained sweet over 6 days with prac- 

 tically no ditfercnce in the 3 cases. 



Determinations were made of the number of bacteria in samples of 



