10S2 



EXPERIMENT STATION RECORD. 



average figures were obtained: From separator, 0.72; from skim milk, 

 0.62; from different parts of the apparatus, 0.88, 0.96, 0.97, and 0.98, 

 and at the outflow, 0.97. 



Keeping trials with pasteurized skim milk. — The keeping qualities of 

 skim milk pasteurized at 85 to 88° C. and at 97 to 99 - C. were determined 

 in a number of trials, and comparisons made with raw skim milk. The 

 milk was cooled to different temperatures or treated in different ways 

 after the heating. The samples were kept in stoppered ])ottles at ordi- 

 nary room temperature, and the time noted when the milk could still 

 be boiled without curdling. The average results are given in the table 

 below, the second column showing those for H creameries and the third 

 those at one other: 



Length of time nkim milk kept (tfter pastenrizirig. 



When 

 heated 



to 

 97-99°. 



Raw skim milk pastenrizefi at 10^ C 



Pasteiirizefl skim milk direct from separator 



Pasteurized skim milk eimled to f)0° C. and sampled 



Pasteurized skim milk cooled to 50" C, poured in milk can, and sampled.. 



Pasteurized skim milk poured directly into milk can and .sampled 



Pasteurized skim milk ccxiled to 10° C. and sampled 



Pasteurized skim milk cooled to 10° C, poured into milk can, and sampled 

 Pasteurized skim milk poured directly into milk can and sampled 



Hours. 



The results show that the easiest way to sterilize transportation cans 

 is to fill them with the milk at the temperature of pasteurization (85° 

 C. or above), an 80-lb. can of milk cooling only 2 to 3 degrees if the 

 can is filled full, and -i to 5 degrees if only half filled; and that cooled 

 pasteurized milk can not safely be kept m nonsterilized transportation 

 cans. — F. w. woLL. 



A view of the present state of the dairy industry in Russia, P. Pakhomoff 

 (/Sbc. Imp. A(jr. Momnv, 1900, pp. 50, Jigs. G) . — A publication issued for distribution at 

 the Paris Exposition of 1900. 



Science in relation to dairying in New South Wales, M. A. O'Callagiian 

 {Agr. (Jaz. Xew Smith ]Vakf<, h.' (1901), Xo. 1, j>}>. 1 .19-1 4-1, Jigf^- 3).—X history of the 

 projiress of dairyin<j in the st'ction indicated. 



Development of the dairy cow, C. S. Phelps {New York Produce Rev. and Amer. 

 Creamery, 14 [1901), No. 30, pp. 2i!-31).—Xn address l)efore the Connecticut Dairy- 

 men's Association. 



An experimental milk supply, W. Robertson {Public Health, 13 {1901), No. 6, 

 pp.413-4'21). — A paper read before the Society of Medical Officers of Gla.sgovv, Scot- 

 land, concerning the results reached by the methods employed in improving the city 

 milk supply. 



The composition of Indian cows' and buflfaloes' milk, J. AV\ Le.vtheu 

 {A'nalgHt,2G {1901), No. '^99, p}>. 40-42).— T\ui fat content of the cows' milk was high, 

 varying from 4 to 6 per cent. That of buffaloes' milk was very high, 7 and 8 i)er 

 cent being common. Putter f mm the cows' milk was very pale yellow; from the 

 buffaloes' milk, quite white. 



