ANNUAL REPORT, 1941 , 47 



5. Electric-pasteurized milk became oxidized less rapidly, less frequently, 

 and to a lesser degree than did vat-pasteurized milk. A cooked flavor was found 

 more often and more pronounced in vat-pasteurized milk than in electric-pas- 

 teurized milk. 



6. Generally it can be said that electric pasteurization (high temperature- 

 short time) of milk will tend to prevent development of oxidized and cooked 

 flavors, and such milk will have a higher flavor score than vat-pasteurized milk 

 at the end of 48 hours. 



A Study of the Efficiency of the McCormick-Deering Cream Separator (Stand- 

 ardizer.) (A. M. Shipley and J. H. Frandsen.) In 1938 a report was given of a 

 study of the suitability and practicability of the DeLaval Multipurpose Sep- 

 arator. In some further work on this project, tests have been made on the McCor- 

 mick-Deering Cream Separator. The following results were obtained: 



Before After 



Sediment 9.8 9.8 



Flavor Score 22.5 23.25 



Fat (percent) 3.0 4.0 



Skim (percent) — .01 



Total solids (percent) 11,395 12.35 



Bacteria per c. c 1500 2400 



Curd tension 60 57.5 



■ Creaming (pint bottle) 2 inches 1)/^ inches 



Standardization, in addition to providing a milk of desired fat content, seems 

 also to give milk of slightly better flavor. Standardization with a mechanical 

 standardizer is, in our judgment, more practical and economical than standardiza- 

 tion by siphoning or foremilking. 



Some Factors Affecting the Wheying Off of Cultured Buttermilk. (L. R. 



Glazier and H. G. Lindquist.) \\'hen cultured buttermilk is allowed to stand in 

 storage, it frequently separates into a layer of curd and whey. In this study it was 

 found that the higher the developed acidity, the less curd separation and wheying 

 off occurred. Pasteurization at a temperature of 200° F. was more desirable 

 for the milk to be used for culturing than was pasteurization at 180° F., and 

 temperatures below 180° F. should be avoided. Storage temperatures as high as 

 50° F. should be avoided. Storage at 33° F. gave the best results of any of the 

 temperatures used, in preventing wheying off of buttermilk in storage. The 

 longer the buttermilk is held, the more separation and wheying off there is likely 

 to be. Therefore, smaller batches should be made in order to eliminate long 

 storage periods. (Published in Milk Plant Monthly, 30 (5): 27-30, 1941.) 



DEPARTMENT OF ECONOMICS 



Alexander E. Cance in Charge 



Land-Use Problems in Massachusetts in Relation to a Balanced Program of 

 Land Utilization. (David Rozman.) The major phase of this project has been 

 completed and the results presented for publication as Experiment Station Bulle- 

 tin 387. This study deals with the interrelationship of major uses of land on a 

 State and local basis. To an analysis of the historical trend in agricultural and 

 forest land uses is added consideration of other important land uses such as 

 recreational, part-time farming, residential, and industrial. The summary and 

 main conclusions are as follows: 



