ANNUAL REPORT, 1935 37 



The source of protein in the feed, whether vegetable or animal, had no effect 

 on the whipping ability of the cream. 



A Study of the Changes that Occur in the Storage of Frozen Sweet 

 Cream. (H. G. Lindquist. ) Studies were continued on the freezing and stor- 

 ing of cream in an attempt to find some method which would prevent the cream 

 from oiling off. No treatment thus far studied has prevented the fat from oiling 

 off when the cream is thawed out and pasteurized. The work will be continued. 



Vitamin C Content of Orange Flavored Drinks. (M. J. Mack, in co- 

 operation with C. R. Fellers, Horticultural Manufactures.) A relatively new 

 development is the sale of orange flavored drinks by milk dealers. During the 

 past year the sale of these drinks by dairymen has developed into an important 

 side line. Many dairymen advertise them as rich sources of vitamin C. Since 

 no published information on the nutritive value of these so-called orange 

 drinks is available, the present study was undertaken. Both animal assay and 

 titrametric determination of ascorbic acid by the Tillmans' method were used. 

 The iodine reduction method was also used as a control for comparative pur- 

 poses. Ten different products were examined, most of them several times. 

 The antiscorbutic potency (protective level for guinea pigs) varied from 6 to 

 over 100 grams, with an average of approximately 15 grams. Fresh orange 

 juice has a protective level of 1.5 grams. That is, most of these so-called orange 

 drinks are poor sources of vitamin C, and the best one contained only one- 

 fourth as much of this vitamin as orange juice. The obvious conclusion is that 

 most of the orange drinks should not be substituted in the diet for fruits as 

 sources of vitamin C. 



A Study of the Comparative Efficiency of Electrically Operated 

 Tanks versus Ice in the Cooling of Milk. (J. H. Frandsen.) Work is in 

 progress with the new types of tanks on the market this year. 



A Study of the Possibilities of Milk, Cream, and Plastic Cream in the 

 Development of New Products such as Combinations with Honey, 

 Fruits, Cheese, and other Flavors of Various Kinds. (J. H. Frandsen.) 

 Work under this project is being continued, special attention being given to a 

 study of the combinations of certain cheeses and other highly flavored products 

 with plastic cream. 



The Quinhydrone Electrode in the Dairy Laboratory. (W. S. Mueller.) 

 This project will be continued by making a study of the glass electrode for 

 determining the pH value of dairy washing solutions. The purpose of this 

 study is to find out whether there is a relation between the pH value as deter- 

 mined by the glass electrode method and the sterilizing property of the solution. 



DEPARTMENT OF ECONOMICS 

 Alexander E. Cance in Charge 



A Study of Adjustments in Farming by Type-of-Farming Areas, 

 from the Standpoint of Agricultural Adjustment and Planning, In- 

 cluding Soil Conservation. (David Rozman in cooperation with the De- 

 partment of Agricultural Economics and Farm Management.) This project 

 was initiated last spring at the request of the Bureau of Agricultural Economics 

 and the Agricultural Adjustment Administration of the United States Depart- 

 ment of Agriculture and was carried out in cooperation with farm management 



