pe PT A a ap aears” 4 1 A Sagal ‘pe! A Y Ae Te arn Mme ary d iW ‘' \ 
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y v4 ie Thy tai: A Ha by os Fe) eal 
Wiis Pc ee js: SOAR ALY 7 : 

New York AGRICULTURAL Exprertmment Sration. 4538 
source and effects, and some general distinction like the above 
should be recognized. 
In the July experiments at the Station, a portion of the milk 
used was obtained some distance from the Station and the per- 
son who furnished it failed to follow the instructions given in 
regard to preparing the milk for shipment. The milk was put 
warm into imperfectly cleaned cans and was then shipped at 
onee. In the warm weather then prevailing, seriously tainted milk 
was the inevitable result. In the factory experiments made ‘in 
September, the work was done at a factory where the cows were 
liberally fed on the refuse of a corn-canning factory and this 
food was more or less fermented and sour. The tabulated state- 
ment below gives the average results of these experiments and also 
the average of the other experiments made in the same months 
with milk in good condition: 






q aay o> 6 DW oodqg 
38 378 om ad SIE 8 am 
8 ad oD Sas 2O# 
sa SRD RCE Lea priate ci nulc s 
0.8 SA4 ay O Gey 4 OD i eee 
+4 . S42 odo Go RS One 
+7 62D por ee ANE op ish 
§.2 Be5 Sot eam Sod. 
f= pss aso Neate gS so 
BS Fe ° o's 
2a oes cae efas | S888 
. . | - . > 
Milk tainted......... | 9.54 24.29 9.92 3.66 2.60 
Milk in good condition., 8.15 | 23.71 | 10.55 3.82 2.72 



Making necessary allowance for difference of fat in milk, differ- 
ence in water retained in cheese, etc., the results show that the 
tainted milk gave, for 100 pounds of milk, about one-half pound 
less of cheese. 
XX. EFFECTS OF SHUTTING UP WARM MILK IN CANS 
AND COOLING UPON MANUFACTURE OF CHEESE.* 
In these experiments, about 100 pounds of night’s milk were 
placed warm in closed cans and cooled immediately to about 50 
degrees F. This was held over night and on the following 
morning was mixed with about 150 pounds of milk that had 
been kept in open vessels and similarly cooled. In each ease, 

* for details of experiments, see Bulletin 46, experiments 73, 77 and 91. 
