454 Report oF THE CHEMIST OF THE 
control experiments with milk that had been stored in open 
vessels and cooled were made side by side with the other 
experiments. 
The averages of the three sets of experiments are given below: 












ay as 3 o> ash a 
38 hey oF 580 BB 
aa sad es 2s 2 
Sie 52 Sada | 338 38 
3.8 w 88 ap rope ES q wicied 
3B see oc © S85 om'6 
ats ge8 Sos | 89% eae 
oH cae BUS | 88.4 | Bye 
o_ wos io] ities” on 
BE Sao | S88 | SSSa | SaBE 
Milk shut up incans..| 6.65 | 23.30) 10.88 3.96 2.69 
Milk kept in open cans.| 7.30) 238.74 | 10.75 4.04, 2.70 


The milk that was shut up showed slightly less loss in manufac- 
ture. The yield of cheese for a pound of fat in milk shows prac- 
tically no difference in the results. There was no perceptible 
difference in quality. The results can not be regarded as conclusive, 
since the work was done when the weather was cool, and the 
milk was produced by animals in perfect condition as regards 
food, care, surroundings, etc. 


XXI. EFFECTS OF EXPOSING MILK TO FOUL ODORS 
UPON MANUFACTURE OF CHEESE.* 
In one case, the milk was placed in vessels that had been imper- 
fectly cleaned and was left exposed in the stable over night. 
This treatment resulted in a marked development of acid, with 
little taint, and the results were an increased loss of milk-constitu- 
ents, a yield that was fair, owing to the large amount of water 
retained, and a very poor quality of cheese. 
In another case, the milk was exposed in clean vessels over 
night to foul odors arising from excrements, and, in another case, 
to fumes of tobacco smoke. The weather was cool and the results 
did not show increased loss. Little or no taint was developed in 
the cheese. The results must be regarded as not conclusive for 
general conditions, since the weather was cool and the conditions 
were not all favorable for the production of bad results. 
* For details of experiments, see Bulletin 47, experiments 75, 93, 95. 


