The Wahpeton times., 1906-11-29

the direction of the local milk COM
missions.
Class II. Market milk-A large per-
centage of the milk supply of our
cities was covered by this class,
which of course included all milk that
is not sold under any guaranty as to
its character.
Glass III. Cream-This was to be
sweet cream. unpasteurized and free
from preservatives. In fact it was
specified that none of the products
should be pasteurized. Pasteurized
products were not included. principal
ly because the work was more in the
nature of an experiment and it was
thought best not to include too many
classes in the first attempt.
Flavor was given the most points
on the score card in all three classes
for the reason that it was considered
the most important. Unpalatable milk
or cream is of practically no value as
an article of food; on the other hand,
if these products contain low per.
centage Of fat or solids not fat or an
excessive number of bacteria and still
have good flavor, they may be util-
lied, and, in fact, more or less milk
and cream of this character is used.
Hence we see that flavor is of the
first importance.
Before making the tests the sam
pies of milk were heated in a water
bath to temperature of about 100 de-
grees F. This heating seemed to bring
out Objectionable flavors in a more
marked degree than when the milk
was cold, although tests were made of
both the cold and warm milk. Tests
for flavor in the cream samples were
made in a similar manner. If one has
never collected promiscuous lot of
samples and made tests of this char
acter, he will be surprised how easily
off-favors may be detected and how
much the quality of the flavor, so to
speak, varies. Some of the samples
tested seemed to be almost entirely
lacking in flavor, while others had a
rich, pleasant flavor and aroma.
Tests for Chemical QuaIities.-The
following remarks are by G. f. Gray,
who made the chemical tests:
The acidity of the milk and cream
was determined by 'Mann's test the
butter fat by the Babcock method,
and solids not fat by the lactometer.
In addition to these analyses all sam
plcs We're tested for formaldehyde by
Hehner's method. None of this pre-
seryative could be detected in any of
the samples. All samples were tested
for pasteurization by Stocks method.
From this test it could not be deter
mined conclusively that any of the
samples had been pasteurized"
The object of this contest was who'll
ly educational. 1t was desired to
show that milk and cream produced
under sanitary conditions could be
shipped long distances and held for
several weeks without any other
means of preservation than cleanli-
ness and cold. The results were most
gratifying, and some of the samples
remained perfectly sweet after being
shipped thousand miles across the
country, put in storage at tempera-
ture of about 80 degrees F. for two
weeks, and then reshipped a distance
of 800 miles to Washington, d. c.,
where they were stored in an ordinary
ice box for several weeks longer, some
of the certified milk samples being
still sweet after hve weeks: A part
of q box Of cream entered In this con-
test was placed In cold storage In Chi
caso at . temperature Of SO degrees
r. and remained sweet and palatable
Tor : period q seven weeks.