The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-05-25
MANY USES FOR
CONDEMNED MILK
NEEDLESS WASTE IN MANY CITIES
OF FOOD PRODUCT VALUABLE
TO ANIMALS.
SHOWN BY EXPERIMENT
DAIRY DIVISION OF THE DEPART
MENT or AGRICULTURE DE-
MoNsTRATEs FOOD VALUE
OF RENNET SOLUTION.
SHOWN BY EXPERIMENT

It Ii the custom Of officials in many
cities to condemn milk because OF the
failure OF the milk dealers to comply
with certain temperature standards.
Usually this milk Ia disposed OF by
emptying It into the gutter. though
some attempts have been made TO de-
nature the milk by adding certain sub
stances which would render its unfit
for use In its fuid state. 1t is unfor-
tunate that this milk which il valuable
for feeding farm animals should be
needlessly wasted. This loss can be
prevented II the milk 10 returned to
farms where 1t can be utilized for
feeding live stock. Condemning milk
could also be usel in the city for max
ing casetn and for other purposes.
The diary division of the bureau OF
animal industry, United States depart
ment of agriculture, has recently con-
Quoted some experiments in order to
devise some practical method Of de-
maturing milk 30 that its sale as mar
ket milk may be prevented and yet
leave 1t In condition suitable for
feeding farm animals. The work thus
far has proved that the use Of rehnet
solution Is effective for this purpose
at the usual temperature at which
milk Is condemned.
Make Practical Tests.
In these experiments q per cent
water solution made from powdered
rennet of a strength Of ! to $4,000
was used, and 40 cubic centimeters
OF this solution were added to Ave-
gallon cans of milk at different tenn
peratures. The tests were made in a
room where the temperature was
so degrees f. as that is about the
temperature Of the air in summer
when most of the milk Is condemned.
In one test the rennet solution was
addd to flv-gallon can OF milk at a
tmperature OF so degrees F. In one
hour and fifteen minutes the milk was
slightly thickened. its temperature
then being 81 degrees. Thirty min
utes later the temperature had reach
ed 50 degrees and soft curd formed.
An equal amount OF milk at an initial
temperature Of IS degrees was treat
ed at the same time. In one hour
and ten minutes the milk in this can
WAS firmly coagulated. and It is prob
able that the rennet had produced the
the end OF this period the temperature
had been raised only LIZ degrees. or to
66.2 degrees r.
Cheap Food For stock.
In the light OF these experiments
IL Is believed that II . renne. solution
OF this strength In added to con-
demned market milk satisfactory re-
suits can be secured under ordinary
conditions without the disadvantage OF
the other methods which haze been
tried.
II 8 per cent solution II made
from rennet. strength Of to 10000,
about Ia ounces ESQ cubic centime-
ters) OF this solution will be required
for a ten-gallon can Of milk 1t . tenn
perance OF So degrees or higher. The
cost OF the material for this method
OF denaturing Is vary small, being on
ly about three and one-third cents for
. ten-gallon can when powdered rem
net costs 81 a pound.
It II recommended that those who
contemplate using this method should
test their solutions in the laboratory
before using them In practice, 90 as
to know definitely the strength Of each
solution prepared.