Economical Methods for Improving the Keeping Quality of Milk (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 edition. Excerpt: ... cc. E per cc. 9 5? per cc. ' 2 per cc. ' gs First tak-en...... 14:000......I 3:500 _5,000, .... 7:000...... End 9 hours.... 23,000...... 40,000...... End 24 hours... 26,000,000.... 1,200,000 I.17 12,000,000.175 4,300,000...... End 33 hOurS... 95,000,000.23: ................ 21,000,000.21 ' 50,000,000.20 End 48 hours..................................................................;.................26 First taken...... 14,000...... 3,500...... 5,000 7,000...... End 4 hours........................................17 250,000...... 130,000 End 9 hours................................................................ 1,400,000...... End 24 hours... 119,000,000...... 4,700,000.18 38,000,000.195.................18 End 33 hours... 145,000,000.30 13,000,000.21210,000,000.23 230,000,000.23 I The general plan of this experiment fits very aptly. the work as it is done on many dairy farms. Running water is nearly always employed where springs for the purpose are available. This experiment is a little more favorable to the milk set in running water than would be the case in practice, as at the end of a few hours the milk was removed and the sample kept for comparison was cooled quickly to sixty degrees. Had the milk been allowed to stay until it reached the temperature of the water as is actually done in practice the results would have been still more pronounced than they were in these experiments. In the first trial at the end of thirty.three hours there was a difference of.05 per cent of acid in favor of the milk cooled immediately. This would make, at that temperature, about three to five hours difierence in the keeping qualities. There was also a difierence of about fifty million bacteria at the end of the time. The most...