,,popular ,,edition4 ,,bulletin ,no4 #ahc4 ,,december1 #aijj4 ,new ,york ,agricultural ,experiment ,station4 ,,geneva1 ,n4 ,y4 ,illustration ,,dairy ,,disagreeables ,,busy ,,the ,,bacteriologists4 ,f4 ,h4 ,,hall1 ,h4 ,a4 ,,harding1 ,l4 ,a4 ,,rogers ,,and ,g4 ,a4 ,,smith4 ,,published ,,by ,,the ,,station4 ,,board ,,of ,,control4 ,,governor ,,theodore ,,roosevelt1 ,albany4 ,,stephen ,h4 ,,hammond1 ,geneva4 ,,austin ,c4 ,,chase1 ,syracuse4 ,,frank ,o4 ,,chamberlain1 ,canandaigua4 ,,frederick ,c4 ,,schraub1 ,lowville4 ,,nicholas ,,hallock1 ,queens4 ,,lyman ,p4 ,,haviland1 ,camden4 ,,edgar ,g4 ,,dusenbury1 ,portville4 ,,oscar ,h4 ,,hale1 ,north ,stockholm4 ,,martin ,l4 ,,allen1 ,fayette4 ,,officers ,,of ,,the ,,board4 ,,stephen ,h4 ,,hammond1 ,president4 ,,william ,o',,hanlon1 ,secretary and ,treasurer4 ,,executive ,,committee4 ,,stephen ,h4 ,,hammond1 ,,martin ,l4 ,,allen1 ,,frank ,o4 ,,chamberlain1 ,,frederick ,c4 ,,schraub1 ,,lyman ,p4 ,,haviland1 ,,nicholas ,,hallock4 ,,station ,,staff4 ,,whitman ,h4 ,,jordan1 ,,sc4 ,d41 ,director4 ,,george ,w4 ,,churchill1 ,agriculturist and ,superintendent of ,labor4 ,,william ,p4 ,,wheeler1 ,first ,assistant 7,animal ,industry74 ,,fred ,c4 ,,stewart1 ,m4,s41 ,botanist4 ,,lucius ,l4 ,,vanslyke1 ,,ph4,d41 ,chemist4 ,,christian ,g4 ,,jenter1 ,,ph4,c41 ,a,,william ,h4 ,,andrews1 ,b4,s41 ,j4 ,,arthur ,,leclerc1 ,b4,s41 ,b,,amasa ,d4 ,,cook1 ,,ph4,c41 ,,frederick ,d4 ,,fuller1 ,b4,s41 ,b,,edwin ,b4 ,,hart1 ,b4,s41 ,a,,charles ,w4 ,,mudge1 ,b4,s41 ,a,,andrew ,j4 ,,patten1 ,b4,s41 ,assistant ,chemists4 ,,harry ,a4 ,,harding1 ,m4,s41 ,dairy ,bacteriologist4 ,,lore ,a4 ,,rogers1 ,b4,s41 ,assistant ,bacteriologist4 ,,george ,a4 ,,smith1 ,dairy ,expert4 ,,frank ,h4 ,,hall1 ,b4,s41 ,editor and ,librarian4 ,,victor ,h4 ,,lowe1 ,m4,s41 ,c,f4 ,,atwood ,,sirrine1 ,m4,s41 ,entomologists4 ,,percival ,j4 ,,parrott1 ,a4,m41 ,assistant ,entomologist4 ,,spencer ,a4 ,,beach1 ,m4,s41 ,horticulturist4 ,,heinrich ,,hasselbring1 ,b4,s4,a41 ,assistant ,horticulturist4 ,,frank ,e4 ,,newton1 ,,jennie ,,terwilliger1 ,clerks and ,stenographers4 ,,adin ,h4 ,,horton1 ,computer4 ,address all correspondence1 not to individual members of the staff1 but to the ,,new ,,york ,,agricultural ,,experiment ,,station1 ,,geneva1 ,n4 ,y4 ,the ,bulletins published by the ,station will be sent free to any farmer applying for them4 ,,popular ,,edition,d ,,of ,,bulletin ,,no4 #ahc4 ,,dairy ,,disagreeables ,,busy ,,the ,,bacteriologists4 ,f4 ,h4 ,,hall4 ,,flavor ,,in ,,milk ,,and ,,its ,,products4 ,sidenote3 ,flavor3 ,how tested8 ,good flavor sells milk1 cream1 butter and cheese2 poor flavor condemns them4 ,flavor is that indescribable something1 which1 in good dairy products1 appeals pleasantly to our senses1 but often passes unnoticed because so familiar2 in poor products it is equally indescribable1 but more often characterized in vigorous language1 when 8frowzy0 butter1 8garlicy0 milk1 8bitter0 cream or 8strong0 cheese present their offensive odors and tastes4 ,the ordinary consumer calls flavor the 8taste0 of the article which tickles his palate2 but the expert knows that the nerves of smell play the larger part1 and he depends for his judgment largely upon a trained nose4 ,hence we see the butter judge or cheese scorer pass the trier beneath his nostrils with deep-drawn breath and meditative study of the aroma which arises4 ,smells1 however1 cannot be measured in degrees or separated into their elements by the spectroscope2 therefore we have to depend upon general terms1 often differing with the different experts1 in our discussion of flavor2 yet we have some well-marked classes which serve as a basis for reference4 ,sidenote3 ,faults of flavor classified4 ,we can separate the faulty flavors into classes by their origin4 ,the minute particles thrown off by dairy products1 whose impact upon tongue or nostrils give rise to taste or smell1 may come 7#a7 from compounds in the food of the cow or developed in her body 7#b7 from matters1 other than germs1 taken up by the milk while it stands in poorly-ventilated stables or rooms reeking with foul smells1 or 7#c7 from substances which are the direct or indirect result of the activity of living organisms in the milk4 ,odors of the first class will be most noticeable while the milk is warm from the cow and will not increase with time4 ,they are really far less common than dairymen generally believe and may be avoided almost entirely by careful feeding4 ,garlic1 turnips1 cabbage and such 8fragrant0 edibles will1 of course1 taint the milk if they are fed within a few hours before milking2 but when fed soon after the cows are milked1 the volatile oils to which these odors are due will generally disappear from the animal's system before the next morning or evening4 ,too often odors of the second class are assigned to the first1 and the old cow takes the blame for man's fault2 as milk very readily and quickly takes up smells and tastes from its surroundings4 ,when the owner delivers milk to the factory and is told that it 8smells bad10 he forgets that he or his men let it stand in the uncleaned stable to draw in the 8cowy0 and worse odors1 while the cows were being fed and some other chores attended to2 or that they poured it into pails that lacked a little of perfect sweetness2 and he immediately says2 8,i've got to stop feeding silage40 8,the cows ate some cabbage trimmings last night10 or1 8,someone forgot to close the rye-field gate40 ,odors of these two classes1 due to volatile compounds in the milk1 are of most importance in the milk and cream trade1 as the faults largely disappear in making butter and cheese4 ,thorough ration is often helpful in the removal of such flavors4 ,odors of the third class1 except in some very rare cases where the udder itself is the seat of colonies of bacteria1 are not observed in freshly-drawn milk4 ,the bacteria1 molds and yeasts which cause them must have a chance to develop and to set up chemical changes in the milk2 and this rarely occurs to any great extent within #ab hours from the time the milk is drawn4 ,a high temperature1 however1 is favorable to growth of these low forms of plant life2 so in warm weather milk faults are common4 ,in butter-making1 and in cheese-making1 also1 the heat often used to ripen the cream and the high temperature at which the milk is held in 8setting0 and 8cooking0 the curd1 furnish conditions very favorable to the germs present and they develop with great rapidity4 ,in their growth part of the milk is used for food and in its breaking down into simpler compounds the aromatic substances which make flavor1 good or bad1 are formed4 ,the flavor of good milk and cream1 then1 is an inherent quality due to the normal constituents of the milk2 the flavors of butter1 both good and bad1 except that due to the fat and to odors absorbed by the milk1 are held to be the result of bacterial action2 the fundamental flavors of cheese are probably due to chemical decomposition1 started by unorganized ferments known as enzyms2 joined with which are other flavors marking the individual cheeses1 which are probably due to bacteria2 and it has recently been found that in some cases yeasts have been the cause of bad flavor4 ,,fishy ,,flavor ,,in ,,milk4 ,sidenote3 ,ready ,relief4 ,this peculiar smell1 as though the milk had set in a close room with a barrel of not-too-fresh fish1 was brought to the attention of the ,bacteriologist by a dealer who had already located it as coming from the milk of a certain dairy4 ,the dairyman is a more than ordinarily careful milk-handler1 who gladly coperated with the ,station in efforts to locate the trouble in his herd4 ,bottles were supplied by the ,bacteriologist1 which had been steamed to insure the death of all germ life and then sealed4 ,these sealed bottles were taken by the dairyman to his farm2 at milking time each was opened long enough to receive a little milk from each quarter of the udder of a single cow2 and then re-sealed4 ,all were brought to the ,station2 and1 upon examination1 the odor was found only in the milk of one cow4 ,the owner rejected her milk and heard no further complaint1 from the dealer1 of bad smells4 ,this was the practical point2 and it was thus easily and simply gained4 ,sidenote3 ,cause not found4 ,from the scientist's standpoint1 though1 only a beginning had been made2 the real cause of the trouble was as yet unknown2 nor was any satisfactory solution reached even after a long investigation4 ,the flavor could hardly come from the food1 for all the cows were fed alike and no objectionable weeds were found in their pasture4 ,the cow seemed perfectly healthy and no evidence of inflammation or disease could be found on the udder or in the milk4 ,neither could any form of bacteria be found in the milk1 which1 in cultures or introduced into the udder of a healthy cow1 would reproduce the fishy smell4 ,sidenote3 ,rare fault4 ,at least two other cases of similar flavor have been known2 but no cause was evident in either case4 ,the trouble is very infrequent1 at worst1 and is here discussed mainly to show how easily a trouble due to one cow can be located by taking individual samples of the milk2 and how cheaply gotten rid of by leaving out the objectionable product4 ,,bitter ,,flavor ,,in ,,neufchatel ,,cheese4 ,sidenote3 ,an uncompleted study4 ,a little better result than that in the study of fishy flavor was reached in the investigation of a bitter flavor in ,neufchatel cheese2 but this study also had to be left incomplete4 ,the trouble in the factory was easily remedied2 and the germ responsible for the outbreak was obtained in pure culture2 but full study of the fault in all its bearings was hindered by the refusal of the herd owner to admit that the trouble was due to his milk4 ,the investigation had to stop with the guilty herd2 it did not locate the original source of infection4 ,sidenote3 ,method of detection4 ,this bitter flavor is not the same as the bitterness quite common in milk and cream at certain seasons of the year2 as the milk itself tasted and smelled all right until well along in the process of cheese-making when the curd was being rated and drained4 ,the flavor was noticed in the factory in ,october and could not be checked1 though the maker took great pains to wash and scald all his utensils and everything which touched the milk after it came from the farm4 ,to locate the trouble1 samples were taken of the milk of each patron and the cheese-making process started with each sample4 ,in #ah hours all the samples of curd appeared normal but two1 which were gassy and bad-smelling2 and one of these1 when drained and exposed to the air1 showed a pronounced bitter flavor4 ,this sample proved to be from the dairy which had furnished the milk for making the ,neufchatel1 a milk specially selected because of its high fat-content4 ,this furnished direct proof that the fault lay in the milk1 not in its factory handling2 and rejection of this milk ended the trouble in the ,neufchatel4 ,as already stated1 the study could not be carried into the herd to see whether one cow1 wrong stable surroundings1 a stagnant pool of water or contaminated dairy utensils were to blame for the trouble in the factory4 ,sidenote3 ,bacteria blamable4 ,samples of this faulty milk were taken for laboratory study and various bacteria and molds were separated4 ,this was done by diluting the milk with a sterilized fluid so that the germs were quite widely separated when the milk was poured out in flat glass dishes4 ,each kind of germ is marked by some peculiarity of growth which makes it possible to distinguish between them2 and pure cultures can be made by transferring a little of the growing colony to a new dish of sterilized agar1 gelatin or other material suited to germ life4 ,from these pure cultures fresh milk from the ,station herd was inoculated and small ,neufchatel cheeses made4 ,no bitter flavor was noticed in similar check cheeses2 and the milk containing only one of the forms of germ life found produced bitter cheese4 ,the bitterness1 as in the factory1 was noticed only after the curd was drained and rated4 ,soft1 poorly-drained curd was free from the flavor though well inoculated with the short bacillus which produced the bad flavor in well-dried curd4 ,this shows that the germ is one which requires exposure to the air to develop the bitter compound in the cheese4 ,unfortunately this germ1 when cultivated in milk for some time lost the power of producing bitter cheese1 so the investigation came to an end4 ,,sweet ,,flavor ,,in ,,cheddar ,,cheese4 ,sidenote3 ,a new cause of cheese faults4 ,by methods similar to those just given the cause of the common and costly cheese fault known as 8sweet flavor0 has probably been found4 ,this investigation was demanded by the occurrence in some of the best-conducted factories of outbreaks of the trouble which most thorough cleansing and scalding fail to overcome4 ,it is believed that these attacks result in annual loss to the ,state of at least #aj1jjj4 ,the trouble is of obscure origin and is peculiar in its development1 manifesting itself in flavors of varying intensity and character1 from a faint sweetness to a well-marked fruity smell and taste1 and seeming to appear and disappear without rule or method4 ,this made study more difficult than in the case of well-defined troubles2 but its manner of development in the cheese indicated some living germ as the cause2 so the attempt at solution of the problem was made from that standpoint4 ,by cultural methods1 study was made of the flora of good and poor cheeses2 that is1 the various forms of plant life existing in these cheeses were separated from each other and their forms1 actions and effects noted4 ,these forms of life were mostly bacteria and yeasts2 and1 contrary to the usual rule1 it was the latter which finally seemed to demand attention4 ,yeasts are plants a little higher in the scale of life than bacteria1 a little larger but still microscopic1 and differing from bacteria in their mode of reproduction1 which is by budding of a new cell from an old one rather than by division of an old cell into two new ones of equal size4 ,their most characteristic action is the formation of alcohol and carbon dioxide2 which makes them indispensable in brewing and bread making4 ,in good cheeses almost no yeasts were found1 but in the sweet-flavored cheeses sometimes half of the germs present were yeasts2 and they were always found where the sweet flavor was noticed4 ,yeasts have not been recognized1 hitherto1 as a cause for such cheese faults2 but their presence in such numbers cast strong suspicion upon them2 which actual work proved to be well founded1 for pronounced cases of sweet flavor developed in cheeses made from pure milk inoculated with the yeasts2 and the vat in which the cheese was made became contaminated so that1 without further intentional inoculation1 sweet-flavored cheese was produced where none had been known before4 ,as yeasts have hitherto played minor parts in dairy investigations1 no classification of those found has yet been made1 nor has the exact flavor due to each one been determined4 ,further study is being given to the subject4 ,,rusty ,,spot ,,in ,,cheddar ,,cheese4 ,sidenote3 ,not a flavor4 ,rusty spot is not a flavor trouble1 as spotted cheeses of this kind may be all right in taste and smell4 ,the spots1 however1 are offensive to the eye and render the cheese salable only at a reduction in price1 if at all4 ,from the ,station investigations1 continued for nearly two years1 along much the same lines as the flavor studies but with a little more definite guide in color than in taste and smell1 some direct knowledge has been gained1 though not as definite as could be desired along preventive and remedial lines4 ,sidenote3 ,cause and conditions4 ,the rusty spots are colonies of minute plants1 bacteria1 growing on the walls of the air spaces within the cheese4 ,the trouble usually appears in ,may1 often does little harm during the middle of the summer and generally disappears in ,october4 ,in cheese made with a high acid content the moisture content of the air spaces within the cheese is low1 and without abundance of moisture the germs make little growth2 hence the spots are too small to be noticed4 ,the marked influence1 on the germs of rusty spot1 of this slight variation in the character of the cheese probably accounts for the unexpected appearance and disappearance of the spots from cheeses of an occasional day's make in infected factories4 ,sidenote3 ,cure4 ,where the spots are not too large or too plentiful1 giving the cheese a good high color covers up the rustiness so that it is not noticeable4 ,to get entirely rid of the trouble has bothered some of the best cheese-makers1 aided by good advisers2 but plenty of hot water followed by a liberal use of live steam on vats1 cans and working utensils should give good results4 ,,footnotes3 ,a ,connected with ,fertilizer ,control4 ,b ,at ,second ,judicial ,department ,branch ,station1 ,jamaica1 ,n4 ,y4 ,c ,absent on leave4 ,d ,this is a brief review of ,bulletin ,no4 #ahc of this ,station entitled ,notes on ,some ,dairy ,troubles1 by ,h4 ,a4 ,harding1 ,l4 ,a4 ,rogers and ,g4 ,a4 ,smith4 ,anyone specially interested in the detailed account of the investigations will be furnished1 on application1 with a copy of the complete bulletin4 ,the names of those who so request will be placed on the ,station mailing list to receive future bulletins1 popular or complete as desired4 ,bulletins are issued at irregular intervals as investigations are completed1 not monthly4 ,,transcriber',s ,,notes3 ,italicized text is surrounded by underscores3 italics4 ,emboldened text is surrounded by equals signs3 bold4