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BUTTER INVESTIGATIONS.

The work pertaining to changes in storage butter has been continued with some progress. The effect of metallic salts on cream has been studied, with the result that 20 parts of a metal salt in a million parts of cream show a distinct influence on the flavor of the butter, copper being more active than iron. These investigations have already shown that deleterious effects were obtained when acid cream was used. More recently it has been found that when oxygen is run through a flask of milk containing metal salts a strong odor is produced in a short time. All these facts support the hypothesis that the principal changes in storage butter are due to the catalytic action of metal salts produced by the action of acid cream on cans, vats, and other containers in inducing an oxidation of some constituent of the butter. This hypothesis can not be definitely established as yet, but recent results are very encouraging. A method has been perfected for measuring the gases in butter, and by this means it is hoped that oxidation can be measured.

An effort has been made to establish a method of determining lime in butter when used as a neutralizing agent.

For the purpose of establishing the normal composition of creamery butter, upon which more satisfactory standards may be based, about 1,000 samples of butter have been analyzed during the year. During the past season butter made from unpasteurized ripened cream (the usual method), from pasteurized ripened cream, and from pasteurized sweet cream was stored and compared, and the results. again showed the superior keeping qualities of that made from pasteurized sweet cream. This butter was free from fishy or other storage flavor. The results are summarized in the following table:

Comparison of storage butter made by different methods.

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In studying the relative cost of making butter from pasteurized and unpasteurized cream the results indicate that no more coal is used in making it from the pasteurized than from the raw cream, and the difference in ice is comparatively small.

The investigations looking to the production of dried cultures for use in butter and cheese making have been handicapped by the fact that a patented process is involved; but aside from this process it has been found possible to produce dried cultures containing 50,000,000 cells per gram, and this is a very great improvement over the cultures usually found on the market. This work will be continued and will

be extended to include a study of the loss of vitality in cultures after drying.

DAIRY ENGINEERING.

Work on various engineering problems pertaining to the dairy industry has been continued. Particular attention has been given to dairy buildings, equipment, machinery, etc. During the past year the services of an expert engineer have been obtained to conduct investigations pertaining to cold storage. There is little scientific information on the general subject of cold storage, and practically none that applies especially to dairy problems. In many phases of the dairy business cold storage is a tremendous factor, and the most economical methods of applying it are of great importance. It is hoped that this work will develop some improved methods in the shipping of milk.

THE BELTSVILLE FARM.

The portion of the bureau's experiment farm at Beltsville, Md., set aside for the Dairy Division, amounting to 185.7 acres, is now under cultivation. The principal work done on the farm so far has been in connection with putting the fields into condition for cultivation. Most of the land has been freed from stumps, the ditches have been straightened, and the place is being rapidly brought into a good state of cultivation. Two concrete silos have been built and a feed barn, of monolithic concrete, has been begun. One wing of the barn will be built as an open cattle shed and the other will be the ordinary type of cow stable, thus giving an opportunity to compare the two systems of housing dairy cattle. It is proposed to buy a small herd of dairy cattle for experimental purposes.

THE INSPECTION DIVISION.

The work of the Inspection Division, in charge of Dr. R. P. Steddom, chief, consists of the meat inspection and the control and eradication of contagious diseases of animals.

THE MEAT INSPECTION.

The meat-inspection work of the year shows an increase over the preceding year in the number of animals slaughtered, in the amount of meat food products prepared, and in the amount of meat and meat food products exported.

Inspection was conducted during the fiscal year at 936 establishments located in 255 cities and towns, as compared with 919 establishments in 237 cities and towns during the fiscal year 1910.

Inspection was inaugurated at 108 establishments and was withdrawn from 78 establishments during the year, as compared with 105 and 91 establishments, respectively, during the fiscal year 1910. In 68 cases the cause of withdrawal was that the establishments discontinued slaughtering or interstate or regular business; in 6 cases withdrawal was due to insanitary conditions, failure to meet requirements of the department, or to violation of the regulations; while in 4 cases the inspection was withdrawn by request.

The following statement shows the number of establishments and the number of cities and towns where the inspection of meat and meat food products has been conducted by the bureau in each fiscal year, beginning with 1891:

Number of establishments and number of cities and towns where meat inspection has been conducted, fiscal years 1891 to 1911, inclusive.

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During the fiscal year market inspection was extended to 2 more cities, making a total of 41 cities at whose public markets Federal meat inspection is conducted in order that interstate deliveries may be made without violating the meat-inspection law and regulations.

ANTE-MORTEM INSPECTIONS.

The number of animals of each species inspected before slaughter is given in the following statement, which shows an increase in the number of sheep and swine inspected and a decrease in the number of cattle, calves, and goats inspected, making the total ante-mortem inspections 7.5 per cent greater than for the previous year.

Ante-mortem inspections of animals, fiscal year 1911.

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1 This term is used to designate animals found or suspected of being unfit for food on ante-mortem inspection, most of which are afterwards slaughtered under special supervision, the final disposition being determined on post-mortem inspection.

POST-MORTEM INSPECTIONS.

The inspections made at the time of slaughter are given in the following statement, which shows an increase of 7.7 per cent over the fiscal year 1910. As in the case of ante-mortem inspections, the increase was in the number of sheep and swine, while the other species show a decrease. Although over 2,000,000 more hogs were slaughtered than in 1910, the number was 12.4 per cent less than the average for the fiscal years 1907, 1908, and 1909.

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In the foregoing table are included the post-mortem inspections of the carcasses of animals "suspected" on ante-mortem inspection, the final inspections of carcasses that were "retained" at the time of slaughter, and the carcasses of animals slaughtered without antemortem inspection and presented to official establishments with the head and viscera attached.

The various diseases and conditions for which fresh carcasses and parts were condemned and tanked are shown in the following table: Diseases and conditions for which condemnations were made on post-mortem inspection, fiscal year 1911.

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In addition to the foregoing there were tanked the carcasses of animals found dead or in a dying condition as follows: Cattle, 685; calves, 844; swine, 20,906; sheep, 3,787; goats, 8; total, 26,230.

SUPERVISION OF PREPARATION OF MEATS AND PRODUCTS.

The amount of meats and meat food products prepared and processed under the supervision of the bureau is shown in the following statement, being an increase of 11.4 per cent over the fiscal year 1910.

1 This term is applied to carcasses held on suspicion on first post-mortem examination to be subjected later to more thorough examination for determining final disposition.

Meat and meat food products prepared and processed under bureau supervision, fiscal

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The following quantities of meats and meat food products were condemned on reinspection during the fiscal year because of having become sour, tainted, putrid, unclean, rancid, or otherwise unwholesome: Beef, 12,106,336 pounds; pork, 8,747,016 pounds; mutton, 176,414 pounds; veal, 43,470 pounds; goat meat, 341 pounds; total, 21,073,577 pounds. This is an apparent increase of 10.7 per cent over the previous year, but subtracting from these figures the large amount of product condemned at one establishment on account of an extensive fire (over 3,000,000 pounds), and taking into consideration the great increase in the amount of meat food products prepared during the fiscal year (over 700,000,000 pounds), the proportionate amount of product condemned on reinspection shows a gratifying decrease, which indicates continued improvement in sanitary conditions and in methods of preparing and handling the products.

INTERCHANGE OF MEATS BETWEEN INSPECTED ESTABLISHMENTS.

Considerable quantities of meats and meat food products that have been inspected and passed are transferred between inspected establishments, this traffic being closely supervised and the meats and products identified by means of marks and seals. During the fiscal year there were transferred in this manner 3,126,643,825 pounds of meats and meat food products, part of which was contained in 17,884 sealed cars and 17,067 sealed wagons.

MEATS AND PRODUCTS CERTIFIED FOR EXPORT.

The quantities of meat and meat food products certified by the bureau for export are shown in the following table, being an increase of 19.7 per cent over the fiscal year 1910:

Inspection certificates issued for export of meat and meat food products, fiscal year 1911.

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