Total number of animals tested at semi-annual tests Per cent condemned at semi-annual tests Total number of animals purchased 927 29 3.1 395 31 7.9 In sanitation and in all other respects the certified dairies are well within the regulations prescribed by the milk commissions of the county medical societies, and they are of great value as an example of good dairying to others throughout the state. The University of California Certified Dairy.-The policy of the University of California Dairy at Berkeley is to demonstrate the methods for clean milk production to students and others, and in view of this a course of instruction was given in sanitary milk production during the fall semester, in which the students were required to take part in the regular work at the dairy in the feeding and milking of animals, straining, cooling and bottling of milk, the washing and sterilizing of apparatus, cleaning of buildings, etc. The University Dairy being close at hand made it possible for this practice work to be given at Berkeley. To improve the quality of the product an automatic bottle-capping machine and a complete set of metal-lined delivery cases have been installed. The University Dairy herd now numbers thirty-five head of cows, six two-year-old heifers, one yearling heifer and one calf. The dairy delivers daily to the faculty and others, on an average of 215 quarts of milk, sixteen quarts of skim milk, and five pints of cream. In additon to this, an average of 675 pounds of butter per month, purchased from the University Farm Creamery at Davis, were distributed in Berkeley at an average selling price of 384 cents per pound. During the year calves were sold at a total price of $113.34. Miscellaneous sales of cow-hides, sacks, etc., amounted to $95.40. The dairy receipts for the fiscal year 1913-14 follows: Amount paid for butter received from University Farm. 2,678.40 The average butter fat content of certified products was: Milk, 3.9 per cent; skim milk, .3 per cent; cream, 29.2 per cent. The number of bacteria per cubic centimeter was determined semi-monthly, with the following average results: DAIRY BACTERIOLOGY BY CHESTER L. ROADHOUSE In addition to routine bacterial counts of milk, certain investigations have been completed. The investigations consisted in the examination of one hundred samples each of milk, skim milk, and cream, the milk originating from different sources. Mr. R. S. Adams. a student in the College of Agriculture, has carried on this work, which is reported upon as follows: 1. Distribution of Bacteria from Clean Fresh Milk (Certified) — 35 examinations made, showing the average bacterial count for the milk to be 3,683, skim milk 3,449, and cream 3,697. 2. Distribution of Bacteria from Fresh Market Milk 30 examinations were made, showing the average bacterial count for the milk to be 50,503, skim milk 35,597, and cream 76,470. 3. Distribution of Bacteria from Aged Market Milk 35 examinations were made, showing the average bacterial count for the milk to be 1,770,386, skim milk 1,484,571, and cream 2,212,837. When milk is separated by means of a centrifugal separator, it is found that different proportions of the bacteria in the original whole milk will be distributed in the resulting skim milk and cream. This proportion varies in different samples of milk having the same bacterial content per cubic centimeter, especially if they were produced and kept under different conditions. This variation may be due to a difference in the specific gravity of the individual organisms found in the milk, or to physical or chemical differences in the milk. Conclusions.-1. The proportion of bacteria distributed from whole milk into skim milk and cream by means of a centrifugal separator varies in different classes of milk. 2. The skim milk and cream resulting from the separation of fresh certified milk each had a bacterial content about equal to that of the original milk. 3. The skim milk resulting from the separation of fresh market milk contained 29.5 per cent less bacteria per cubic centimeter and the cream 51.4 per cent more bacteria than the milk from which it was separated. 4. When old market milk was separated, the resulting skim milk contained 15 per cent less bacteria and the cream 25 per cent more bacteria than the whole milk. VITICULTURE AND ENOLOGY BY FREDERIC T. BIOLETTI In addition to the investigational projects of this division included on pages 26-35, the following minor researches have been conducted: 1. Toxic effect of metallic salts on wine yeast (Saccharomyces Ellipsoideus). 2. Study of causes of spoiling of canned fruits and vegetables. 3. Sweet wine experiments (a) Test of varieties of grapes for sweet wines. (b) Methods of manufacture to develop processes that will require less alcohol for fortification than is now used. 4. Methods of wine analysis (in conjunction with laboratory of Italian-Swiss Colony). 5. Effects of use of sulfurous acid and pure yeast on stability of wines. Advanced students have conducted researches as shown below: 1. J. P. Zavalla-Technology of Canning and Causes of Spoilage of Canned Fruits and Vegetables. (M.S. thesis.) 2. L. L. Lieb-Orange By-Products, Methods of Peeling Oranges and Lemons. 3. M. Matsumoto-The "Tourne" Disease of California Wines, and Methods of Control. (B.S. thesis.) 4. J. R. Zion—Pure Yeast and Sulfurous Acid in Fermentation of Apple Juice for Production of Vinegar. 5. E. M. Brown-Sweet Wine Investigations. (B.S. thesis for December, 1914.) 6. H. H. Pandya-Orange Products. 7. A. V. Sifredi-Apple Products: Vinegar, Unfermented Cider. This division has, in addition to its instruction and research work, engaged in the following activities of public interest: 1. Samples of wine analyzed and advice given for handling same 2. Number of people for whom above examinations were made 3. Cellars and factories visited at request of owners 4. Samples of cider and vinegar examined for vinegar manufacturers 5. Number of people for whom above examinations were made 6. Cause of spoiling of unfermented cider investigated and remedy suggested. 7. Cause of peculiar flavor in 300,000 gallons vinegar located 8. Number of vinegar factories in which pure yeast and sulfurous acid were introduced 9. Number of people to whom advice was given on orange products 231 37 8 20 5 1 1 2 ∞ 8 10. Number of wineries in which pure yeast and sulfurous acid were demonstrated or introduced 11. Number of winemakers, vinegar manufacturers, alcohol manufacturers, public institutions receiving pure cultures of yeast or bacteria 9 27 12. Miscellaneous products examined: olive oil, jelly, swelled peas, olive pomace, near beer, patent medicine, etc. 20 62 13. Cuttings of rare or new varieties of vines sent to growers 14. Samples of vines, olives, etc., sent by growers examined and reported on. 98 In the following paragraphs is given a summary of the more important or interesting results of the research work of the Division of Viticulture and Enology during the past year. Effects of Early and Late Pruning of Vines.-Experiments were made in three bearing vineyards: one of Petite Sirah near Woodbridge; one of Zinfandel near Modesto, and one of Muscat at the University farm, with the following results: Effects on Starting of the Buds.-1. Pruning before the leaves fall in autumn delayed starting of buds slightly. 2. Vines pruned when most dormant started first. 3. Delayed pruning until the terminal buds start delayed the starting of the buds near the base of the canes. 4. Delayed pruning until March 13 saved the crop from a frost occurring on April 21. 5. Whitewashing the vines after pruning delayed the starting slightly. Effects on Blossoming.-1. Late pruning, after starting of buds, delayed blossoming. 2. When early pruning resulted in frost injury, the late pruned vines blossomed first. Effects on Crop.-1. Frost injury in spring diminished crop of early pruned vines. Average crop early pruned vines (Davis) 13.44 lbs. 18.64 lbs. 2. Pruning after terminal buds had started seemed to increase the crop irrespective of frost injury. (Exp. 5, 6, Davis.) Average crop of vines pruned March 14 Average crop of vines pruned April 14 17.72 lbs. 22.55 lbs. 3. Pruning after the shoots had grown several inches seemed to diminish the crop. (Exp. 6, 7, Davis.) Average crop of vines pruned April 14 22.65 lbs. 15.28 lbs. |