465 



dininjTf ;i feeding period lasting nearly a year, showed the Jersey's milk 

 to contain twice as much fat as that from the East Friesian cow. The 

 butter from the Jersey milk came quickest, was superior in hardness, 

 aroma, and taste, and possessed the highest melting j)oint. The highest 

 melting point was found in butter from milk containing the largest fat 

 globules — Jersey. In previous experiments this was true of butter 

 from milk containing the smallest fat globules, and the author suggests 

 that the melting point may have been influenced by the stage of the 

 milking period. 



Bacteriological examinations of milk, J. Clauss {Diss. Wurzburg ; Chem. 

 CeutralbU., 1890, p. 518). — The author isolated from the milk under 

 investigation five typical forms of bacteria, which he describes. The 

 acidity of the milk examined increased with the number of bacteria it 

 contained. Bacteriological examinations give no criterion as to the 

 purity of milk, at least in winter. All investigations go to show that 

 the greatest cleanliness should be observed in milking. 



Of the bacteria occurring in milk, the lactic-acid bacillus withstands 

 the greatest extremes in temperature. 



The optical analysis of butter, C. Viollette {Gompt. Rend., Ill (1890), p. 

 348). — The index of refraction for butter and margarines is said to be 

 very different in the oleofractometer, that for butter being between —33° 

 and —28°, and for margarine between —15° and —8°. As the refracto- 

 meter is reliable in case of mixtures, it now remains to fix the minimum 

 refraction for butter below which it can be pronounced with certainty 

 to contain admixtures of margarines. 



