80 EXPEEIMENT STATION RECORD. 



is available. With a less uumber the iufluence of individuality is altogether 

 too pronounced. An excess of 30 per cent of digestible crude protein above the 

 protein minimum (equal to l.S lb. of protein per day) will be productive of 

 satisfactory results in case of cows weighing 900 lbs. and producing daily 12 qt. 

 of 4 per cent milk. An excess of 50 per cent of digestible crude protein above 

 the protein minimum is believed to be ample for all ordinary requirements. 

 Protein in excess of the above suggested amounts may temporarily increase the 

 milk yield, but it seems probable that in many cases the influence of individu- 

 ality is likely to be more pronounced than the effect of the protein consumed. 

 Under the usual conditions, varying amounts of protein appear to be without 

 influence upon the composition of the milk." 



The effect of protein upon the production and composition of milk, J. B. 

 LiNDSEY (Massachusetts 8ta. Ept. 1910, pt. 2, pp. 87-89). — This is a popular 

 summary of the above. 



The composition of milk, H. D. Richmond (Analyst, 36 (1911), No. Jf25, 

 pp. 390-392). — The average results of an examination of 19,282 samples of milk 

 made in 1910 were as follows: Morning milk, specific gravity 1.0322, fat 3.53, 

 total solids 12.43 per cent ; evening milk, specific gravity 1.0319, fat 3.92, and 

 total solids 12.81 per cent. The lowest fat content occurred in May and June, 

 and the highest in October and November. The drop in solids-not-fat so often 

 found in July and August was scarcely noticed in 1910. The period when cows 

 frequently yield milk below standard appeared to be extending into both April 

 and July. As a rule genuine samples of milk containing less than 8.5 per cent of 

 solids-not-fat should contain 0.5 per cent of nitrogen and 0.7 per cent of ash, 

 though occasionally exceptions were found to this rule. 



On the alleged increase of bacteria in milk by mechanical action, E. 

 GuTZEiT (Milchiv. Zentbl., 7 (1911), No. 5, pp. 193-211, fir), i).— Contrary to the 

 results of other observers (E. S. R., 17, p. 288) the author found that filtering, 

 ceutrifuging, or stirring did not increase the bacterial content of milk above 

 that which would naturally take place in the same length of time. 



Analyses of dairy products, P. H. Smith and J. B. Lindsey (Massachusetts 

 Sta. apt. 1910, pt. 1, p. 272). — ^A revision of a compilation of analyses of whole 

 milk, human milk, colostrum, skim milk, buttermilk, cream, and fresh and 

 salted butter made at the Massachusetts College and Station, 1868-1910 (E. S. R., 

 18, p. 278). 



Experiences in the control of milk, cheese, and butter in Chemnitz in the 

 year 1910, A. Behre (Mllchw. Zentbl, 7 (1911), No. 9, pp. .J02-//ii).— Analyses 

 are reported of milk, butter, yoghourt, and the following varieties of cheese : 

 Schweiz, Harz, Brie, Tilsit, Limburg, Edam, Roquefort, Camembert, Gervais, 

 and Breakfast. 



Extract from the report on the activities of the dairy laboratory at 

 Smeinogorsk in 1910, A. Nestkeljaew (Milchiv. Zentbl., 7 (1911), No. 5, pp. 

 21.'t-233). — The physical and chemical constants of many samples of butter 

 are reported. 



Standards for preserved milk (Agr. Gaz. N. S. Wales, 23 (1911), No. 7, 

 pp. 613-615). — At a conference of condensed milk manufacturers of New South 

 Wales the following standards were recommended : Unsweetened condensed 

 milk, total solids 28 per cent, fat 8.5 per cent; sweetened condensed milk, 

 total solids 31 per cent, fat 9 per cent ; concentrated milk, total solids 37 per 

 cent, fat 10 per cent. 



Beport to the local g'overnment board on an inquiry as to condensed 

 milks, with special reference to their use as infants' foods, F. J. H. Coutts 

 (Rpts. Local Oovt. Bd. [Gt. Brit.], Pub. Health and Med. Subjs., n. ser., 1911, 

 No. 56, pp. 64). — This contains a brief account of the history and methods of 



