DAIRY FAEMING DAIRYING. 81 



preparing condensed milk, its composition and uses, especially for feeding in- 

 fants, and a report by M. H. Gordon and R. C. Elmslie of a bacteriological in- 

 vestigation of some specimens of condensed milk. 



None of the specimens examined proved to be sterile. Streptococci were 

 demonstrated in all except 4 specimens. An organism obtained from one sam- 

 ple gave the reactions yielded by Sarcina lutea, and difCered from all the 

 ordinary staphylococci in failing to reduce nitrate to nitrite and to rapidly 

 peptonize milk. Gram-negative bacilli resembling Bacillus coU communis were 

 isolated from 8 samples, but none of them could be properly classified as that 

 species. Some proved to be varieties of Friedliinder's bacillus, while others 

 gave none of the reactions of the coli type. 



As far as this investigation has gone it indicates that in the process of con- 

 densing unsweetened milk sterility is secured, and that the organisms found in 

 these milks are subsequently introduced from the air. In the case of all the 

 sweetened milks the streptococci obtained were certainly derived from original 

 milk, and possibly the spore-bearing anaerobe was also so derived. The B. coli 

 communis group was killed in the process of condensing either by heat, or by 

 drying, or by autolysis in the presence of large quantities of sugar. 



A bibliography and regulations in other countries than Great Britain re- 

 garding condensed milk are appended. 



Powdered milk, F. Maebe {Rev. G6n. Chim., U (1911), Nos. I4, pp. 229-232; 

 15, pp. 2 '(9-254) ■ — A discussion of the uses of powdered milk, and a description 

 of the different methods of manufacture. 



A casein product, R. Windisch (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 21 {1911), No. 10, pp. 613-G15; ahs. in Analyst, 36 {1911), No. 1,25, p. 4O6).— 

 This is a by-product, resulting from the preparation of sour cream, which is 

 used as a food in Hungary. After the cream undergoes lactic fermentation the 

 layer of cream is removed and the remainder of the liquid is heated until a 

 curd has coagulated, which is then collected and subjected to gentle pressure. 

 Analyses of 123 samples yielded the following average results : Water 70.05, 

 solids 29.95, and ash 0.7 per cent. The quantity of fat in 79 samples varied 

 from 0.42 to 15.55 per cent. 



Dairy salts, II, J. C. Bbunnich and N. H. Chbistensen (Queensland Agr. 

 Jour., 21 (1911), No. 3, pp. U4, U5).—A continuation of earlier work (E. S. R., 

 23, p. 782). Some samples of dairy salt contained as high as 0.83 per cent of 

 sodium sulphate, and a like amount of calcium sulphate. The magnesium 

 chlorid content varied from 0.07 to 0.4 per cent. 



The milk supply of Chicago and Washington, G. M. Whitakeb (U. 8. 

 Dept. Agr., Bur. Anim. Indus. Bui. 138, pp. J/O, pis. 8, figs. 6). — An investigation 

 of the sources of milk supply, milk organizations, wholesale and retail prices, 

 and official inspections of these 2 cities. 



In Chicago about 1,000,000 qts. of milk are consumed per day. In contrast to 

 New York and Boston the greater bulk of this milk is produced within 60 miles 

 of the city, mostly in 24 counties of Illinois, Indiana, and Wisconsin. There is 

 no uniformity of freight rates for milk on the different roads, but these vary 

 from 12 to 20 cts. per can according to the distance and the road over which 

 it is sent. The dealers estimate that the rates for bottled milk are about 

 5 ct. per quart. Almost the entire product is handled by the middlemen, of which 

 there are about 1,400. The methods of the large dealers are quite different from 

 those of the smaller. The larger dealers buy their milk by weight and bottle 

 it at receiving stations in the country, known as bottling plants. The smaller 

 dealers buy milk by the can and bottle it in the city. A peculiarity of the 

 Chicago milk business is the existence of a firm of milk brokers, which will 



