DAIRY FARMING DAIRYING. 371 



pended upon the formation of acid. The deterioration of dairy products is 

 supposed to be due to the lipolytic qualities of these bacteria, and also to the 

 production of bitter substances and unpleasant odors from the splitting of the 

 nitrogenous compounds. 



Bacteria as a cause of a strawberry-like odor in milk, O. Fettick (Ztschr. 

 Fleisch u. Milchhyg., 21 (1911), No. 9, pp. 280-283). — A species of bacterium, 

 thought to be the cause of a strawberry-lilie odor in milk, was isolated from a 

 sample of millj and appeared to have the properties of Pscudomonas fragaroidea. 



[Ofl&cial methods of testing dairy products], O, F. Hunziker (N. Y. Produce 

 Rev. and Amer. Cream., 33 {1911), No. S, p. 160). — A report of the chairman 

 of the committee on official methods of testing dairy products of the Dairy 

 Instructors' Association, which defines the requirements for Babcock glassware 

 used in the official test for milk, cream, and skim milk. 



Babcock test errors, W. Andrews et al. (N. Y. Produce Rev. and Amer. 

 Cream, 33 [1911). No. 2, pp. 90-92). — This consists of opinions of a number of 

 practical creamerymen on the causes of error in testing milk and cream under 

 average creamery conditions. 



"The investigations that have already been made into the accuracy of the 

 Babcock test under average creamery conditions have usually disclosed inaccu- 

 racies surprisingly large, and have furnished advocates of state control of 

 testers through license and state inspection of the glassware used in these tests 

 with very convincing arguments. We believe that many creamerymen would 

 themselves be surprised at the errors their testing results reflected if they had 

 their work examined and checked up. The Babcock test itself is not to blame 

 for the many inaccuracies committed in its name ; it is the failure of so many 

 operators to realize the delicacy of the test and the many chances of error if 

 the utmost care is not constantly employed from the taking of the sample to 

 the final recording of the reading." 



The certification of milk, J. P. Walker {Pub. Health [London], 25 {1911), 

 No. S, pp. 93-97). — A discussion of that part of the report of the Royal Com- 

 mission appointed to inquire into the relations of human and animal tuberculosis 

 which relates to what is being done in different countries to produce clean, 

 sanitary milk supplies. 



The report of the Philadelphia milk show, edited by A. B. Fost {Philadelphia, 

 1911, pp. 123, pis. Ji3). — xVn account of the milk show held in May, 1911, which- 

 was very successful from an educational point of view. The list of papers read 

 at the different meetings held in connection with the show is given. 



Annals of dairying in Europe. — Dairy husbandry from prehistoric times, 

 L. M. Douglas {Cream. Jour., 22 {1911), Nos. 10, pp. 9-11, figs. 2; 11, pp. 1, 2, 

 figs J,; 12, pp. 1, 2, figs. 2; IS, pp. 1, 8; U, pp. 1-3, figs. 4; 15, pp. 10-12, figs. 8; 

 16, pp. 1, 16; 11, pp. 21-23; 19, pp. 6, 18; 21, pp. h, 5, fig. l).—h. continuation of 

 earlier work (E. S. R., 25, p. 478). 



Report on mountain dairying- for 1910, N. Odegaard, O. T. Gillebo, and L. 

 FuNDEB {Separate from K. SelsJc. Norges Aarsher. 1910-11, pp. 23). — This con- 

 tains reports of work done at the 2 state mountain dairies in Norway, with 

 discussions of the present condition of mountain dairying in different parts of 

 Norway and proposed measures for the advancement of the industry. A re- 

 port on the method of manufacture of Norwegian "old cheese" (gammelost) 

 by K. Galgum is included. 



[Dairying in Wiesbaden! {Jahresher. Landw. Kammer Wiesbaden, 1910, 

 pp. 81-11/f). — This discusses the general conditions of dairying in Wiesbaden, 

 and reports the annual yields of several hundred cows belonging to the Lahn, 

 Simmental, Vogelsberg, and Westerwiild breeds, 

 28727°— No. 4—12 6 



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