478 EXPERIMENT STATION RECORD. 



It is possible to increase the weight of dry curd obtainable from a given quan- 

 tity of milk by an appropriate addition of suitable salts. The additional weight 

 obtained ... is apparently due principally to the presence of an increased 

 amount of fat in the curd. The increase in the amount of protein in the curd 

 brought about by the addition of salts to the milk appears to be small. It is 

 possible to modify the physical character (the 'strength') of the curd by the 

 addition of salts to the milk." 



"What factors affect the specific gravity of rennet whey? H. Hoft {Molk. 

 Ztg. [Hildcsheim], 25 {1911), No. 8Jf, pp. 1587-1589).— A study of the effect of 

 the strength of rennet, length of time of ripening, temperature, and other factors 

 affecting the specific gravity of whey, with a view of determining the yield of 

 cheese. The work thus far indicates that the duration of the action of rennet 

 before the separation of the whey is of the greatest importance. 



Report on the results of experiments on the propagation of culture starters 

 in dairying, W. Stevenson {West of Scot. Agr. Col. Bui. 50. 1909, pp. 78-105).— 

 A trial of several varieties of starters propagated under different conditions. 



The disinfection of dairies by dry methods, O. Laxa {Rev. G6n. Lait, 9 

 (1911), No. 1, pp. 8-16). — The author reports experiments as to the effective- 

 ness of different disinfectants used in sterilizing dairies in order to kill 

 organisms which cause defects in butter and cheese. The resistance of numer- 

 ous types of bacteria, yeasts, and molds to each method is given. 



The public milk supply, H. A. Macewen {London, Glasgow and Bombay, 

 1910, pp. TIII+182, figs. 36). — This book discusses what a satisfactory milk 

 supply should be and how it can be obtained. It is written chiefly for the use 

 of health ofBcers in the United Kingdom. 



Existing and prospective legislation re milk supply, J. Lindsay {Jour. 

 Meat and Milk Hyg., 1 {1911), No. 12, pp. 671-695).— A brief statement of the 

 law on this subject as it appears in the several statutes relating to Scotland, 

 England, and Ireland, with a few observations and criticisms thereon. 



Should the sale of market milk containing less than 2.7 per cent of fat 

 be legalized? K. Schulz {1st es ZweckmUssig und Bcrechtigt, in den Polizeiver- 

 ordnungen von der in den Verkehr gebrachten Milch eirien MindestfettgehaU 

 von 2.7% zu verlangen? Inatig. Diss., Univ. Bern, 1909, pp. 3Jf). — The author 

 determined the fat content in the milk of 767 cows, and in only 20 cases was 

 there less than 2.7 per cent of fat. The mixed milk of each herd always 

 contained more than that amount. 



Three outbreaks of typhoid fever traced to milk infection, E. O. Jordan 

 and E. E. Irons {Jour. Amer. Med. Assoc, 58 {1912), No: 3, pp. 169-172).— 

 The cases reported were outbreaks found to be due to bacilli carriers employed 

 on dairy farms. 



Milk and cream contests, A. C. Baer {Hoard's Dairytnan, 42 {1911), No. Ifl, 

 pp. 1 'I'lO, I'iGO). — Attention is called to the educational value of these contents, 

 which were first held at the National Dairy Show in 1906 under the direc- 

 tion of the Dairy Division of this Department. Awards are made for the 

 best average score on the following points: Flavor and odor, visible dirt, fat, 

 solids-not-fat. acidity, bottle and cap, and bacterial content. It is pointed out 

 that local contests would be a great aid in improving the quality of milk. 



A bacteriological study of Danish butter, O. Jensen {Rev. G4n. Lait, 8 

 {1910), No. 18, pp. .',09-417; Centhh Bakt. [etc.^, 2. AM., 29 {1911). No. 23-25, pp. 

 610-616; Molk. Ztg. Berlin, 21 {1911), No. 18, pp. 205-207).— Lactic-acid bacilli 

 were found to multiply much more rapidly in unwashed than in washed butter, but 

 the reverse was true of streptococci. The most frequent species of yeasts were 



