DAIKY FARMING — DAIRYING. 775 



The length of time after luilkuig, the ;iiiiomit of milk in the lulder, and the 

 position of the animal were factors which afl^'ected more or less the amount of 

 l»ressure, which was not much greater than the atmospheric pressure at any 

 time. More pressure was in the hind than in the fore quarters. The anatomy 

 and physiology of milk secretion are described. 



[Papers on the chemistry of milk] (Science, n. sei:, 35 (1912), No. 897, pp. 

 3H8, 392. 393). — These are abstracts of papers read before the section on biolog- 

 ical chemistry at the Washington meeting of the xVmerican Chemical Society, 

 December. 1911. 



Gases of Stciss cheese, II, W. M. Clark (p. 388). — It was found that the gas 

 of normal "eyes" consists largely of CO2 and. niti'ogen. Hydrogen is some- 

 times present in very small percentages. The gas produced by normally devel- 

 oping cheese during the period of its maximum " eye " formation is chiefly 

 carbon dioxid. but the normal production of gas, which takes place frequently 

 tlie first day, is accompanied by large percentages of nitrogen. The absorption 

 of oxyf.'en was studied, as well as the permeability of cheese to different gas^s. 

 The interchange of gases and the relation of these to theories concerning the 

 formation of the eyes is discussed. 



The cholesterol content of milk vnder normal and pathologieal conditions, 

 Jj. W. Fetzer (p. 388). — TTnder pathological conditions there was a deci'ease in 

 the cholesterol content of milk and a corresponding decrease in the fat content 

 but when the cholesterol content was compared witli the milk fat on the basis of 

 TOO parts of ether extract the cholesterol seemed to be increased. 



A study of the decom position products of millc caused l)y Bacillus lactis 

 erythroyenes, M. Louise Foster (p. 392). — Sterile milk inoculated with R. lactis 

 erythrogenes gave a faintly red solution after standing a few days at room 

 temperature. On long standing it became blood red on the coagulation of the 

 milk. In from 2 to G mfniths the red liquid became viscous, then fluid again, 

 with the formation of a white granular precipitate. The reaction was alkaline 

 and it gave the biochemical tests, which showed that the organism had at- 

 tacked the protein molecule as well as the carbohydrate. From 5 to 8.6 per 

 cent of the total native protein remained unattacked, while the remainder was 

 identified as proteoses and monoamino acids. An enzym was isolated in the usual 

 way, which was found to coagulate milk, giving a supei-natant liquid acid to 

 litnms. This acidity was found to be due to the presence of acetic and formic 

 acids. No lactic acid was found. 



The influence of phosphorus compounds on the yield and composition of 

 yoaVs millc, A. R. Rose and J. T. Cusick (p. 393). — There was an increase of 

 fat and a decrease in milk volume when the phosjihorus content of rations 

 for milch cows was increased, and vice versa. The other constituents of the 

 milk wei-e not aft'ected. These results do not agree with those obtained with 

 goats by Fingerling. 



Studies on the flavor of the green mold cheeses, J. N. Currie (p. 394). — Fat 

 was found to midergo a mai'ke<l hydrolysis during the ripening of Roquefort, 

 Corgonzola, and Stilton cheese. This is doubtless due to a lipolytic enzym. 

 The characteristic peppery taste of the green mold is at least partially to be 

 ascribed to an accumulation of caproic, caprylic, and capric acids, or their 

 readily hydrolyzable ammonium salts. 



Composition of Australian milk, E. H. Miller (Analyst, 37 (1912), No. 431, 

 pp. Jf7-50). — The average comiK)Sition of 11,140 samples of milk gave the fol- 

 lowing results: Morning milk, specific gravity 1.0304, total solids 12.62 per cent, 

 fat 4.07 per cent; evening milk, specific gravity 1.0310, total solids 12.96 per 

 cent, fat 4.23 per cent; mean, specific gravity 1.0307, total solids 12.79 per cent, 

 fat 4.1.5 per cent. The poorest un'lk occurred in the month of .January, which 



