DIAEY FARMING DAIRYING. 777 



by a natural variation, wliicli takes place in different cultures of the same 

 organism, or whether it is due to a difference in the by-products other than 

 lactic acid of the different organisms. But there was a certain uniformity in 

 the inhibitive effect. From 60 to 68° acid, the products of 4 different lactic 

 organisms killed the typhoid bacteria within from 19 to 30 hours, being about 

 24 hours on the average. As a rule, the initial number of typhoid organisms 

 present in broth did not influence the number found at the second plating 

 whatever the acidity of the broth. 



Further experiments in the filtration of the lactose broth cultures of different 

 lactic organisms were carried on for the comparison of the acid produced by 

 each, with regard to their relative germicidal powers, and to establish the 

 relationship between lactose broth, whey, and milk with reference to the 

 relative amount of lactose acid which may be produced by the different 

 organisms in the different media. Among the general conclusions drawn are 

 the following: "The minimum acidity produced by B. lactis acidi (from sour 

 milk) which will destroy B. typhosus is +37° in lactose broth. This cor- 

 responds to 80° acid in milk and 28° acid in whey. The minimum inhibitive 

 acidity produced by B. hitlyaricuin. is +53° in lactose broth. This corresponds 

 to +208° acid in milk and to 66° acid in whey. The above amounts of acid 

 in milk, corresponding to the acidity produced in whey and lactose broth by 

 the same organism, are theoretically the minimum acidities at which the 

 typhoid bacteria will be killed. However, in raw milk, the medium of natural 

 infection, many factors enter which are n"fever constant, e. g., the character 

 of the initial microbial flora, the flora gained by the necessary exposure to 

 sources of contamination, and the temperature conditions under which the milk 

 is kept after being strained. . . . 



" It is very probable that some one of these conditions will occur in the 

 greater number of infected milk samples, since milk infected with typhoid 

 bacteria must have been subjected to sources of contamination from which a 

 varied flora would be acquired. Thus, while this series of experiments brings 

 out some very interesting facts in regard to the influence of fermentation lactic 

 acid upon bacilli, the many factors entering under natural conditions prevent 

 any definite conclusions being made when these natural conditions exist." 



A bibliography is appended. 



On the presence of streptococci in milk and in tlie feces of nurslings, 

 R. PtJPPEL (Ztschr. Hyg. u. Infektionskrank., 70 {1912), No. 3, pp. ^//9--i96).— 

 The streptococci commonly found in milk were found to have a wide distribu- 

 tion, and did not exhibit hemolytic power in human blood as do most pyogenic 

 human streptococci. The streptococci of chronic mastitis in cattle as a factor 

 In intestinal troubles ;ire thought to be exaggerated. 



A bibliography is api>ended. 



Reports on the excretion into the milk of cows and goats, and into the 

 milk sinuses of the undeveloped udders of heifers, of tubercle bacilli which 

 had been subcutaneously or intravenously inoculated, A. S. Griffith (Roy. 

 Com. Tuherciilosis, Fiiuil Rpt., II, App., 3 (1911), pp. 79-lJ/',).—To determine 

 whether or not tubercle bacilli were excreted in the milk from a normal udder. 

 4 cows and 7 goats which had not reacted to the tuberculin test were inoculated 

 with cultures and their milk tested subsequently on guinea pigs. Three cows 

 and 5 goats were inoculated subcutaneously, 1 of the cows being subsequently 

 inoculated intravenously; 1 cow and 1 goat intravenously only; and 1 goat 

 was fed. 



Tubercle bacilli of relatively slight virulence appeared in milk within 24 

 hours of their inoculation, and continued to be eliminated therein for long 

 periods subsequently. There arises, therefore, a strong presumiitiou that the 



