880 



EXPERIMENT STATION EECOED. 



cattle, and data as to the yields and compositiou of milk. The results are sum- 

 marized in the following table: 



Average milk yields of GervKtn breeds. 



Breed. 



Angler 



Jeverland 



East Prussian Hol- 

 land a 



East Friesian a 



Lower Rhine 



Breitenburg 



Live 



weight, 



Kg. 

 443 

 5(13 



.599 

 591 

 547 

 551 



Annual 

 yield 



of 

 milk. 



I^g. 



5,222 

 6,725 



7,238 

 6,674 

 5,S80 

 5,999 



Fat 

 con- 

 tent. 



P.cl 

 3.51 

 3.09 



3.n5 

 3. 09 

 3.31 

 3.36 



Total 

 solids 

 con- 

 tent. 



P. ct. 

 12.51 

 11.86 



11.54 

 11.80 

 12.12 

 12.34 



Breed- 



Red Holstein 

 Wesennarsch 



Schwyz 



vSimniental... 

 Westerwald. . 

 Glan 



a First lactation. 



West Siberian dairying', with special I'eference to the dairy associations, 

 W. VON BoROWsKi {Mitt. Landw. Inst. Lcip.zig, 1911, Xo. 10. pp. 8fi-163).—A 

 general and statistical article on the dairy industry in western Siberia, to which 

 are appended a bibliography and analytical data on milk and butter in Siberian 

 dairies. 



The growth of some milk bacteria at different temperatures, W. B. Lux- 

 woLDA {Centlil. Bald, [etc.], 2. AM.. 31 (1911), A^o. .5-10, pp. 129-17.1).— A study 

 of the optimum and range of temperatures of Streptococcus avidi lactici. Bacillus 

 coli communis, B. fluorcscens liquefaciens, B. suhtilis, B. proteus, and Staphy- 

 lococcus pyogenes albns. 



Milk kept at low temperatures for a long time was found to contain an aston- 

 ishing number of bacteria without becoming acid because of the growth of the 

 psychro-tolerant nonacid producing types, but the changes in milk were more 

 harmful than if the acid forms were prevalent. At 20° C. lactic forms were 

 much stronger and had a restraining influence on all other types, but this 

 restraining influence was very much diminished at 15°, and still more so at 10°, 

 when B. fluo7'escens liquefaciens and other si^ecies became quite numerous. At 

 from 3 to 5° very few types of bacteria grew except the last-named species. 



A bibliography on the subject is appended. 



The fermenting capacity of the sing'le cells of Bacterium lactis acidi, 

 O. Rahn (Centbl. Bakt. [etc.], 2. Abt., 32 {1912), No. 13-19, pp. 315-W6, fig. 

 1). — This has been previously noted from another source (B. S. R., 26, p. 708). 



Tubercle bacilli and uncooked food {Vt. Bd. Health Bui., 12 (1912), No. 2, 

 pp. 58-60). — Samples of market butter obtained from different creameries were 

 examined for tubercle bacilli by guinea pig inoculation. Tubercle bacilli were 

 found in 3 samples, while 2 samples gave negative results. Pathological condi- 

 tions were produced by inoculations of 5 other samples, but the cause of the 

 lesions was not determined. 



Ropy milk, J. Golding (Jour. Bd. Agr. [London], IS (1912), No. 12, pp. 

 991-1005, pi. 1). — A resume of investigations of bacteria which were the cause 

 of ropy milk. A bibliography is appended. 



Investigations on the composition of milk and cheese prepared from the 

 same, Laskowsky (Milehw. Zenthh, 7 (1911), No. 12, pp. 5^5-576) .—This con- 

 sists largely of tabulated data of the chemical composition of milk and the fol- 

 lowing varieties of cheese: Cream, Camembert, Romadour, Limburg, Tilsit fat, 

 Tilsit half-fat, and Tilsit one-thifd fat. 



