DAIRY FARMING DAIRYING. 383 



On the nature of the cellular elements present in milk R. T. Hewlett. 

 S. ViLLAR, and C. Revis (Jonr. Hijg. [Cambridge], 9 (1909), No. 3, pp. 211- 

 278). — A review of investigations and theories on the cellular structure of the 

 udder, the formation of milk iu the udder, and the nature of the cellular ele- 

 ments found in milli. 



The authors agree with Winkler ( E. S. R.. 20. p. 1179), aud Michaelis (E. S. R., 

 10, p. 282) that the cells found in normal milk are not leucocytes but young 

 epithelial cells and cells of the germinal layer which have been thrust into the 

 lumen of the alveolus. They are not amoeboid, do not ingest bacteria, and do 

 not stain like leucocytes. The majority of the multinucleated cells are different 

 from the polymorphonuclear leucocytes. Leucocytes and lymphocytes do ap- 

 pear in the milk, however, in the advanced stages of mastitis. 



On the composition of tuberculous milk, Monvoisin {Rev. Gen. Lait, 8 

 {1909), Xo. 2, pp. 23-3o). — Results of analyses agreed in general with data 

 previously reported (E. S. R., 18, p. 368). The slight rise in total nitrogen was 

 due to a larger percentage of albumin, as the casein content was very much 

 reduced. The content of ash was slightly increased due to a large increase of 

 sodium chlorid. There was a decrease of calcium, potash, and phosphoric acid. 

 The variations from normal milk were more pronounced when the mammary 

 glands were affected. 



Physiology of Bacterium lactis acidi, L, Budinov {Vyestnlk Bakt. Aghron. 

 Stantzil V. K. Ferrein, 1909, No. 15, pp. 129-l.'tS, dgms. 7/). — The author studied 

 the multiplication at 30° C. during 24 hours of B. lactis acidi in milk and meat- 

 peptone bouillon containing milk sugar, observing also the rate of decrease of 

 the milk sugar and the increase of the acidity of the substrata. He found that 

 in milk the maximum development took place during the first 18 hours, when the 

 quantity of germs in a cubic centimeter of milk reached the enormous figure of 

 34.2 milliards. From that time the number decreased to 2.2 milliards at the 

 end of 24 hours. Energetic destruction of milk sugar began only after 6 hours, 

 with an accompanying increase of the acidity of the milk. In the bouillon with 

 milk sugar the development proceeded somewhat differently, although the devel- 

 opment was also energetic from the beginning. However, at no stage did it 

 reach the high figures obtained with milk, and when the maximum was reached 

 after 18 hours, this maximum was maintained for some time (up to 24 hours). 



The author further studied the multiplication and the dying out of B. lactis 

 acidi at different temiieratures. Inoculations of pure cultures of B. lactis acidi 

 were made in sterilized milk which was then kept at 30°, at room temperature, 

 and at temperatures below 0°. It was found that at 30° most of the micro- 

 organisms were destroyed in 9 days, and that at room temperature a markeil 

 decrease of the organisms was observed after 18 days, but that at temperatures 

 l)elow 0° the number of organisms remained the same during the entire month 

 of the experiment. Repeated freezing with subsequent thawing of the milk 

 cultures did not affect the germ content. 



Some data and observations on the so-called Bulgarian micro-organism 

 and the lactic acid preparation " lactobacillin," S. Severin {Vyestnik Bakt. 

 Aghron. Stantzil V. K. Fcrrcin, 1908, \o. IJf, pp. 101-131). — A critical survey of 

 the literature leads the author to the conclusion that Rist and Khoury were the 

 true discoverers of the micro-organism in question and therefore he adopts for it 

 the name Streptohacillus lebenis proposed by the discoverers. 



Attention is called to the fact that there are two races of the Bulgarian micro- 

 organism — one inducing, along with energetic lactic acid fermentation, abundant 

 sliminess in the milk, and another causing no sliminess during the lactic-acid 

 process. A careful study of the cultures has convinced the author of the full 



