DAIRY FARMING DAIRYING. 479 



Investigations on raw milk, J. Petersen {Mwlkcritkl., 22 (1000), Ao. js, 

 pp. i;i.')-()20; Milch Zh/., .is iiuo!)). \<>. 38, pp. //.J7-.',.',J0.— Data on the i»er- 

 conta^i's of fat, nitrofien, total dry matter, specific gravity, and other properties 

 of uiilk are presented. 



Ropy milk in Rhode Island, L. J. Cole and P. B. Hadley (Rhode Island 

 Sf<i. Bill. I,US. pp. l:i'.)~l'>2). — This is a stndy of an abnormal milk wliich aeqnlred 

 a ropy character in 12 to 24 hours after being set. 



" Butter made from cream which was made ropy in the laboratory by inocu- 

 lation with the organism showed the following characteristics: (1) It was 

 long in 'coming'; (2) it was sufficiently viscid to adhere to the paddle during 

 the working; (3) it had, when finished, an unfavorable (soft and sticky) con- 

 sistency; (4) the flavor was unimpaired." 



The apparent cause of the trouble was a micro-organism closely related to 

 BafiUus liiclis riscosiis. This organism was unable to hold its own with other 

 bacteria at ordinary temperatures. In laboratory experiments it was possible 

 to produce ropiness in good milk or cream by inoculating with small amounts 

 of pure cultures of this organism, which was also isolated in a pure culture 

 from the white specks found in butter which had been made from the ropy milk. 



A further study showed that the source of infection was not in the udder of 

 the cow, the dust of the stable, the water supply, nor from exposure to the air 

 in the cellar, but occurred on the straining cloth and possibly on the other 

 utensils. The character of the organism is described in detail. 



" Ropiness in milk, when once it has gained entrance to a dairy or farm, can 

 be eliminated by the following method: (1) Wash thoroughly with soap arid 

 water, then scald and jilace in the sun for several hours, all utensils used in the 

 process of handling the milk (this to include pail, strainer, straining cloths, 

 containers, cream pans and covers); (2) during the handling of the milk 

 keep the hands perfectly clean; (3) wash the teats and udders of the cows in 

 warm water, each time, before milking." 



A bibliograjihy of the literature on the subject is appended. 



The milk of goats and asses, C. Michel (Rev. II yi). et M6d. Infant., 8 

 (1909), No. 5-6, pp. 516-5JtO; Hyg. Viande et Lait, /, (1910), No. 1, pp. 1-23).— 

 A summai-y of investigations on the composition and nature of the milk of goats 

 and asses with special reference to their use as substitutes for cow's milk in 

 human nutrition. 



A study of factors influencing the composition of butter, C. E. Lee, N. W. 

 Hepburn, and J. 'SI. Barnhart (lUinoi.^ .s'((;. Bui. 137. pp. 315-366). — This 

 bulletin reports studies made in sampling butter and on the influence of tem- 

 perature. i)astenrizati(in. overworking, and other factors which affect the com- 

 position of butter. 



No difference was found in the water content of samples taken from the 

 middle or either end of the churn. The average water content of samples 

 from .52 churnings was approximately 1 per cent higher when taken from 

 the chums than the average of all the samples taken from the tubs before 

 storage, and there was about the same diffei'ence in samples taken from the 

 same butter before and after storage. The average water content of SO con- 

 secutive churnings in samples taken from the churn was 14..32 per cent, in 

 tubs 24 hours later 13.71 per cent, and after G or 7 months storage 12.62 per 

 cent. Samples from the churn also contained more water than those taken 

 from the tray after it was printed. In. tests with a trier and spatula there 

 was no more variation in water content than between several samples taken 

 in the same manner from one churn. As a rule there was a variation in the 

 water content, ranging from 0.1 to 1.0 per cent, between different samples 

 representing the same butter. The average variation was about 0.5 per cent. 



