682 EXPEEIMENT STATION RECORI>. 



A combined milk can and sampler (Milch. Zfg., J/O (1911), No, 21f, p. 238, 

 fig. 1). — A milk container is illustrated and described, a special feature of wJiich 

 is a perforated tube so constructed that samples of milk can be easily taken 

 without pouring out the contents. 



Notices of judgment (U. S. Dept. Agr., Notices of Judgment 905, 91 ff, 979, 

 980, pp. 2 each)- — These relate to the misbranding of cheese, and the adultera- 

 tion and misbranding of condensed milk. 



Pasteurization of milk in the bottle on a commercial scale, C. E. North 

 (Med. Rcc. [N. Y.], 80 (1911), No. 3, pp. 111-115, figs. 3).— In order to dis- 

 cover a method of preventing reinfection after pasteurizing, the author under- 

 took experiments in pasteurizing milk after bottling and sealing with water- 

 tight caps. The pasteurizing was done by both the submerging and shower- 

 bath tj'pes of pasteurizers, such as are used in breweries. In all cases a high 

 degree of efficiency was obtained, and the author recommends this method of 

 pasteurizing. 



" The pasteurization of milk in the bottle on a large scale is entirely pos- 

 sible and practicable. The placing of milk in a glass bottle with a water-tight 

 seal, followed by pasteurization of the entire package, guarantees against rein- 

 fection until the bottle is opened and will place the operation of pasteurization 

 as such above criticism. The adoption of this method by the large milk dealer 

 will, I am sure, be a great step in advance and not only give additional pro- 

 tection for the product, but will also give a guarantee to the milk consumer 

 against milk-borne infections which has not existed up to this time." 



" It is not customary in the brewing industry to cool bottled beer to the 

 same degi-ee that milk is cooled; consequently, pasteurizers of beer are not 

 equipped for cooling to low temperatures. It is, however, only a matter of 

 adjustment to make provision for such cooling as is required in the milk in- 

 dustry. The capacity of the large pasteurizers used for bottled beer is in every 

 respect equal to the needs of the large milk dealer." 



Cream raising' with pasteurized milk, M. Kersten (Molk. Zfg. [Hildes- 

 heim], 25 (Wll), Nos. 30, pp. 553-555; 31, pp. 567-^69).— Pasteurizing milk for 

 a short time at a low temperature (60° C.) caused the cream to rise more 

 rapidly than in the case of raw milk. When the milk was held for some time 

 at that temperature, or when heated to a temperature of 65° or over, the cream 

 rose more slowly than in the unpasteurized milk. Pasteurizing at a tempera- 

 ture of 63° for a few minutes gave about the same results as when unheated. 



The isolation of Bacillus typhosus from butter, D. H. Bergey (Jour. Med. 

 Research, 25 (1911), No. 1, pp. 231-233).— The author was able to pick out the 

 colonies of B. typhosus from among the colonies of other bacteria in butter 

 when grown on the Drigalski-Conradi agar and malachite green agar. 



The control of pathogenic organisms in butter, J. N. Force (Cal. State 

 Jour. Med., 9 (1911), No. 9, pp. 367-370, fig. 1).—A study of the vitality of 

 pathogenic organisms in butter showed that the bacterial count of butter does 

 not serve as a measure of the contamination of the product for the reason that 

 bacteria decrease as the butter grows older. Standard agar plates showing 

 a preponderance of molds over bactei'ia are a slight measure of the age of 

 butter and lack of cleanliness of utensils. 



A method is outlined for the municipal control for the production of market 

 butter. Score cards are proposed for scoring market butter and butter- 

 making establishments. 



Regulations governing the manufacture of certified butter (Cal. State 

 Jour. Med., 9 (1911), No. 9, p. 389). — These regulations were adopted by the 

 California Association of Medical Milk Commissions in 1911. 



