DAIRY FARMING DAIRYING. 877 



and showed no correspondence to the tissues used for injection, so that the 

 autiiors were forced to conclude that there was some unknown factor yet to be 

 accounted for. 



Can the fat content of milk be increased by the feed? I'. Wauters (Lait. 

 et L'lcvage, 6 (1011), Nos. 4, pp. 29-31; 5, pp. 35-37; abs. in Internat. Inst. Agr. 

 [Romc^, Bill. Bur. Agr. Intel, and Plant Diseases, 2 (1911), No. //, p. S9^). — 

 The author's experience for 20 years with a herd of cows led to the conclusion 

 that the diet of the cow has but very little influence on the composition of the 

 milk, although in France the overfeeding of milch cows with watery feeds has 

 been condemned as a fraudulent practice because it is thought to contribute 

 to the deterioration of the milk. 



The properties of colostral fat, S. Engel and A. Bode (Zlschr. Physiol. 

 Cheiii., 74 U'Jll), No. 2, pp. l()9-17Jf). — The chemical constants of the colostral 

 fats of several cows were determined from day to day during the period imme- 

 diately following parturition, with a view to noting the changes from colostral 

 fat to normal milk fat. 



The iodin number gradually decreased from day to day. The saponification 

 number remained low for 2 or 3 days, but was gradually raised throughout the 

 period as a whole. The Reichert — Meissl number was more or less irregular, 

 but up to about the fifth day there was an increase and then a slight decrease. 

 The determination of similar constants of goat colostrum showed considerable 

 Irregularity. 



Bacteria in milk produced under varying- conditions, W. K. Bbainerd {Vir- 

 ginia Sta. Rpts. 1909-10, pp. 65-77). — This is a detailed account of work already 

 reported (E. S. II., 23, p. 381). 



Milk with a soapy taste, O. Fettick (Ztschr. Fleisch u. Milchhyg., 21 

 (1911), No 12, pp. 389-392).— A bacillus 0.82 to 1.5 microns long and 0.3 to 0.5 

 microns in thickness was found to be the cause of a soapy taste in milk. In 

 pure cultures they formed round, yellowish-brown colonies. The trouble was 

 removed by disinfecting the stable and thoroughly cleansing the milk utensils. 



Report on the chemical changes produced in milk by bacteria and their 

 relation to the epidemic diarrhea of infants, H. A. Scholberg and R. L. M. 

 Wallis (Ann. Rpt. Local Govt. Bel. [Gt. Brit.], 39 (1909-10), pp. 50'i-5J,3; abs. 

 in Jour. Cliem. Soc. [London], 100 (1911), No. 58^, II, p. 512). — In the summer 

 months peptones appeared in fresh samples of milk, the quantity of albumoses 

 and peptones depending upon the age of the milk and on the temperature at 

 which it has been kept. Incubation of milk for from 15 to 24 hours at 37° led 

 to the production of peptones, although longer periods of incubation caused it 

 to disappear. Investigations on the pancreas of infants showed a toxic effect 

 of peptones and the peptone-like substances which were formed by a large 

 number of both sporing and nonsporing varieties. Some of the organisms 

 isolated produced a substance which can replace secretin in pancreatic digestion 

 experiments. 



Report upon the bacterial measurement of milk pollution, W. G. Savage 

 (Ann. Rpt. Local Govt. Bd. [Gt. Brit.], 39 (1909-10), pp. ^7 Jf-5 03). —There was 

 a general agreement between cleanliness in cows' stables and the number of 

 bacteria, so that with a uniform method of determining the bacterial content 

 unsanitary stables and unclean methods of milking should be easily detected 

 by bacterial enumerations. 



A study of the influence of time and the temperature at which the milk was 

 kept showed great irregularities in rate of increase of bacterial growth when 

 the milk was kept at 15 and 21° C, but the increase was always faster at the 

 higher temperature. Temperature was found to be a more important factor 



