DAIRY FARMING DAIRYING. 879 



653). — A report of progress as to the score card system of inspecting dairies, 

 and its significance in promoting tlie health of the community by encouraging 

 the production of sanitary milk. 



Cooperation for the protection of milk supplies, C. W. Eddy {Mo. Bui. Ohio 

 Bd. Health, 1 {1911), No. 9, pp. 298-304).— The purpose of this paper is to point 

 out the vital necessity of cooperation between organized communities in safe- 

 guarding the milk supply, so that milk refused by one city for failure to meet 

 its requirements will also be refused by others. When this is not the case the 

 millanan whose milk is rejected may sell the same product elsewhere. 



[Results of milk inspection] {Rpt. Dept. Health Chicago, 1907-1910, pp. 

 260-285, figs. 3). — This article contains data on the relative toxicity of raw and 

 pasteurized milks and reports efiiciency tests of the different types of pasteuri- 

 zers. A filtration test of visible dirt in milk is illustrated and described. 



Pasteurization of milk in the sealed and final package, J. C. Cabtee {Jour. 

 Amer. Pub. Health Assoc., 1 {1911), Xo. 9. pp. 66^-668) .—A method is described 

 for pasteurizing milk after it has been put into sealed bottles. The bacterial 

 content was only from about, 800 to 6,000 per cubic centimeter when delivered to 

 city customers. 



Sterilizing stations in dairy districts, C. E. North {Jour. Amer. Pub. Health 

 Assoc, 1 (1911), A'o. 9, pp. 654-663). — An account of how a dealer obtained a 

 cleaner milk by offering an extra price of i ct. per quart for milk with a low 

 bacterial content. It also cost him 1 ct. per quart to operate a sterilizing 

 station where 4,000 qts. per day were handled, making the total cost 1^ cts. 

 per quart over that of milk shipped in the ordinary way. 



The improvement of milk transportation, C. Clement {Lait. et Elevage, 

 6 {1911), No. 8, pp. 57-60; ahs. in Internat. Inst. Agr. [Rome^, Bui. Bur. Agr. 

 Intel, and Plant Diseases, 2 {1911), No. 4, pp. 908, 909). ^Estimates are given 

 on the cost of transporting milk in Belgium and Prussia, with a view to its 

 reduction. On a consignment of 4S0 bottles of 125 gm. in pigeon-hole boxes, 

 sent by freight to a distance of 50 km. (31 miles), the charge was 3.4 francs 

 (65.8 cts.) in Belgium, including the return of the boxes with the empty bottles, 

 while the same service in Prussia cost 1.5 francs. A consignment of 128 bottles 

 of 1 liter, sent under the same conditions, cost 3.6 francs in Belgium and 2.25 

 francs in Prussia. 



Does the iron in water aflEect the quality of butter? \V. D. Koopek {Milch 

 Ztg., 40 {1911), No. 29, pp. 2S5-2S7).— Water containing 36 mg. of iron per 

 1,000 cc. when added to cream before churning and worlving produced no off 

 flavor in butter, but when added to sour cream and allowed to stand some time 

 a metallic taste resulted, this being more pronounced in a cream of high acidity. 

 It is pointed out that when other substances which unite readily with iron are 

 present comjiounds will be formed which produce the metallic taste. 



Taylor absorption process for making butter, C. W. Larson {Pennsylvania 

 Sta. Rpt. 1910, pp. 156-159, pi. 1). — A report of an experiment in butter making 

 by a patented process, ^^■hich consists in removing the proteids and sugar which 

 are in solution in the cream by means of an absorption pad instead of a churn. 

 The resulting product, which is rich in milk fat, remains on a separating pad 

 and can be eaten sweet or worked and salted as ordinary butter. " The sweet 

 cream layer as removed from the pan resembled sweet, unsalted butter, but was 

 not as firm in texture as well-made churned butter. The kneaded and salted 

 product when made from ripened cream has the appearance of butter. The 

 flavor was good or bad, depending upon the flavor of the cream used." 

 Analyses of 6 samples of the product showed great variation in all of the 

 constituents. 



