DATRV FARMINC DATRYTNO. 75 



Milking trials {-/(jur. Jiril. Ihtiri/ l-'unitcr.s' .Itmuc., .id { I'Jtni) . mt. 135-169). — 

 Two-day tests of 7:'. cows and s i^oals .u-c reported in dotail. Summaries of 

 j)revious tests have been noted in E. S. It., 16. pp. 504 and 1118. The average 

 yield of mill; in pounds and tlie contents of fat and solids-not-fat in percentages 

 for tlie tests in 1905 by breeds are respectively as follows: Shorthorn, 49.1, 

 ;{.,sr). and 8.99; Jerseys, 84.7. 5.2.'). and 9.14; Guernseys, 81.4. 4.81. and 9.15; 

 Ited I»olls, 88.5, 8.08. and 8.9:?: Korries. 28.2, 4.10, .and 8.90 ; and crosses, 

 •15.7, 8.,82. and 9.08. 



An experimental inquiry into the factors which determine the growth 

 and activity of the mammary glands, .1. E. E.vnk-Ci.ayi-on and E. II. Staklinc; 

 (Proc. Roy. Soc. \ London], Scr. li. 77 [lUfii]). So. B ■',.i(i. pp. ■'>n.;-.-,.li, pi. /).— 

 Tlio oxporiniciits coiisislod in injccdn^' linid extracts of tlic ovary, uterus, 

 ]>lact'iita. ;iii(l fetus inO) virLcin ral>l)its with a view to producing changes in 

 tlie mannnary glands which occur normally in pregnancy. In (i cases the 

 authors produced in tliis way a lirauching in the ducts of the mammary glands, 

 a proliferatiiin of the ei)ithelial cells, and in one instance a formation of 

 secreting acini. While the results were not considered entirely conclusive they 

 fav' r the view advanced by Ilildebrandt that the growth of the mammary 

 trland during ])regnancy is due to the action of a specific chemical stinnilus pro- 

 (hiced largtly in the fetus, which inhibits the secretory activity of the gland 

 cells. Lactation is. therefore, due tn the removal of this substance. 



The elimination of nitrates by the mammary gland, L. MarcaS and 

 ('. IlTYCE (Bill. A!;r. \ Brussels]. JJ W.ltiC). Ao. 2, pp. :>n-22-')}. — The depend- 

 ence jilaced upon tlie ])re.sence of nitrates in milk as a proof of watering, led 

 the juithors to administer potassium nitrate to 22 cows and test their milk by 

 (liphenyliimin. Nitrates were irregularly detected in the milk. 



On the bacteriological conditions of the udder and the milk, C. Babthel 

 (A', fjuiiltbr. ALiiil. Ilnndl. och Tiilskr.. '/J (1006), No. 1, pp. //S-J6).— The 

 autlinr corroborates Ward's and von Ereudenreich's conclusions that bacteria 

 iKii'iiially find their way into the udder of the cow, and shows that these are 

 mostly cocci, while tyiiical milk bacteria are not able to invade the udder. The 

 .irticle gives a review of the results of investigations conducted along this line 

 Ity ("oiiii and Stocking, Kolle, Sommerfeld, and others. — f. w. woll. 



Bitter milk, C. Uvyv.e (Bill. Af/r. \ Bnis.<<rl^], 22 (1906), No. 2, pp. 213- 

 216). — This gives the cultni-al charactcM-istics of a bacillus isolated from bitter 

 milk. The organism was destroyed in whole milk by sterilizing at 105° for 5 

 mi miles and in cream by heating at 90° for 5 minutes on 8 successive days. 

 'i"he thorough ariplication of this method caused the disa]ii»earance of this 

 ti-oui)le fi'om the dairy under investigation. 



Spontaneous heat production in cows' milk and lactic acid fermentation, 

 M. IJtiiNKK (,1/r//. III/!/.. .77 (1906). So. 3. pp. 2.',.'/-26S. //r/.v. 7«).— Tlie author 

 investigated the amnuiit and sources of the heat ]n-oduced during the sponta- 

 neous souring of milk. Xumerous determinations showed that less than one- 

 half of the heat produced during the lactic fermentation was due to the decom- 

 jiosition c.f the milk sugar and accordingly that the jiroteids or fat must also 

 be coiiceined in the heat production. 



The action of formalin and hydrogen jjeroxid in milk, 1'. Bandini (Centbl. 

 Bait, [etc.], 1. Aht., Ori;/.. ',1 (1906). Sos. 2. pp. 271-279: 3, pp. 379-386; J,, 

 pp. -'/7-}--'/cS'0). — The author studied the action of rennet in milk treated with 

 tlifferent quantities of formaldehyde and hydrogen peroxid, the effect of these 

 l)reservatives upon the soluble ferments of milk, the action of artificial ferments 

 in milk preserved with these substances, and the amounts of formaldehyde and 

 hydrogen peroxid re(|uire(l to ju'eserve milk for practical purposes. 



