276 EXPERIMENT STATION RECORD. 



of resisting the beating process is subject to wide fluctuations. Tbis is con- 

 sidered due to tbe wide variation in time to wbicb tbe milli was exposed. 

 Wben tbe temperature fell below 150° F.. tbe bacterial content was very greatly 

 increased. On tbe wbole, tbe results sbowed a mucb bigber bacterial content 

 tban tbat found in milk treated witb tbe intermittent nietbod. It is believed 

 tbat if a temperature of not less tban 1G0° F. is maintained tbe bacterial con- 

 tent of tbe milk will be fairly satisfactory, altbougb not so low as wben a longer 

 application is made at a low temperature. 



Bacteriological test of a bottle-washing' device, H. L. Russell and C. 

 Hoffmann {Wisconsin Sta. Rpt. 1905, pp. 221-231, fig. i).— Tbe efficiency of a 

 combined bottle-wasbing and sterilizing macbine was investigated. Tbe appa- 

 ratus in question was capable of wasbing from 2,400 to 4,000 bottles per hour. 

 Tbe cleaning was considered surprisingly well done and sterilization was con- 

 sidered a valuable adjunct to tbe wasbing. Wben exposed to steam for 14 sec- 

 onds tbe bacterial content of tbe bottles was found to be 268,140 bacteria per 

 bottle and wben exposed for .30 seconds. 1.3.740. Even wben exposed for 30 

 seconds tbe bottles were by no means rendered stertle. 



Bottles bandied in an ordinary commercial way and exposed to steam for 10 

 minutes were found to contain a nuicb smaller number of bacteria. In tbe 

 condensation water in bottles which bad been steamed and allowed to stand 

 at room temperatures for 24 hours tbe number of bacteria varied from 

 1.786,800 to 3,981,000. In 2 corresponding series of bottles containing no con- 

 densation water the numbers of bacteria were 60,710 and 3.30,100. In a series 

 of steamed bottles exposed to the air for 24 hours tbe number of bacteria 

 averaged 292,450 per bottle, while in a similar series wbicb bad been covered 

 witb a linen cloth tbe number of bacteria averaged 11,615, sbowing tbe im- 

 portance of keeping bottles covered. 



The milk of sheep in Corsica, Comte (Jour. Pharm. ct Chim., 6. ser., 2Jf 

 {1906), Ko. o, ijp. l'Jd-20'i). — Analyses were made of tbe milk of 14 flocks of 

 sbeep aggregating 1,917 individuals. Tbe results are interpreted as showing a 

 superior quality of tbe milk for cbeese making as compared witb that of sheep 

 In tbe region of Roquefort. 



Gathered-cream plants, J. Michels (South Carolina Sta. Bill 118. pp. 12. 

 (lam. 1). — Tbe .author l)elieves that dairy farming should be encouraged in 

 Soutb Carolina, and in tbis bulletin comments on tbe value of cream plants to 

 farmers making dairying a secondary matter, outlines a method of organizing 

 a cooperative creamery, and gives general plans for tbe construction and oper- 

 ation of tbe plant ^A■itb an itemized statement of tbe equipment necessary. 



The relation of lactic-acid bacteria to the formation of butter iiavor in 

 milk serum, J. Michels (Wisconsin Sta. Rpt. 1905, pp. 198-206. fig. i).— In 

 tbe experiments reported butter made in the ordinary way was compared with 

 butter made by tbe Le Clair method, in wbicb a large quantity of ripened skim 

 milk is added to sweet cream and tbe mixture churned immediately. Data were 

 obtained as regards the flavor of tbe 2 kinds of butter, tbe bacterial content, 

 and tbe keeping quality. The author's conclusions are as follows : 



" From tbe foregoing data it is apparent tbat tbe development of tbe desir- 

 able flavors in butter may be made independent of tbe butter fat in tbe cream, 

 tbat tbe growtb of tbe lactic-acid bacteria in tbe milk serum results in tbe for- 

 mation of by-products which are readily absorbed by tbe butter fat wben brougbt 

 in contact with tbe same and give tbe cbaracteristic flavor to tbe butter. This 

 would seem to indicate that the fat itself does not enter into tbe process, ex- 

 cept in a passive way. It does not seem to make any particular difterence, so 

 far as the degree or intensity of tbe flavor is concerned, whether it develops in 



