DATRY KAKMINC;— DAIKYTNG AGROTECHNY. 769 



milk. iiHlicatin^'. in tiic u|iiiii(ii, of tlic nul!i(H-s, tli;;l tlic ^'astric secretions are 

 not nicely to lower the activity ot tlie opsonins. The ()|)S()nir indices of milk, 

 icnnct whey, and whey i)rei)ared l)y adding hydrochloric acid in several ('xperi- 

 nieuts were, respectively. O.TL', 1. (•.".. and 1.2. 



It is considered possihle that (he hi,i,di opsonic index of milk may play an 

 im|M)rtant i)art in iirolectin.s,' yoniii,' childrc-n at^ainst tnlK>rculosis. 



The heat value of milk as a test of its quality, J. Mai.c'olm and A. A. Mall 

 (.lour. Aijr. Sci.. 2 (l!)(n\. \o. I. pii. S.9-.9.7).^— Experiments were conducted 

 to deternune the value of the dii'cct estimation of tlie caloric value of milk 

 liy comliustion in a homh calorimeter as a pi-actical means of .indi^ini; the 

 (pialily of milk. The process is said to rei|nire little chemical knowled.t;e, to 

 he easily learned, very accni-ate, .-ukI to occupy a relatively short time. 



The results show a .m>neral relationshi]) hetween the i)ercentaj^es of fat or 

 total solids and the caloric value. The method is, therefore, considered an 

 imiiortant means of detectinsj; the removal of fat and estiniatinj; total solids. 

 It is sujigested that the legal definition of milk might he improved hy the 

 adoption of a minimum caloric value. \Vhile the determinations so far made 

 are too few for estahlishing a standard, it is estimated that in order to corre- 

 si)ond with tlie present legal standard in Grejit Britain it should not he helow 

 (;.")() c.-ilories per cuhic c(>ntimeter, or 5,(550 calories per gram of solids. 



Fermentation of milk, F. Blumenthal and Wolff (Abs. in Jour. Chcm. 

 ,s'oe. {London^, DO (IDUG), A'o. 530, p. 87.9). — It is stated that milk kept for years 

 may contain 50 per cent of the lactose originally present. Proteids are not 

 lu'ptonized in spontaneous acid fermentation, but large amounts of amino acids 

 ;ire formed. Tryptophan is also present. Prolonged putrefaction increases the 

 lactic acid more than the succinic acid. 



Comparative investigations on the lactic-acid bacteria of the Bacterium 

 giintheri type from different sources, L. Muller {Coitbl. Bald, [etc.], 2. 

 Aht.. 11 [V.HUi). yos. l/i-m, PI). 'ii;s-',7<J: I'J-ll. pp. 627-6.'/3; 11 (1907), No. 22- 

 ."i. iip- 7 13-7 ■}.')). — ^Vith one exception, the several cultures of Bactcrhim (/ilntlteri 

 studied showed no essential difference in morphological or cultural charac- 

 teristics. 



Tiu! prolonged culture of tliese organisms on a suitable medium failed to 

 intlnence to any marked extent their acid-producing power. A close relationship 

 was observed between B. (jiintlieri and Streptococcus arialacthr as regards 

 mori)hoIogy and ability to ferment different sugars. When grown on certain 

 media, B. giintheri resembled the streptococcus and when grown on other 

 mediii the reverse was true. This explains, according to the author, the fre- 

 (pieiicy with which the two forms have been confused. A strei>tococcus 

 isolated from mastitis assumed in cultures forms resembling in different degrees? 

 lactic-acid liacteria. 



Some investigations and observations on lactic-acid bacteria, T. (iKUBER 

 (Cenfhl. Bald, [etc.], 2. Abt., 17 (1907), Ao. 22-2^, pp. 7.5.5-7«0).— Studies of a 

 number of cultures of hictic-acid bacteria isolated from dairy i)roducts are 

 briefl.v I'eported. The morphological and cultural characteristics heretofore 

 used in distinguishing forms of lactic-acid bacteria are considered of little 

 vahie. It is considered important to determine the behavior of the different 

 races of lactic-acid bacteria toward milk sugar, dextrose, mannite, maltose, etc. 



Aroma-producing bacteria in milk, .7. Van der Leck (Centhl. Bald. [etc.]. 

 2. Aht.. 17 (190G). Yos. 11-13, pp. 3(;G-.173: l',-l(i. pp. .',S0-.',90 ; 19-21, pp. 

 G.'i7~660). — The author reports an extended study of Bacillus aroniaticus in 

 comparison with other organisms, from which he concludes that tliis bacillus 

 plays an important role in the ripening of soft cheese. The work is being con- 



