770 EXPEKIMENT STATION KECOKD. 



tiuued. Methods of studying this subject and results obtained by other investi- 

 gators are disQussed. 



A note on the coagulation of milk by Bacillus coli communis, C. J. 

 0"Hehir {Jour. Path, aiid Bact, 11 {1901), Xo. .'i. piJ. 'f0.')-',07). — Experiments 

 by the author confirm the view previously expressed that the (-oagulation of 

 milk by Bacillus coli communis is due to the production of an acid, presumably 

 lactic, by the bacteria. While the subsequent formation of an eiizym rendering 

 the coagulum insolulile may be common it is not considered uuiversaL 



Development of factory dairying in Wisconsin with map showing loca- 

 tion of cheese factories and creameries, H. L. Russell and U. S. Baer (Wis- 

 consin «S7o. Bill. I'lO. lip. IS. pl.^1. map 1). — The station has issued at intervals 

 of 5 years a map of AVisconsin upon which is marl^ed the location of each fac- 

 tory in the State. The series, therefore, furnishes valuable data concerning the 

 growth of the industry. 



The bulletin which the present wall map accompanies discusses the relation of 

 factory development to dairy development, the causes of the reduction in the 

 number of creameries, the growth and output of cheese factories, and the 

 regions of marked dairy factory activity which are designated the Swiss-cheese 

 region, Richland County Cheddar region, Cheddar region of lake-shore and adja- 

 cent counties, brick cheese region of Dodge County, butter center of south- 

 eastern Wisconsin, and the new dairy region of central Wisconsin. 



" While a study of this sort can not be taken as final evidence of the state of 

 dairy development, a comparative study of the growth of creameries and cheese 

 factories during the last five years shows a progressive development that 

 bespeaks a healthy condition for the dairy industry. During the last 5 years 

 the number of cheese factories has increased about 7 ])er cent, aggregating now 

 1,649 with 40 factories in addition that make lioth cheese and butter. The 

 creameries have diminished some in number, because of the extension of the 

 operating radius of the creamery through the conversion of many creameries 

 into skimming stations. The introduction of the farm separator, and the 

 natural centralization or syndicating of factories have been the main causes for 

 the reduction of creameries. There are now 1.017 creameries and 260 skimming 

 stations. . . . 



" On the whole, factory growth is going on rapidly throughout most regions 

 of the State. Not only is the number actually increasing, but the aA^erage out- 

 put is much larger than formerly, while the aggregate amount of dairy products 

 manufactured has increased in the last 5 years over one-half in the case of 

 butter, and has nearly doubled in the case of cheese." 



EflBciency of cream separators under farm conditions, I. P. Whitney 

 '{Oregon Sta. Bill. 8.9, />/*. 3-10). — Notes are given on the history of the cream 

 separator and its efliciency with special reference to farm conditions is dis- 

 cussed. Comparative tests of ditferent separators conducted in the fall and 

 again in the spring are reported. 



The author concludes that the farm cream separator Is a thoroughly prac- 

 tical machine and much more effective than any of the gravity methods, The 

 separation of the cream was more thorough in the spring when the cows were 

 pastured, than in the fall when fed dry feed. The average fat content of skim 

 milk under the two conditions was respectively 0.02 and 0.045 per cent. The 

 different sizes of separators were about equally efiicient. No information of 

 particular value regarding the (hirability of the different separators was 

 secured. 



Dairy school cream separator tests, F. L. Kent {Oregon Sta. Bui. 89, pp. 

 10-17, figs. 7). — Tests of 7 makes of cream separators by studeuts during 4 



