DAIRY FARMING DAIRYING AGROTECHNY. 871 



JOG, PI). 1(). //(/*•. to). — The records of 2 cows at the station are used as the hasis 

 for a popular discussion of the imi)ortaiice of testiiii: dairy cows. 



The three-year-old milk and butter record, A. I>. IIaeckeb {Breeder's Gaz., 

 .7/ ( I'.UH). \o. a. II. :^S1. fj(j. J). — Tliis j;lves 1 year's record of a Ilolstein cow, 

 lie^'iiiiiin^' when slie was P, years and 1 iiKinlh old. The yield of milk was 

 l.S,r>7:!.4 lbs. and of liutter fat (■.l*(i.-J4. TIk' net prolit wa^ estimated at .$ir)().'20. 



A contribution to the anatomy and physiology of the mammary gland, 

 V. r.KHTKAi- (Atuit. Aiiz.. .iO Uixn). So. 1-8, PI). 161-lSO. fif/.<(. 7). — The autlior 

 concludes, as a result of his investigations, that with suitable histological meth- 

 ods the ei)itlieliuin of the empty or jiartly filled alveoli appears as simple 

 columnar eiiithelinni. as in other glands. The many variations which have been 

 described are l)elieved to i)e due to post-mortem changes or to unsuitai>le fixing 

 and embedding methods. The formation of milk is. therefore, considered a 

 true secretory process and in no manner associated with a total or even partial 

 necrosis of the secreting epithelium. The tall cylindrical epithelial cells of the 

 empty alveoli gradually become cuboidal and finally squamous as the alveoli 

 become filled. A I>ibliography is appended. 



The results of a chemical, microscopical, and bacteriological examination 

 of samples of London milks, R. T. Hewlett and (J. S. P.arton (Jour. Iliig. 

 \('<ijiil)ri(l(i(\. 7 ( I'.ifil). .Yo. /. pp. 22-31). — Examinations were made of sami)les 

 of the milk sent to London from 20 counties. The conclusions drawn from the 

 results obtained are as follows: « 



"There is no correlation between poor milk an<l its content of total bacteria. 

 liacilliis col) or li. ciiteritidis .^porogeneft. There is no correlation between the 

 content of li. coli and of B. enteritidis Hporofieiies. The total number of organ- 

 isms was below 2.(100,000 per cc. in 22 out of the 20 samples (85 per cent) and 

 Itelow l.ddd.noo in 1(> of the samples (01.r» per cent). B. coli was found in 46 

 per cent of the samplos, in a quantity of milk not exceeding 1 cc. B. enteritidis 

 f<poro<iencs was found in 00 per cent in a quantity of milk not exceeding 20 cc. 

 Preservatives in the form of formalin, or boric acid, or borates, were not 

 detected in any sample. The acidity on the whole is well below Newman's 

 standard [22 cc. tenth normal sodium hydroxid per ."iO cc. of milk]. B. iuher- 

 euldsix was not so frequent as might have been expected from the residts of 

 other investigators." 



The ferments of milk, C. Brahm iZoithl. dcmiu. Plnjsiol. u. I'utli. Stoff- 

 Hcchsels, ». scr., 2 (1907), Nos. 3, pp. 81-S(! ; J,, pp. 129-132) .—This article sum- 

 marizes information concerning the different enzyms which have been reported 

 as occurring in milk. 



Influence of the Bulgarian ferment on milk, G. Bertrand and G. \Yeis- 

 wKii.i,i:i{ i fJihi!/'" Aim. Clioii., 3')1 (19(17). pp. 'i86-503) . — The authors investi- 

 gated the ferment used in the prei)arati<)n of the Bulgarian milk product known 

 as Youghort. This organism is considered the most active of those which con- 

 vert milk sugar into lactic acid. 



According to the conclusions reached, this ferment renders about 0.1 of the 

 casein soluble, i)Ut uses only a very small part of this for its own growth. It 

 causes a very slight saponification of the fat. The action of the ferment upon 

 milk sugar is. however, very vigorous, and with the aid of a lactase converts 

 I»ractically all of the milk sugar into a mixture of levulo and dextro-rotary 

 lactic acids, of which the latter predominates. The quantity of lactic acid may 

 reach 25 gm. per liter. There is also about 0.5 gm. per liter of succinic acid 

 and about the same quantity of acetic acid. A ver.v small quantity of formic 

 acid is also i)robably present. This ferment is considered the first typical 

 Iactic-a<'id ferment known to produce succinic acid and also the first to hydrolyze 

 considerable quantities of milk sugar before converting it into lactic acid. 



