1078 EXPERIMENT STATION RECORD. 



The milk dipped from cniis \v;is I'diiiid to contain on an average 37 per cent 

 more bacteria than the bottled milli. Eight samples of the dipped milk con- 

 tained over 300 per cent more bacteria than the corresponding bottled samjiles. 

 In S other comparisons the difference exceeded 50 per cent. Only 3 of the 

 bottled samples contained over 50 per cent more bacteria than the dipped milk. 

 The dipped milk contained a greater number of bacteria than 77.5 per cent of the 

 samples examined. The bacterial content of the dipped milk as compared with 

 that of the bottled milk was increased several hundred per cent by dry, windy 

 weather. 



Investigations on the action of rennet upon milk and feeding experi- 

 ments with calves, F. IMnLKwSKV (MUchir. Zoithl., •? (/.'"'?). Xo. .3. />/). 

 81-113; (ihs. ill Ifrr. Qvii. Lait. C, (IDOT). No. 7, />/*. 165, 166).— The author dis- 

 cusses the nutritive value of milk and reports experiments in which various 

 salts were added to boiled milk for the purpose of restoring the coagulability 

 of the milk with rennet. 



Sodium cblorid added in the yiroportion of 1 to 2 gm. jier liter retarded" 

 coagulation but exercised a favorable influence on the curd. Calcium cblorid, 

 3 to 4 gm. per liter, accelerated coagulation and made a firmer curd than sodium 

 cblorid. Trisodic citrate gave negative results. The tribasic citrates of calcium 

 and magnesium produced the same eft"ects as sodium and calcium chlorids. 

 Sodium and potassium i)hospliates gave bad results. The three calcimn phos- 

 phates gave favorable results but doubled the time required for coagulation. 

 Calcium carbonate, 2 gm. per liter, hastened coagulation. An acid reaction 

 rendered so by the development of lactic acid or the addition of hydrochloric 

 acid was favorable to coagulation. A mixture of sodium cblorid, calcium 

 cblorid, and hydrochloric acid, or of the calcium jihosphates \Aas more efR- 

 cacious than the use of these sub.stances singly. 



The feeding experiments with calves showed that the addition of sodium 

 cblorid was very advantageous, even when added to raw milk. Calcium cblorid 

 and the monocalcic and tricalcic phosphates were not favorable to an increase 

 in live weight. 



In an experiment lasting 10 weeks, 3 calves were fed boiled milk to which 0.18 

 per cent of dicalcic phosphate had been added. Three were fed boiled milk 

 containing 0.15 per cent tricalcic phosphate and 3 were fed raw milk preserved 

 with formalin in the proportion of 1 : 10,000. The increase in live weight was 

 greatest with the lot fed milk containing the tricalcic phosphate and least with 

 the lot fed the milk preserved with formalin. 



The experiments seem to indicate that boiled milk is not less favorable to the 

 growth of calves than raw milk, and that in the case of boiled milk the addition 

 of certain salts capable of restoring the power of the milk to coagulate with 

 rennet may be made with advantage. 



Development of factory dairying in Wisconsin, II. L. Russell and U. S. 

 Baer ( W/.s'CO ?;.?/« Sta. Rpt. 1906, pp. 100-106, map 1). — This is a sunnnary of 

 Bulletin 140 of the station previously noted (E. S. R., IS. p. 770). 



Apparatus for the simultaneous skimming' of milk and the churning of the 

 cream, O. Kasdorf {Ucr. (Irii. Luii, 6 {1!)07). Nos. 6, pp. 122-130; 7, pp. 

 l-'i5-l.',.'i: ,9, pp. 169-17!). ■ 9. pp. 201-211. fli/s. 13).— The various forms of appa- 

 ratus of this kind are desci'ibed and illustrated. 



Butter classification, M. A. O'Callacjuan (Atn: Gaz. X. ^. Wales, IS (1907), 

 No. 3, pp. 223-227, pis. .'/, /?.'/. 1).- — The author discusses the examination of butter 

 for export, commenting upon the fishy flavor due to OhUkiii Utciis and giving 

 illustrations of minicrous ]plate cultures of fish butters. 



The water content of margarin, 1'. Buttenberg {Ztucln: I'litcrsucli. Xalir. ii. 

 (leinisNiiitl., 13 (1907). Xo. 9. pp. 5'i2-r>Ji.'i). — The average water content of 148 



