DAIRY FARMING DAIRYING. 175 



Provision of the agricultural law relating to dairy products, 1913 {X. Y. 

 Dept. Agr. Circ. 88 (1913), pp. 1888-1914).— This circular is a reprint of the 

 laws relating to dairy products for the State of New York as revised to 1913. 



Sanitary inspection of market milk, G. L. J. Gooren (Hygiemschc Unter- 

 suchungen dcr Handclsmilch. Innug. Diss., Univ. Bern, 1912, pp. 22). — The 

 author comments on the use of the freezini? point of milli for detectiug adultera- 

 tion. It was found that the freezing point is not higher than —0.54° C in 

 normal whole milli and remains fairly constant. The thinning of milk lowers 

 the freezing point, although the influence of thinning is not altogether regular. 

 Homogenizing and sterilizing lowers the freezing point as does also a lower 

 temperature, such as in pasteurizing. Hence the value of this method of detect- 

 ing adulteration is uncertain. 



The isoelectric point of man, cow, goat, dog, and guinea pig milk casein, 

 A. Ylppo (Ztschr. Kindcrheilk., Orig., 8 (1913), Xo. 3, pp. 22/f-234.; abs. in 

 Zentbl. Phym,}., 21 {1913), No. 22, p. 1202).— The isoelectric point of various 

 kinds of milli is given. 



Electric sterilization of milk {Set. Amer., 110 {191^), No. 8, p. 155). — It is 

 stated that a process has been developed at the University of Liverpool for the 

 elt^ctric sterilization of milk, consisting in a brief exposure to a high-tension 

 electric current. The exact details of the method have not been made public. 

 No difference in taste, aroma, or nutritive qualities could be detected between 

 treated and untreated samples. Acidity did not increase; there was no coagula- 

 tion; the heating was trifling; and all the pathogenic bacteria were killed. 



Ozonization of milk, E. Wiener (Abs. in Cream, and Milk Plant Mo.-, 2 

 (191-i), No. 7, p. 18). — This is a brief comment and description of a process for 

 ozonizing milk which is claimed to be superior to pasteurization. The milk is 

 atomized so fine as to constitute practically a vapor, and the ozone is pro- 

 duced by a high-tension electric current. After treatment the milk is collected 

 in a vessel constructed for that purpose and compressed air is forced through, 

 removing such small quantities of ozone as may remain after the treatment- 

 It is said that the bacteria are destroyed without affecting the organic mattei 

 of the milk. 



On the free fatty acids and the volatile fatty acids of fresh butter fat, 

 A. BuBE and H. Weise {Molk. Ztg. IHildesheim], 28 (1914), No. 16, pp. 291, 

 292). — In a study made of the acidity of fresh butter fat it was found that the 

 degree of acidity ranged between 0.6 and 1.4, expressed as tenth-normal alkali ; 

 that the lowest occurred in the month of October, the average and highest in 

 May and April, respectively. There was no direct relation between the acidity 

 of fresh butter fat and the content of water-soluble and water-insoluble volatile 

 fatty acids. Butter samples of 2 and of 5 per cent salt content showed no va- 

 riation in acidity over unsalted butter. 



The Polenske number of fresh butter fat ranged between 1.12 and 3.1, the 

 highest being in November and December, when the high water-insoluble vola- 

 tile fatty acid content at this time is accounted for by the heavy feeding of 

 beets. The Reichert-Meissl number also was highest during these two months. 



The variability of Bacillus bulgaricus, E. CHRisxiaxER (Ztschr. Hyg. u. 

 Infektionskrank., 77 (1914), ^o. 1, pp. 45-48). — In studies made of B. bulgaricus 

 it was found that this bacillus propagates rapidly after 24 hours in ordinary 

 agar medium, but does not grow in milk agar. It grows practically as well on a 

 sugar medium as upon bouillon. In milk it grows very poorly and remains in 

 Gram-positive form. Coagulation of milk had no influence. Growth on agar 

 caused it to lose its Gram-positive character. 



The keeping quality of sweet cream butter (Cream, and Milk Plant Mo., 

 2 (1914), No. 1, p. ^i).— Tests made by the Dairy Division of this Department 



