374 EXPERIMENT STATION EECOED. 



ferentiated from it. Pasteurization at from 60 to 70° C. destroys certain strains 

 of B. giintheri. 



B. cerogenes and B. coU were frequently found in the milk examined. Other 

 types of micro-organisms were found in lesser and inconstant numbers. 



A bibliography of 23 references is included. 



Blue milk, A. Wolff {Milchw. ZentU., 42 (1913), No. 19, pp. 571-574).— The 

 occurrence of blue milk is ascribed to Bacteriimi syncyaneum and B. cyaneo- 

 fluorescens. The former bacterium forms small blue spots on the surface of 

 milk which rapidly increase in size and may extend downward. It is dependent 

 upon the presence of the lactic acid bacterium, without which the formation 

 of pigment can not continue in strongly acid milk. There are also other organ- 

 isms capable of coloring milk blue. It is thought that though these micro- 

 organisms of blue milk are easily killed by pasteurization, the ordinars^ tem- 

 perature of from 68 to 70° C. is too low unless kept up for 30 minutes. Flies 

 and water are common carriers of these organisms and are the sources of infec- 

 tion of milk. 



The composition of carabao's milk, E. R. Dovey {Philippine Jour. ScL, Sect. 

 A, 8 (1913), No. 3, pp. 151-157). — The average composition of 19 samples of 

 carabao's milk is given as follows : Specific gravity at 17.5° C. 1.0364. water 

 78.46 per cent, total solids 21.55, fat 10.35, solids-not-fat 11.2 ; protein 5.SS, casein 

 5.35, albumin 0.53. lactose 4.32, and total ash 0.S44 per cent. The fat butyro- 

 refractometer reading at 25° was 49.7, the si^eciflc gravity of the serum at 20° 

 1.0345, and the immersion refractometer reading at 20° 45.3. 



It was found that whereas in cow's milk the fat is approximately 30 per cent 

 of the total solids, in the case of carabao's milk it reaches nearly 50 per cent. 

 The ratio of lactose, protein, and ash in carabao's milk is given as 5 : 7 : 1. The 

 ratio of casein to albumin in carabao's milk is given as 1 : 10, and for cow's milk 

 1 : 55. However, the amount present fluctuates considerably. The ratio of min- 

 eral matter to solids-not-fat is approximately the same in carabao's milk as in 

 cow's milk but the ratio of phosphoric acid and calcium to ash is greater in the 

 former than in the latter. It is shown that carabao's milk varies greatly in com- 

 position, and it is recommended that a minimum of 8.5 per cent of solids-not-fat 

 and 8 per cent of milk fat be adopted as the standard. 



The average composition of cheese made from carabao's milk is given as fol- 

 lows : Water 52.52 per cent, fat 28.47, protein 15.47, acetic acid 0.071, lactic acid 

 0.337, insoluble ash 1.63, soluble ash 3.91. and sodium chlorid 0.438 per cent, 

 with a fat butyro-refractometer reading at 25° of 50.3. 



Composition of goat's milk, A. Storch (Ztschr. Fleisch u. Milchhyg., 24 

 (1914), Nos. 12, pp. 269-272; 13, pp. 298-309; ahs.'in Molk. Ztg. Berlin, 24 

 (1914), No. 14, pp. 159, 160). — On an average goat's milk was found to have a 

 specific gravity of 1.0291, a fat content of 2.87, and a fat-free dry substance 

 content of 8.109 per cent. It was found that the fat and fat-free dry sub- 

 stance in goat's milk varies widely with different individuals. In general goat's 

 milk is lower in fat content than cow's milk. Age and milk yield, green feed- 

 ing, and pasturing exert no appreciable influence on the composition of the milk, 

 but evening milk is richer in fat and fat-free dry substance than morning milk. 

 No uniform change occurs in the composition with advancing lactations, and 

 the content of fat-free dry substance remains practically constant to the end 

 of the lactation period, although during the first 10 days after kidding the 

 content of fat and fat-free dry substance in the majority of cases increases. 



The composition of the milk of the Saane, native, and crossbred goat is sim- 

 ilar. The colostrum character of goat's milk is lost very soon after kidding, 

 usually within 12 hours. The end milk is richer than that first drawn. 



