178 EXPEKIMENT STATION RECORD. 



1109-1111). — ^A preliminary report of an outbreak of throat affection, in which 

 children were more frequently attaclied and suffered more seriously than adults. 

 The trouble was due to a streptococcus which contaminated the milk supply in 

 a certain dairy during a brief period when a pasteurizer was disabled and 

 unpasteurized milk was delivered. 



Tests of the efficiency of pasteurization of milk under practical conditions, 

 E. H. ScHOEEB and M. J. Rosenau {Jour. Med. Research, 26 (1912), No. 1, pp. 

 127-158, fig. 1). — A study of the effectiveness of pasteurization by the holding 

 process. 



It was found difficult to regulate the temperature, and the milk was not 

 heated uniformly until it had been running at least 7 minutes. There was 

 more or less variation between the different layers of the milk., and it is also 

 stated that the thermometer does not register the maximum or minimum tem- 

 perature of parts of the milk that may pass. 



Attempts were made to determine the efficiency of the apparatus in destroy- 

 ing pathogenic organisims, and the authors are confident that if milk reaches 

 140° F. and is held there for 20 minutes, tubercle, typhoid, and diphtheria 

 bacilli will be killed, but a liberal factor for safety is required. Therefore, the 

 best temperature to meet practical conditions is about 145°, and the milk should 

 be held at this temperature for from 30 to 45 minutes. The single holding tank 

 was not found as trustworthy as 2, 3, or 4 in series. The first tank acts as an 

 equalizer, while the remaining tanks hold the milk at a uniform temperature. 

 The necessity for official control of all pasteurizing plants is emphasized. 



The pasteurization of milk, S. H. Ayers (V. S. Dept. Agr., Bur. Anim. 

 Indus. Circ. 18ff, pp. ////, figs. 32). — The information in this circular is compiled 

 especially for dairy farmers and milk dealers. The topics discussed are the 

 value of pasteurization, construction and arrangement of pasteurizing plants 

 and machinery, care of machinery, controlling the process of pasteurization, 

 handhng and delivering pasteurized milk, and the cleaning of bottles and cans. 

 The principal part of the work consists in the detailed description of different 

 types of pasteurizers, holding tanks, retarders, and coolers. Comparative 

 methods of the holding and flash process of pasteurizing are also discussed. 



It is thought that pasteurizing in sealed bottles may become more popular in 

 the future, the principal hindrance being the expensive equipment which is 

 necessary, but it is believed that bottling milk while hot will make it possible 

 to achieA-e practically the same results. 



Some legal and practical aspects of a " bottled milk " regulation, J. O. 

 Jordan (Amer. Jour. Pub. Ilealth, 2 {1912), No. 2, pp. 105, 106).— These are 

 comments on the nullification by the supreme court of Massachusetts of the 

 regulation of the Boston Board of Health, which prohibited the sale of milk or 

 cream except in tightly closed or capped bottles or receptacles. 



" This regulation went into effect on June 15, 1910, and had the endorsement 

 of practically the entire community. Its enforcement had been carried on with 

 such success that at the time of the above decision only 0.62 per cent of the 

 daily supply was being sold in shops contrary to the provisions of the regula- 

 tion. Furthermore, although the influence upon the public welfare from this 

 change of handling can not be directly demonstrated, the facts obtainable indi- 

 cate a decided improvement in the quality of shop milk from both chemical and 

 bacteriological standpoints. Thus there were 27.8 per cent less court prosecu- 

 tions based on low standard shop milk (i. e., deficiency in milk solids or fat) 

 from June 15, 1910, to February 1, 1911, than for the corresponding period in 

 1909-10. Bacteriologically the gain is more remarkable, for despite the fact 



