376 EXPEEIMEFT STATION RECORD. 



reactions of different species of streptococci found in milk. The results are 

 summarized as follows: 



"Morphological characters are not correlated with fermentative powers. 

 Milk and neutral red are not sufficiently diagnostic to aid in determining the 

 sources of streptococci. Lactose, saccharose, salicin, rafllnose, mannit, and 

 inulin seem to have significant fermentative reactions. Saccharose, salicin, 

 and inulin should be tested with human, bovine, and equine streptococci. The 

 milk streptococci form a large number of groups when classified with regard to 

 their effect upon the six test substances. The milk streptococci are character- 

 ized by unusually high fermentative powers. The incomplete data at hand 

 indicate that the milk strains are most like the human strains; there is less 

 likeness between the milk and the bovine strains; they show practically no 

 resemblance to the equine strains. 



" It is proposed to continue this quantitative comparison of fecal (human, 

 bovine, and equine) and milk streptococci in these and other media, in the 

 hope that complete quantitative comparisons will give a method of determining 

 the source of streptococcal pollution of milk." 



Silicates in milk from glass bottles, H. Schtjlz {Mundhen. Med. Wchnschr., 

 59 (1912), No. 7, pp. 353, 354; a^)s. in Clean Milk Bid., 1 (1912), No. 5, p. 107).— 

 These exiieriments consisted of boiling modified milk in bottles of various kinds 

 from 5 to 15 minutes. There was an increase of silicic acid in milk which had 

 been sterilized in cheap bottles, while milk boiled in bottles made of better glass 

 contained only a trifling amount. Momentary boiling in cheap bottles showed 

 no acid. 



Investigations on dairy bacteriolog'y, Weigmann and A. Wolff (Milcliw, 

 Zenthl., hi (1912), Nos. 1, pp. 2-6; 3, pp. 65-68; //, pp. 97-100; 5, pp. 129-13.'f).— 

 A report of experiments in isolating several organisms which were found to 

 cause a bitter taste, premature coagulation, and other abnormal qualities in 

 milk. 



A milk-borne epidemic of typhoid fever, E, B. Bigelow (Jour. Amer. Med. 

 Assoc, 57 (1911), No. 18, pp. 1-',18-Ih20).—A brief report in which the sources 

 of outbreaks of several cases of typhoid epidemics were located by testing 

 for the Widal reaction samples of blood from pvex-y person connected with the 

 suspected dairies. It is maintained that the disease could be nearly eliminated 

 if typhoid carriers were ported out by testing specimens of blood from all 

 persons living on dairy farms or handling food consumed without heating, and 

 prohibiting those reacting from engaging in such occupations. 



Sanitary improvement of milk supply, E. C. Levy and T. J. Steauch (Ann. 

 Rpt. Health Dept. Richmond, Va., 1911, pp. J,5-59, U0-1J,3, figs. 2).— This con- 

 tains a report of the work relating to milk inspection, which shows a great 

 improvement in the quality of milk and sanitary surroundings of dairies 

 since the inspection was begun in 1907. 



[Refrigeration in the dairy industry] (Ber. II. Internat. KdlteTcong. Wien, 

 2 (1910), pp. 353-367, Ji00-h30, figs. 7). — These papers were read at the second 

 International Refrigeration Congress, held at Vienna, October, 1910. 



The effect of cold storage vpon the Mcteriological and chemical changes in 

 milk and butter, C. E. Marshall (pp. 353-367). — This is a semipopular review 

 of investigations at the state experiment stations in the United States and by 

 the Dairy Division of this Department. The work is summarized as follows: 

 "Milk and butter must be frozen to check completely the growth of micro- 

 organisms. Enzymic action probably is not completely inhibited by low tem- 

 peratures and freezing, or, in other words, there may be deterioration in 

 milk and butter even when frozen. The effect of lower temperatures than 

 these cited herein is not determined." 



