DAIRY FARMING ^DAIRYING. 879 



milk and butter therefrom were found to contain tubercle bacilli, which were 

 rarely present in unmixed milk. None of the samples of butter made on a 

 small farm contained tubercle bacilli, whereas they were found in 15.6 per cent 

 of the samples of creamery butter. The author advocates pasteurizing all 

 mixed milks, because if the tubercle bacilli are present in only one lot the entire 

 mixture is contaminated. 



A study of the bacteriological and sanitary condition of the milk supply 

 of New York City, M. C. Schroedee {Jour. Infect. Diseases, 11 {1912), 'So. 1, 

 pp. 1-20, pis. 2, figs. 2). — Of 20,334 samples of country milk 38.14 per cent con- 

 tained less than 10,000 bacteria, 32.61 per cent contained from 10,000 to 50,000, 

 11.81 per cent contained from 50,000 to 100,000, 13.39 per cent from 100,000 

 to 1,000,000, and 4.02 per cent contained over 1,000,000 bacteria per cubic 

 centimeter. 



Samples of city milk showed a higher bacterial content, not to be accounted 

 for by the factor of time. It is suggested that it may be due in part to the 

 use of cans and bottles which are not clean and are poorly iced in transit. 

 Milk sold in bottles had a lower bacterial count than that sold in cans. 



Some of the conclusions based on this analysis are the following : " The pas- 

 teurization of milk by the holding process, though still leaving much to be 

 desired, reduces greatly the number of bacteria, besides destroying any patho- 

 genic varieties. Ice is not sufficiently used to cool the milk. The average tem- 

 peratures of the milk as delivered to the creameries by the dairymen, with the 

 exception of the winter months, is still too high for milk to be shipped to New 

 York, and has an unfavorable influence upon the milk by aiding the growth of 

 bacteria. Greater care should be observed to obtain clean milk by sterilizing 

 the cans and bottles. The greater part of the milk sold is from 36 to 48 hours 

 old, but a considerable portion is from 72 to 96 hours old, and some even more 

 than 96 hours. This is true of both raw and pasteurized milk." 



Creamery inspection, B. H. Rawl {N. Y. Produce Rev. and Amer. Cream., 

 3i {1912), No. IS, pp. 78//, 785; Cream, and Milk Plant Mo., 1 {1912), No. 1, pp. 

 16-19; Cream. Jour., 23 {1912), No. l.'f, pp. i-4).— This paper was read before 

 the Association of National Dairy and Food Commissioners, 1912. It discusses 

 state and federal inspection, the organization of inspection, standards for cream, 

 and related matters. 



Butter control, L. Vxjaflart {Ann. Falsif., 5 {1912), No. Jf6, pp. 379-384).— 

 In determining the chemical constants of butter made under different condi- 

 tions, the author found that the composition of butter made from 1 or 2 milk- 

 ings, or from mixed farm milk, varied to only a slight extent. That made from 

 morning milk contained slightly more volatile acid than that from evening milk. 

 Keeping cream 8 days did not affect the composition of the cream, neither did 

 bichromate of potash when used as a preservative. 



Butter making on the farm, A. B. Nysteom {Washington Sta. Popular Bui. 

 Jfl, pp. Jf). — Brief popular directions are given. 



The German cheese standards {N. Y. Produce Rev. and Amer. Cream., 34 

 {1912), No. 10, pp. 492, 493).— A. translation of that portion of the report of the 

 Unofficial Association of German Food Chemists which contains the definition 

 of cream, half cream, and skim cheese. 



Studies on the factors concerned in the ripening of Cheddar cheese, E. G. 

 Hastings, Alice C. Evans, and E. B. Hart {^yisconsin Sta. Research Bui. 25, 

 pp. 54, figs. 6). — This bulletin presents a summary of the present knowledge of 

 the bacteriology of Cheddar cheese and the results of a detailed study of a 

 number of cheeses. See also a previous note (E. S. R., 2.3, pp. 383, 679). 



Tests were made to illustrate the effect of curdling on the distribution of 

 bacteria. In all samples examined in the laboratory it was noted that a unit 



