476 EXPERIMENT STATION RECOED. 



Dairy school bulletin {Ontario Dept. Agr. Bill. 172, pp. 71, figs. 7). — This is 

 ji revised edition of Bulletin 143. previously noted (E. S. R., 17, p. 179). The 

 additional and modified articles included are Milk and Cream Testing, by G. R. 

 Taylor; Cheese Making, by A. McKay and C. H. Ralph; Creamery Butter 

 Making, by F. Dean; Boilers, Engines, Steam Fitting, by G. Travis; Hand 

 Power Cream Separators, by M. Robertson; Farm Cheese ISIaking, by Laura 

 Rose: and Soft Cheese Making, by F. G. Rice. 



Report of the dairy institute at Hameln, P. Vieth (Ber. MilcJiio. Inst. 

 Hamcln, 1008, pp. 42). — This report consists chietly of analyses of milk and 

 milk products. 



Report of the agricultural research laboratory at Jaroslaw, Russia, S. 

 Paraschtschuk {Ber. MUchw. Untersiich. Luh. Jaroslaw Riiss., 3; ahs. in 

 Milchw. Zentbl., 5 (1909), No. 5, pp. 228-232, chart i).— This is a report of 

 analytical data on milk, butter, and cheese. 



Report on an investigation as to the contamination of milk {Bcverjey, Eng- 

 land, [1908], pp. 113, pis. 9, fig. 1). — The chief object of this investigation of 

 the milk supply of the East and West Ridings of Yorkshire, England, vi^as to 

 determine the source of contamination of market milk. The work extended 

 over an entire year in order to observe the varying local and climatic condi- 

 tions. The methods of estimating the amount of sediment and number of 

 bacteria are described. The results are presented in tabular form and show 

 the number of bacteria belonging to each group. 



Among the conclusions reached are the following: " Of the total organisms in 

 the milk used by the consumer, the greatest number are contributed bj^ the 

 farmer. During railway transit, at the retailer's premises, and in the con- 

 sumer's house smaller amounts are added, the amount in each instance being 

 apparently about the same. Of the glucose-fermenting or intestinal organisms 

 and the streptococci, by far the greatest number are added at the farm. The 

 retailer adds a certain number, the consumer none. The sediment or ' dirt ' 

 gains entrance to the milk chiefly at the cow shed. In 86.8 per cent of the 

 samples examined, there was no increase in the sediment when sold by the 

 retailer, but a decrease in 68.8 per cent. The farmer was responsible for the 

 bacilli enteritidis sporogenes (Klein) in the milk consumed in 66.6 per cent 

 of the samples. In 11.1 per cent of the samples these bacilli were added by 

 the retailer or the consumer, while in 22.2 the source was doubtful." 



A bil)liogriiphy of the literature on the subject is appended. 



The relative proportion of bacteria in top milk (cream layer) and bottom 

 milk (skim milk), and its bearing on infant feeding', J. F. Andeeson {Jour. 

 Infect. Diseases, 6 {1909), No. 3, pp. 392-400). — From bacterial counts it was 

 found that top milk sometimes contains from 10 to 500 times as many bacteria 

 per cubic centimeter as mixed milk. This preponderance of bacteria may 

 explain why infants sometimes do not thrive on modified milk made from top 

 milk. Centrifugally raised cream was found to contain more bacteria than 

 cream raised by gravity. 



Method of treating milk, J. L. Goucheb ( U. S. Patent 352,810, Jan. 17, 1907, 

 Off. Gas. U. 8. Patent Office, 11,1 {1909), No. 3, pp. 585, 586, fig. 1).—A patent 

 has been obtained for cooling milk and reducing the bacterial content by passing 

 an alternating current of electricity, lengthwise through a stream of milk in a 

 closed chamber. 



The influence of acidity of cream on the fl^avor of butter, L. A. Rogers and 

 C. E. Gray {U. S. Dept. Agr., Bur. Anim. Indus. Bui. II4. pp. 22). — This is a 

 study of objectionable flavors in butter kept in cold storage. Butter was made 

 from pasteurized and unpasteurized cream of varying degrees of acidity and 

 stored at temperatures of 32°, 10°, and —10° F. 



