574 EXPERIMENT STATION RECORD. 



Proceeding's of the American Association of Medical Milk Commissions 

 (Proc. Amcr. Assoc. Med. Milk Com., 2 (1908), pp. 91).— This contains reports of 

 milk commissions in different parts of the country and the following papers : The 

 Essentials in the Production of Clean Milk, by R. G. Freeman; Tuberculous 

 Infection Through Milk, by E. C. Schi'oeder ; The Transmission of Tuberculosis 

 Through Milk, by M. P. Ravenel ; Thermal Death Points of Milk Bacteria and 

 Other Effects of Heat upon Milk, by M. J. Rosenau ; Legislation as a Factor in 

 the Production of Clean Milk, by H. E. Tuley ; Development of Dairy Hygiene, 

 by R. A. Pearson ; and Federal Recognition of the Work of Medical Milk Com- 

 missions, by J. W. Kerr. 



On the practical results of bacteriological investig'ations in dairying dur- 

 ing' late years, C. Bakthel {K. Landtbr. Akad. Handl. och Tidskr., Jf8 {1909), 

 No. 2, pp. 100-110). — ^A general resume and discussion of the subject. 



The origin of some milk enzyms. Grimmer {Milchw. ZcntW., 5 {1909), 

 No. 6, pp. 2.'i3-250). — Extracts obtained from the milk glands of a ewe, she-goat, 

 mare, sow, and three cows were made for the purpose of determining the origin 

 of various enzyms. 



The results indicated that peroxydase of milk is an eudo-enzyni and has its 

 origin in the gland cells. Catalase was present in fresh milk of all the animals ; 

 although formed from glandular material the author considers it an ecto-enzym. 

 Aldehydcatalase, reductase, and hydrogenase were not found in the milk glands, 

 which indicates the probability that they are bacterial enzyms. Salolase was 

 found in the glands of all the animals except the cows. 



A new factor influencing the percentage of fat in milk, C. H. Eckles 

 {Hoard's Dairyman, 40 {1909), No. 23, p. 696). — This is a preliminary note of 

 an investigation in progress concerning the variation of the fat content in 

 milk. 



Apparently, when the ration of a cow is insufficient to support her milk 

 production she draws on the fat stored in her body and the percentage of fat 

 in the milk is increased. When she is gaining in weight, or storing fat in the 

 body, there is a tendency for the percentage of fat in the milk to be lower. 



" The possibility of increasing the percentage of fat in milk for a period 

 after calving by the means mentioned has apparently been used by those who 

 are the most successful in making these phenomenal 7-day tests. A cow that 

 will average 3.2 per cent of fat for the year can with reasonable certainty be 

 made to test 4 per cent or even higher for a week if proiierly handled. The 

 way it is done is to fatten the cow as much as possible before calving. Then 

 after calving, the animal is fed only moderately and the test is begun within 

 4 or 5 days. Under these conditions the animal has insufficient feed to support 

 the enormous milk and fat production. Since her body is loaded with fat, this 

 fat is taken from the tissues and a large amount of it secreted in the milk." 



Contribution to the study of the germicidal power of milk, C. Bardelli 

 {Hyg. Viande et Lait, 3 {1909), No. 6, pp. 249-265).— The work of other investi- 

 gators on this topic is reviewed and additional experiments by the author are 

 reported. 



It is concluded that evidently there is a germicidal power in milk at tem- 

 peratures below 60°. When a filtrate obtained by filtering milk through por- 

 celain is added to milk the germicidal power is greater than that in normal 

 milk. The author thinks the action is not due to a specially antimicrobic sub- 

 stance, but to the increased acidity in which certain species can not thrive. 

 Temporarily there is, therefore, a decrease until the acid forms have had an 

 opportunity to multiply. 



A bibliography is appended. 



