DAIRY FARMING ^DAIRYING AGROTECHNY. 575 



Sterilization of milk by ultraviolet rays, V. Henbi and G. Stodel (Compt. 

 Rend. Acad. Svi. [Paris], 1J,S {1909), No. 9, pp. 582, 583; ahs. in Milch Ztg., 

 38 {1909), No. 16, p. 183; Chem. Zenthl., 1909, I, No. 15, p. 1256).— The authors 

 found that milk could be sterilized by ultraviolet rays without sensibly i-aising 

 the temperature. The method usihI is that of Courmont aud Nogier (E. S. R., 

 20, p. 1113) for sterilizing potable water. 



The sterilization of water [for washing' butter] by means of ultraviolet 

 rays, P. Dornic aud P. Daire {Indus. Lait. [Paris], 3ff {1909), No. 2Jt, pp. 

 48l-i8Jt). — The method used was essentially that described above. It can be 

 recommended for treating wash water only when the butter has been made 

 from pasteurized cream. 



The temperature of pasteurization in relation to the conservation of the 

 physiolog'ical properties of milk. P. Maze, P Guerault, aud Dinescu {Compt. 

 Rend. Acad. Scl. [Paris], 1J,S (1909), No. 22, pp. lJ,69-lJf71).— The experiments 

 reported were undertaken to discover the cause of the decrease iu the yield of 

 cheese when the milk is heated. 



On heating at a temperature between 65 and 80° C, less dry matter was 

 found in the whey because the albumin coagulated and was retained by the 

 curd. An addition of lactic acid before heating increased the amount of dry 

 matter lost in the whey on heating to 65° aud decreased it on heating to 75°. 

 When the lactic acid was added after heating, the amount of dry matter lost 

 in the whey was greatly decreased at temperatures between 65 and 80°. If, 

 therefore, milk is pasteurized at a temperature of 05 or 6S° the yield of cheese 

 will be larger than when it is made from unpasteurized milk. 



Homogenized milk, A. L. Toltrchot {Rpt. Min. Agr. Prov. Quebec, 1908, pp. 

 184-193). — A method of homogenizing milk is described. After cleaning by the 

 centrifuge and pasteurizing, the milk globules are reduced in size by driving 

 them against a bowl of highly polished agate. The milk is then bottled and 

 sterilized at 226° F. It is claimed that all bacteria are killed aud that the 

 milk will keep indefinitely without creaming. 



Dried milk {A)i)er. Food Jour., Jf {1909), No. 7, pp. 26, 27). — This is a gen- 

 eral account of the methods used iu the manufacture of dried milk. 



A number of recent improvements in methods are noted. The tendency of 

 casein to become denatured on drying has been overcome by employing a tem- 

 perature not above 50° C. By homogenlzation the fat in milk can be prevented 

 from floating on the surface. The flat vacuum pan is being displaced to some 

 extent by special devices, such as allowing the milk to flow in a broad sheet 

 over a drum or by throwing the milk in a flue spray over a revolving disk. 



In some dried-milk plants a portion of the fat is i-emoved, the milk is coagu- 

 lated, and the albumin and sugar pass off iu the whey. This method reduces 

 the cost of drying, but the product is dried casein, not milk. Cotton-seed oil 

 or animal fats are sometimes added to replace the milk fat. 



Reference is made to the successful use of the genuine dried milks as food 

 for infants. 



The use of milk as food, R. D. Milner {U. S. Dcpt. Agr., Farmers'' Bui. 363, 

 pp. ////, charts .'/). — This is a revised and extended edition of Farmers' Bulletin 

 74 (E. S. 11., 10, p. 181), which it is designed to replace. Among the new 

 topics treated are condensed milk, milk powder, milk for infants, modified 

 milk, junket, cottage cheese, whey, fermented milks, and milk as a possible 

 carrier of disease. 



Whipped cream, C. W. Melick {Maryland Sta. Bui. 136, pp. 285-300). — This 

 bulletin reports experiments on the influence of different factors on the whip- 

 ping quality of cream. The results obtained may be summarized as follows. 



