76 EXPERIMENT STATION RECORD. 



made to prevent or lessen tbe usual bacterial contamiuatiou of milk during the 

 process of milking, referring particularly to the experiments of Backliaus, von 

 Freudenreich. von Behring. and to those conducted by himself in collaboration 

 with Miele ( E. S. II.. 17. p. 179). 



Milk drawn by the author's method contained on an average 102 bacteria per 

 cubic centimeter after being kept at low temperatures for 39 hours. The milk 

 remained sweet for lo to 20 days at temperatures of 13 to 15° C. The author 

 also examined 29 sam])les of mixed milk from -i or 5 cows, the milk being- 

 obtained during August and September under strict aseptic precautions and 

 kept at a temperature of 20 to 24°. At the time of milking the number of 

 bacteria per cubic centimeter varied from 11 to 55 and after 24 hours from 7 to 

 128. The milk remained sweet for 8 to 30 days. 



The results of observations made by the author in dairies in Germany and 

 Switzerland relating to cleanliness in milking are incorporated in the article. 



Ofl&cial tests of dairy cows, 1905-6, F. W. Woll and R. T. Harris (Wis- 

 consin Sta. Bui. I.'i4, pp. 6'), /?.(/.s'. 20). — During the year the station conducted 

 922 tests of cows, the results of which are reported in full in this bulletin. The 

 number of cows tested was 315, of which the Ilolsteins numbered 219, the 

 Guernseys 76, the Jerseys 15, and grades 5. 



The station has arranged for a system of semiofficial yearly records to be 

 secured by testing each cow for 2 successive days each month during the year. 

 Results of a considerable number of such tests are reported. Photographs of 

 some of the best cows tested during the year are reproduced in the bulletin 

 and the I'ules governing the dairy tests are appended. 



Bitter milk, Trillat and Sauton (Compt. Rend. AcacL Sci. [Paris], Utff 

 (1!)(I7). Xo. 77, pp. 926-029). — According to the experimental results reported 

 by the authors, bitter milk may be produced by yeasts and bacteria capable of 

 forming sinuiltaneously both aldehydes and ammonia. Several yeasts isolated 

 from cheese when inoculated with an ammonia-forming bacillus, produced in 

 milk about 0.4 per cent of aldehydes and 0.2 per cent of ammonia, making the 

 milk very bitter. 



Butter fat in milk, T. Farrington (Jour. Roy. Inst. Pub. Health, 15 {1901), 

 'No. ■'), pp. 263-267). — The author calls attention to an inverse relation existing 

 between the fat content of milk and the volatile acids in the fat, and gives 

 figures showing a seasonal variation — the minimum fat content and the maxi- 

 mum volatile acids occurring in April and May and the maximum fat content 

 and the minimum volatile acids in November. He thinks that this principle 

 may possibly be utilized in deciding upon the genuineness of samples of milk 

 having low percentages of fat. 



A nevr method for preventing char in the Babcock centrifugal determina- 

 tion of fat in milk and milk products, M. L. Holm {Anier. Food Jour., 2 

 (1907). Xo. 7, /). 28). — After the sample is measured or weighed into the test 

 bottle the author adds 2 cc. of 80 per cent glycerin and then adds the sulphuric 

 acid and centrifuges in the ordinary manner. 



Moisture, salt, and curd in butter, R. Harcourt (Ann. Rpt. Ontario Agr. 

 Col. and Expt. Farm, ,12 (1906), pp. 72, 73). — In 102 samples of creamery butter 

 made with a view to incorporating a high amount of moisture, the average, 

 maximum', and minimum percentages of water were, respectively, 14.1, 19.92, 

 and 10.34. In 113 samples entered in a butter contest the average, maximum, 

 and minimum percentages of water were, respectively, 12, 15.82, and 9.04. Salt 

 determined in 108 samples from the two lots varied from 0.61 to 5.98 per cent 

 and averaged 2..33 per cent. The proteids in 107 samples calculatetl by nuiltiply- 

 ing the nitrogen by the factor 6.38, varied from 0.102 to 0.849 and averaged 

 0.564 per cent. 



