778 EXPEKIMENT STATION RECORD. 



Investigations on the formation of slime in milk, Y. Sato {Centhl. Bakt. 

 [etc.], 2. Abt., 19 (1907), No. 1-3, pp. 27-40, fig. 1 ; ahs. in Chem. Zenthl., 1907, 

 II, No. 11, p. 935). — According to the author's investigations, the production of 

 slime in milk by the organism Diplococcus viscosus, the characteristics of which 

 he describes, is due neither to transformation of sugar or proteid, nor to swell- 

 ing of the cell membranes of the bacteria, but to the enormous increase of the 

 slime organisms in favorable nutrient media. Where other observers have 

 found gas produced and transformation of sugar in solutions containing sugar, 

 the slime is due to some other agency than the one studied in these investi- 

 gations. 



On the reductases of cow's milk, E. Seligmann (Z^se/ir. IIijg. u. InfekUons- 

 krank., 58 {1907), No. 1, pp. 1-13). — The author repeated his former experi- 

 ments in such manner as to test the conclusions of other investigators which 

 tended to discredit his opinion that the so-called reductases of milk are bacte- 

 rial products. The results obtained in these later investigations confirm his 

 view. 



A study of sour milks, H. G. Piffard {Reprint from N. Y. Med. Jour., 87 

 {1908), No. 1, pp. 6, pis. 2, fig. 1). — The author discusses the dietetic and 

 medicinal values of sour milk, exidaining the latter as due to destruction of 

 putrefactive organisms in the intestine by lactic-acid bacteria. Several types 

 of sour milk, as kephir. matzoon, and yoghourt, buttermilk, etc., are considered, 

 and the i-esults of examinations of the organisms contained in them are 

 i-eported. 



Experiments with the milk of newly-calved cows, D. A. (Jilchkist {Jour. 

 Bd. Agr. [London], U, {1907), No. 9, pp. 520-524, dgm. i).— The main object of 

 these experiments was to ascertain the period after calving at which the milk 

 of newly-calved cows may be sold as normal milk. The data reported show 

 variations in the jiercentages of albumen, casein, and milk sugar in the milk 

 for the first 7 days after calving, but in the author's opinion, " it may fairly be 

 assumed, as a result of these and other investigations, that the milk of newly- 

 calved cows may be used for all ordinary purposes at the end of 3 complete 

 days from calving, provided the milk is then free from blood and is api)arently 

 normal." 



Influence of stimulating substances on milk secretion, G. Fingebling 

 {Landw. Vers. Stat., 67 {1907), No. 3-4, pp. 253-271).— In these investigations, 

 which are in continuation of those previously reported (E. S. R., 15, p. 605; IG, 

 p. 696), the author studied with goats the effects of oil of fennel seed, common 

 salt, and arsenic on the milk secretion. In accordance with results obtained 

 in the earlier investigations both the former were found to have a favcn-able 

 influence, but the addition of the arsenic to the ration had practically no effect. 

 The author concluded that only flavoring materials with odor and taste have 

 any influence on secretion by the milk glands. 



The composition of cows' milk, R. B. Moudy {Ranchman's Reminder, 4 

 {1907), Nos. 11, pp. 89-92; 12, pp. 98, 99). — The author studied the milk from 

 42 cows in five dairy herds, paying special attention to the specific gravity of 

 the milk and the quantities of butter fat and of total solids. 



"Of the five herds inspected, the mixed milk of any herd did not run under 

 3.5 per cent butter fat and S.5 per cent solids-not-fat. The average of all the 

 milks gives 8.9 per cent solids-not-fat and 13..33 per cent total solids. As far 

 as could be determined, the milk in this vicinity is of the same average compo- 

 sition as in other parts of the world. There were no greater variations than are 

 found elsewhere." 



