880 EXPEEIMENT STATION RECORD. 



tactic conditions due to high l'eedi)ig of animals constitutionally unable to 

 transform the hicreased feed into increased milk. 



" The frequent laboratory examination of the milk of individual cows has 

 materially assisted the herdsman in preserving the good liealth of the animals 

 and has stimulated more frequent and careful clinical observations. 



" It is believed, too, that such examinations are a very material factor in 

 maintaining a bacterial count which, for the past 13 months, averages 3,267 

 organisms per cubic centimeter when the milk is from 20 to 40 Iiours old." 



Pure ferments in the manufacture of butter, H. Weigmann (Indus. Lait. 

 [Paris], J.J (lOOS), No. 2, pp. J8, I!)). — After reviewing the present state of 

 knowledge regarding the influence of bacteria in the manufacture of butter, 

 the author concludes "(1) Tliat jiure cultures for butter making should con- 

 tain lactic ferments of the group Streptococcus laciicus of ai'omatic type; (2) 

 the- aroma jiroduced by these pure cultures is not yet equal to that of extra 

 fine butter; and (3) the specific aroma of the latter is produced by the simul- 

 taneous action of several bacteria accompanying the lactic ferments. The 

 exact nature of these bacteria is not yet definitely known." 



Danish dairy statistics, 1906, J. N. Dall {EIcjeri-Drifts-Statistik. Odntse, 

 1907, pp. 106). — This is the tenth annual report of the Bureau of Dairy Statis- 

 tics, published with government aid. The accounts of 570 different creameries 

 are given in detail, and the average results presented in tables and graphically. 

 The average annual milk yield per cow reported was 4,714 Danish pounds 

 (about 5,185 lbs. avoirdupois) ; 25.G lbs. milk were required per pound of butter; 

 the average price of butter was 99.9 ore (27 cts.) ; the running expenses per 

 1,000 lbs. milk were 264 ore (71 cts.) ; and the net proceeds per 1,000 lbs. milk 

 were 3,647 ore ($9.S6). 



Danish butter exports, 1906-7, B. Boggild (Tidsskr. Landokonom., 1907, 

 No. 13, pp. 673-685). — This is the usual annual account published by the authoi", 

 giving statistics and discussions of tlie general conditions of the industry dur- 

 ing the year. 



Report of Finnish butter exhibitions, 1905, A. Andelin and G. A. Bre- 

 DENBERG {Landthv. Styr. Meddcl. o-'i, 1907, pp. 28). — In addition to the usual 

 account of the i-esults of the butter exhibitions held during the year, which in- 

 cluded 1,059 different tubs of butter from 221 creameries, discussions are in- 

 cluded on the following subjects: On combined churn and butter workers, 

 some butter diseases and their true causes, the refractive index of butter fat 

 and its content of volatile acids, and on the transportation of export butter. 



On the operations of the Danish pasteurization law, 1906-7 (,MuU:critid. 

 20 (1907), No. 7/7, pp. 957-9S7).— During the year 1,140 cooperative and 138 

 proprietary creameries and 62 private estate dairies were under legal control. 

 The police authorities collected 7,176 samples of skim milk and 7,178 samples 

 of buttermilk and cream for examination. As shown by the Storch test, 3.2 

 per cent of the former and 2.5 per cent of the latter samples were pasteurized 

 at too low temperature. The number of fines imposed was 392, amounting to 

 an aggregate of 5,002 kroner ($1,350). 



Pasteurized mills; for cheese making' by the Johan-Olsen yeast method, 

 H. P. Lunde and E. Holm (Ber. K. Vet. og Landbohojskoles Lab. Landokonom. 

 Forsog [Coj)cnhagen], 61 (1907), pp. 7/7+37).— At three factories 214 trials 

 were made, one-half with pasteurized millc and the other with nonpasteurized 

 milk of the same origin, separator skim milk, alone and mixed with either 25 

 to 30 per cent or 50 to 60 per cent whole milk, being used. The cultures of yeast 

 were prepared in the same manner as ordinary pure cultures from centrifugal 

 skim milk heated to 80 to 85° for 2 liours, then cooled to 33° witb 2 per cent 

 of the yeast added during stirring and kept for 18 hours at 33° before being 



