DAIRY FARMING DAIRYING AGROTECHNY. 979 



The niaxiiinnn number of bacteria per eiil)ie oenliineter recorded for any 

 sample was 54,000,000, and the minimum 1,200. As a rule the larger dairies 

 produced milk more contaminated with bacteria than the small producers, al- 

 though there were exceptions in both cases. The author contends that " within 

 reasonable limits the kind of dairy which produces milk is of greater influence 

 upon the bacterial content of the milk than ts the age of the samples or the 

 temperature, and conversely that bacterial analysis will reveal the character 

 of the dairy producing the milk in sjtite of reasonable variation in the age of 

 the saniiile or tb(> tenipei-ature of the air and milk." 



The influence of tuberculination on the secretion of milk, C. Tiraboschi 

 {Hyg. Ykinde et Lait, 2 {1908), No. i, pp. Jf9-57). — Treating the cows with 

 tuberculin caused an average diminution in the milk production of about 15 

 per cent, but the loss was nearly twice as large for the cows that reacted as 

 for those that did not. This effect continued for only the first 2 days after 

 injection of the tuberculin. During the first 24 hours after treatment the pro- 

 portion of some of the milk constituents was apparently increased, though this 

 may have been due to a concentration by diminution in the quantity of water 

 in the milk. 



The monoamino acids of albumin from cow's milk, E. Abderhalden and H. 

 Pribram (Ztschi: Physiol. Chem., 51 (1907), No. /,-,5, pp. Jf09-Jtl4) .—Vure 

 albumin of cow's milk yielded alanin, valin, leucin, prolin, aspartic acid, glu- 

 taminic acid, phenylalanin, and tyrosin. The results are given quantitatively. 



The enzyms of cow's milk, A. J. J. Vandevelde (Rev. Gen. Lait, 6 (1907), 

 Nos. 16. pp. 3G1-S70; 17. pp. 385-397; 18, jrp. .'/ /^-//22 ) .— This article consists of 

 the discussion of studies of proteolytic enzym or lactoproteolase, lipolytic enzym 

 or lipase (steapsine), and salol enzym, reported in a publication previously 

 noted (E. S. R., 19. p. 777). 



Investigations on the proteolysis of cow's milk, A. J. J. Vandevelde (Bui. 

 Soe. Chim. Belg., 21 (1907), No. 12, pp. 43^-458).— This article comprises the 

 principal portion of the discussion of experiments on lactoproteolase in a publi- 

 cation previously noted (E. S. R., 10, p. 777). 



The refraction of butter fats and their nonvolatile fatty acids, A. G. Breen 

 (Zlscin: Uiitersueli. Nahr. lu Genussmtl, 15 (1908), No. 2, pp. 79, 80).— Data 

 obtained in the examination of 48 samples of butter are reported. 



Condensed milk, A. McGill (Lah. Inland Rev. Dept. [Canada] Bui. 1 't-'i. pp. 

 25). — ^A report of the data obtained in the examination of 47 samples of un- 

 sweetened and 95 samples of sweetened condensed milk. 



Spread of tuberculosis through factory skim milk, H. L. Russell (Papers 

 and Rpis. Amer. Pub. Health Assoc., 32 (1906), pt. 1, pp. 139-152).— Thi^ article 

 has been abstracted from another source (B. S. R., 19, p. 79). 



[Test of a new form of butter separator], F. T. Shutt (Canada Erpt. 

 Farms Rpts. 1906. pp. 176-180). — Tests of an apparatus, which is claimed to be 

 '• a new invention which will produce a maximum quantity of pure butter from 

 sweet or sour milk and cream in five to ten minutes," are reported. The results 

 obtained are very unfavorable to the device as a substitute for the ordinary 

 churn. 



Goat's milk and butter, K. Fischer (Ztschr. Untersurh. Xahr. u. (I(in('<siii(l.. 

 15 (1908), No. 1, pp. 1-13). — In these investigations 01 goats of different ages 

 were used, and in most cases 3 samples of milk from each goat, obtained at 

 intervals of 3 to 4 weeks, were analyzetl. The data of the individual tests are 

 reportetl. 



In the average of all the tests the sjjocific gravit.v was 1.029S. the fat content 

 3.47 per cent, and the dry matter 11.88 per cent as computed by Fleischmauu's 



