274 EXPERIMENT STATION RECOBD. [Vol.36 



terial count is to determine its sanitary character, and that of dairy inspec- 

 tion to prevent the contamination of milk and to see that it is properly 

 refrigerated. The growth of the two systems of inspection is reviewed. It 

 is stated that up to the present time the tendency has been toward separate 

 organizations for the two kinds of inspection with an undercurrent of competi- 

 tion between them. The author, however, believes that our present knowledge 

 of the utility of the two methods justifies the establishment of more definite 

 relationship, with complete cooperation between the two and a readjustment of 

 their functions. 



Some observations on causes of high, bacterial counts in market milk, 

 H. D. Pease {Amer. Jour. Pub. Health, 6 {1916), No. 6, pp. 5G3-56S). —The 

 author concludes that where adequate field and laboratory control of milk sup- 

 plies has been in operation for a number of years, high bacterial counts are 

 generally caused through inefliciently cleaned apparatus and by the incubation 

 of bacteria on moist surfaces of cans or other utensils, or that taking place in 

 the product itself due to inefficient refrigeration. In localities where no super- 

 vision has been in operation and where the producers are more or less slovenly 

 the rather uniform high bacterial counts found in milk are generally due to 

 dirty conditions. 



The experience of New York City in grading market milk, L. P. Brown 

 (Amer. Jour. Pub. Health, 6 {1916), No. 7, pp. 67 1-677 ) .—The author gives an 

 account of how New York City has dealt with the problem of controlling its 

 milk supply. The essentials of New York's milk control system are described 

 as (1) pasteurization of all milk except that intended for special uses, (2) in 

 connection therewith the maintenance of bacteriological standards, (3) the label- 

 ing of all packages intended to go to the consumer, and (4) constant inspec- 

 tion and supervising of pasteurizing plants. 



A statement is given of the chief successive steps that have been taken for 

 the control of the city's milk supply which have led up to the system now in 

 effect, together with a short description of the methods used in the inspection of 

 pasteurization plants and equipment. 



The pasteurization of nailk from the practical viewpoint, C. H. Kilhourne 

 {Neio York: John Wiley & Sons, 1916, pp. IT +248, figs. 3^).— This handbook 

 for milk dealers, students in dairy schools, public officials having control of 

 milk handling, and the general public, relates to the installation, operation, 

 and control of pasteurizing plants. The subjects dealt with are pasteurization 

 in general, heaters, holders, tempeiature controllers, and recorders, cleaning 

 and cooling the milk, efficiency of various apparatus, and changes in the cream 

 line due to the pasteurization of milk. 



Milk clarifiers, C. Bahlman {Amer. Jour. Pub. Health, 6 {1916), No. 8, pp. 

 854-857; abs. in Cream, and Milk Plant No. 5 {1916), No. 1, pp. 41, 42).— As. a 

 result of bacteriological and chemical studies upon milk clarifiers made by the 

 Cincinnati Department of Health, the author states that eight samples of raw 

 milk averaging 1.312.000 bacteria per cubic centimeter showed an average in- 

 crease of 27 per cent in bacterial content after being clarified. The ordinary 

 sediment test applied to these samples of milk showed that the clarifier had 

 removed all gross suspended dirt from the milk. The average weight of the 

 material deposited in the clarifier was 1.6 gm. of moist sludge, equivalent to 0.6 

 gm. of dry material per gallon of milk. This material contained large num- 

 bers of bacteria and on analysis was found to consist largely of substances nor- 

 mally present in milk. Fresh certified milk also yielded a deposit when passed 

 through the clarifier. The seemingly greater number of bacteria in clarified 

 milk is thought to be due to the breaking apart of clumps of bacteria by the 

 mechanical action of the clarifier. 



