674 EXPERIMENT STATION RECORD. [Vol. 36 



undue emphasis is attached to the milk veins in the score cards of the various 

 breeds of dairy cattle. 



The influence of heating on creaming in milk, R. Bukbi {Milcfiw. Zentbl., 

 45 {1916), No. 3, pp. 33-39). — Experimental data are submitted which show that 

 a preliminary heating of the milk below its boiling point markedly shortens 

 the time for complete creaming. Pasteurization at 61° C. (141.8° F.) for 30 

 minutes produces a very rapid and complete separation of the cream. Heating 

 at higlier temperatures increases the creaming time. 



The practical significance of the results in regard to the determination of 

 the correct temperature for pasteurization is indicated. 



The behavior of Streptococcus lacticus on heating milk at 60 to 63° C. 

 (modem pasteurization), H. Weigmann, A. Wolff, Makg. Trensch, and M. 

 Steffen (Centbl. Bakt. [etc.'\, 2. AM., 45 {1916), No. 1-5, pp. 63-107).— The 

 results of the investigation show that after lieating milk for 30 minutes at 

 from 60 to 63° C. (140 to 145.4° F. ) the lactic acid bacteria are present, in 

 general, in a much larger proportion to the remaining organisms than in the 

 raw milk. The same was found on heating the milk for only 10 or 20 minutes. 



Milk drawn in the stable was found to contain a proportionately larger 

 number (about double) of the acid bacteria than milk drawn in the field, while 

 the number of acid organisms which survived pasteurization was from four to 

 five times as great in the stable milk. 



In spite of the larger proportion of acid bacteria in the pasteurized milk 

 than in the raw milk the time of suuring was considerably longer than in the 

 raw milk. From experimental data in this connection it is concluded that the 

 acid bacteria in the pasteurized milk were attenuated both with respect to 

 reproduction and fermentation. The creaming of the pasteurized milk was 

 found to be much more rapid and also more complete than in the raw samples. 



The detailed bacteriological data are submitted In tabular form and dis- 

 cussed in some detail. 



See also a previous note by Aj'ers and Johnson, jr. (E. S. R., 29, p. 73). 



Testing milk and cream, M. R. Tolstbup and M. Mortensen (loiva Sta. 

 Circ. 32 (1916), pp. 2-8, figs. 14). — Brief directions are given for testing whole 

 milk, cream, and skim milk for fat by the Babcock method, together with some 

 common causes for poor tests and reasons for variations in cream tests. 



Why cream tests vary, H. A. Ruehe (Illinois Sta. Circ. 192 (1917), pp. 2). — 

 This circular gives in a concise form information as to the cause of variations 

 in cream testing. 



Caring for cream on the farm, H. A. Ruehe (Illinois Sta. Circ. 190 (1917), 

 pp. 2, fig. 1). — Brief suggestions are given. 



Care of the cream separator, H. A. Ruehe (Illinois Sta. Circ. 191 (1917), 

 pp. 2). — Suggestions deemed helpful to separator operators are offered. 



[Chemical comparison of two fermented milk products], A. Sanna (Staz. 

 Sper. Agr. Ital., 49 (1916), No. 2, pp. 73-88) .—The Sardinian fermented milk 

 product, " miciuratu " or " gioddu," is compared with the Egyptian product 

 " leben " or " laben raieb." 



VETERINARY MEDICINE. 



The principles of pathologic histology, F. B. Mallory (Philadelphia and 

 London: W. B. Saunders Co., 1914, PP- 677, figs. 497; rev. in Jour. Bad., 1 

 (1916), No. 5, pp. 550, 551). — This book, which treats of pathology from the 

 morpholojiic point of view, consists of two parts, the first relating to general 

 pathologic histology (pp. 17-410) and the second to special pathologic histology 

 (pp. 411-662). The review Is by F. P. Gay. 



