166 



EXPERIMENT STATION RECORD, 



Report of the Chemical Institute of Budapest for 1895, M.Ball6 



{CJiem. Ztg., 20 {JdUo), I\o. 23^ p. 218). — hi its control and inspection 

 work the institute examined 1,753 samj)les of milk and 2(30 sami)les of 

 butter. As usual, considerable difficulty was experienced in detecting 

 "half milk," or milk partially skimmed or diluted with skim milk, and 

 the specific gravity of the solids was found very useful in this respect. 

 As an illustration, the data are given for whole milk, skim milk, and 

 a mixture of the two, collected at the central milk depot, as follows: 



Analysis uf ivhole milk, skim milk, and ''mixed" milk. 



Except for the specific gravity of the solids, the mixed milk is said 

 to be within the limits for whole milk. To prevent diluting milk with 

 skim milk, the following limits were fixed for milk in Budapest: Spe- 

 cific gravity of milk at 15° C, 1.029 to 1.034; specific gravity of serum, 

 at least 1.02G5; dry matter, at least 12 per cent; fat, at least 2.8 per 

 cent; solids-not-fat, 8.1 to 9.3 per cent. The milk of cows in the neigh- 

 borhood is said to contain rarely less than 3.5 per cent of fat. 



Analyses are given of 4 samples of goose fat tried out by the analyst. 



Further experiments in cream ripening: Flavor, aroma, acid, 

 H. W. Conn {Connecticut iStomj Sta. Bui. KJ, pp. 10). — This bulletin 

 gives a i)opular report on the results of bacteriological studies of cream 

 collected at a number of creameries in Connecticut during May and 

 June, and also during the fall and winter. From the cream as many 

 different species of bacteria as possible were isolated and studied. The 

 detailed results of these studies are not given. 



" [There were found] bacteria of all the general types, some producing lactic acid 

 and rapidly souring milk and cream, others developing an alkaline reaction and 

 curdling the milk hy the production of rennet, others again exerting a putrefactive 

 effect upon the milk, and still others that have seemingly no effect whatsoever upon 

 the milk or cream. The various types were in almost equal abundance among the 

 species collected, except that the number of forms that have no ajipreciable effect 

 upon milk is considerably larger than those belongiug to any of the other classes. 



"In the early summer the variety of bacteria found iu the cream has been found 

 to be greater thiin at the other seasons of the year thus far tested (no examinations 

 have yet been made of the cream of the late summer or early fall). In nearly all of 

 the samples of cream collected in May, and particularly in .June, the number of dif- 

 ferent species was very great, not only when different samples were compared with 

 each other, but in the same sample of cream. This would naturally have been antici- 

 pated and is })robably closely associated with the green food of the cows. It appears 

 not unlikely that in this fact lies the exjilanation of the high quality of butter flavor 

 commonly developed during these months. Not only is the variety greater, but the 

 number of bacteria found in the cream during these months is vastly in excess of 

 that found under similar conditions in the cooler mouths of the year." 



