DAIRY FARMING DAIRYING. 929 



Tuberculosis and its prevention, F. P. Williamson and F. E. Emery (North 

 Carolina Sta. Kjjt. 1895, pp. Jul-214).—A reprint of Bulletin 117 of the station (E. S. 

 E., 7, p. 617). 



The prevention of tuberculosis {IHet. and Uyg. (iaz., IS {1897), Xo. 4, pp. 

 241-244). — This artiilc, rtprititt-d from the British Medical Jonrnal, points out the 

 danjier of infection from several sources, and urges the necessity of precautionary 

 measures. 



Tuberculosis of the parrot, C. .Sciikxkling-Prkvot (Orniih. Monatsschr., 4 (1896), 

 iS'c. 7. pp- 11"-11.'). — Endeavors to determine whether tuberculosis of birds, mammals, 

 and man are identical. 



Investigation of milk for tubercle bacilli, A. Buege (Inamj. Diss. Halle, 1896; 

 ahs. in Ccntbl. Bakt. und Par. Med. ,^21 (1897), No. 2, p. 70). 



■Wormy fowls, N. A. Cobb (A<jl. (iaz. N. S. JVales, 7 (1896), No. 11, pp. 746-753, 

 fiiis. S). 



The need of sanitary science and its value to the State, S. BuRRA(iE (Purdue 

 University Monoijruplis, No. 1. pp. 27). — This bulletin treats of sanitary science, its 

 foundation, purpose, and scope; sanitary legislation abroad and at home; and sani- 

 tary work and public experimentation; with an appendix summarizing the acts gov- 

 erning the Massachusetts .*<tate Board of Health. 



DAIRY FARMING— DAIRYING. 



The amount of albuminoids precipitated from milk by heating, 



P. SoLOMiN [Arch. Hi/(j., ^^.s' [1890), No. 1, pp. 43-4»). — The object was 

 to determine what proportion of the nitrogenons snbstauce of milk 

 was precipitated or coagulated by heating at ditterent temperatures. 

 Milk was heated for 15 minutes (in one case an hour) at constant 

 temperatures varying from ~m to 140° C., cooled, filtered, the precipitate 

 extracted with ether, dried, and weighed. In separate cases the ash, 

 nitrogen, and phosphorus were determined. The precipitation of pro- 

 teids commenced at 00°, a small amonnt being separated. Since milk 

 albumen is said to coagulate at from 72 to 80°, according to the concen- 

 tration and salt content, it is suggested that the proteid separated at 60° 

 may be milk globulin. The amount of proteids precipitated increased 

 with the temperature, though quite irregularly. At 80-^ and above the 

 precipitate contained traces of organic phosphorus, indicating that 

 casein was being thrown down. The i)re('ipitate at 100° was usually 

 too small to account for all of the albumen indicated by analysis. By 

 heating milk in an autoclave at 110 to 11*0° in general, no larger 

 amonnt of albuminoids was separated than at 100^. At VM) to 140° 

 the casein and albumen were nearly completely precipitated, and about 

 half of the ash was inclosed in the coagulum, including all of the lime 

 in combination with jjhosplioric acid. 



Kajmak, A. Zega {Chcm. Ztg., 21 {1897), Xo. 6, p. /i).— This is a 

 dairy product of first importance in Eastern Turkey. It is made in a 

 very primitive way by heating milk to boiling, allowing it to stand in 

 large vessels, usually of wood, for V2 hours, removing the "'skim"' which 

 forms, salting this, and packing it in firkins. Hence, it comes nearest 

 to being a sort of cream cheese. 

 17501— No. 10 7 



