1918] DAIRY FARMING DAIRYING. 77 



COWS of the college herd. Of 48 healthy cows, showing no signs of udder 

 trouble, streptococci were found in 15 of the individuals examined. Exami- 

 nations were also made of the mixed milk from the college herd. Of 2.5 samples 

 which were examined during the period of about four months all showed strep- 

 tococci in relativelj' large numbers. 



The results obtained at the station indicate " that the mei-e presence of strep- 

 tococci in milk has little if any significance from a sanitary point of view." 



Analogy between lactic ferments and streptococci, from the standpoint of 

 the action of antiseptics, Charlotte and H. Cardot {Compt. Rend. Acad. Sci. 

 [Paris], 165 {1917), No. 7, pp. 272-275, figs. 2). — A comparison was made of the 

 action of different strengths of phenol and sodium fluorid upon streptococci and 

 lactic ferments. 



The results show a remarkable similarity of action of these antiseptics upon 

 the two gi-oups of microbes. From the strict analogy observed between the two 

 microbes it is concluded that the results obtained from a study of the lactic 

 ferment may be applied to pathogenic bacteria. 



Butter shrinkage, E. S. Guthrie {Jour. Dairy Sci., 1 {1917), No. 2, pp. 136- 

 138). — Tabulated data are presented showing the decrease or increase in each 

 of 100 tubs of butter after storage for 134 days at from to —10" F. The 

 butter was made at the Cornell University creamery from eight different 

 churnings from sweet, pasteurized cream. 



Seventeen packages showed an increase in weight ranging from 0.5 to 27.5 

 oz. and totaling 85 oz. Eighty-three tubs showed shrinkage which varied from 

 0.5 to 15.5 oz. and totaled 377.5 oz. The net shrinkage was 18.28 lbs., or 0.29 

 per cent. The individual weighings were not checked. 



The influence of salt on the changes taking place in storage butter, R. M. 

 Washburn and A. C. Dahlbebq {Jour. Dairy Sci., 1 {1917), No. 2, pp. 114-126, 

 fig. 1). — This is a report of studies of salted and unsalted butter held for the 

 usual cold-storage period in a commercial cold-storage butter room, and then 

 for a short time at the usual ice-box temperature in order to give it the treat- 

 ment usually received by stored butter before being consumed. 



Salt, exclusive of its antiseptic property, hastened the deterioration of the 

 butter. When stored at —15° F., unsalted butter kept as well as salted butter. 

 The bacteria in the unsalted butter decreased more rapidly at —15° than 

 they did in the salted butter, but increased more rapidly at 58°. The acidity 

 of the unsalted and the salted butter increased uniformly at —15°, but at 58° 

 the increase was greater in the unsalted butter. Moisture was lost from the 

 salted butter, but not from the unsalted, at —15°. Little, if any, relationship 

 existed between the bacteria, the acidity, and the score in this butter. 



Blowing renovated butter oil at pasteurizing temperature, R. H. Shaw 

 and R. P. Norton {Jour. Dairy Sci., 1 {1917), No. 2, pp. i27-135).— Renovated 

 butter was made from a uniform grade of packing stock under factory condi- 

 tions. The details of manufacture, except the blowing temperatures, were held 

 as nearly alike as possible. Part was blown at the pasteurizing temperature, 

 and the rest at the usual temperature. Samples were scored while fresh, and 

 after holding three weeks in cold storage. 



No differences were found that could be ascribed to the blowing temperatures. 

 From 2.5 to 4.5 hours were required to " sweeten " the butter oil at the pasteur- 

 izing temperature, while about 15 hours were required to bring the butter oil 

 blown at the usual temperature to the same condition, thus cutting down two- 

 thirds of the operating time of this phase of the process. 



The results of the investigation indicate that the butter oil may be blown at a 

 temperature that will insure its pasteurization without impairing in any 

 way the flavor, grain, or keeping quality of the finished product. 



