DAIRY FARMING DAIRYING. 



183 



"The laws regarding the sale of milk almost without exception prohibit the addi- 

 tion of any foreign substance to milk sold as pure milk. Under this head the use of 

 viscogen would be an offense and the person using it subject to legal action if it was 

 sold as a natural product. The use of a distinctive qualifying word, as is proposed 

 in this cas:», viz., visco-creani, visco-milk. etc., places this product iu another cate- 

 gory similar to the various proprietary lactated foods, of which a great number are 

 on the market." 



Fat determination in milk, E. Gottlieb (N~ord. Mejeri Thin., 11 

 (1896), pp. 608-605). — Six samples of partially skimmed milk, separator 

 skim milk, and mixtures of the two were analyzed in 10 different Dan- 

 ish and Swedish laboratories by the Rose-Gottlieb method of fat deter 

 munition,' and in two cases also by the Adams and the kaolin extraction 

 method. The following table gives the results obtained by the different 

 analysts: 



Fat determinations in samples of milk. 



Sample 1 

 (partially Sample 2. Samples. Sample 4. 



-kimmi ili. 



Rose-* 1-ottlieb met hod 



Du 



I).. 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Average 



Knolin metlioil 



Do 



Adams method 



2.06 1.87 



2.07 1.87 

 2. 09 1. 89 



1.41 

 1.40 



1.42 



Sample 

 Samples (separa- 



' t(ir skill! 



milk). 



.09 

 .09 

 .10 



— F. W. WOLL. 



Ropiness in milk, C. E. Marshall (Michigan Sta. Bui. 110, pp. 

 97-108, Jigs. /). — The author isolated a microorganism causing ropiness 

 in milk. A technical description of this microorganism is given. Two 

 epidemics of ropy milk in dairy herds were investigated. In the 

 author's opinion the infection came through the cows and the bacteria 

 were adherent to the udder. He recommends as a means of prevention 

 and cure of this trouble that the milk utensils be kept clean and ster- 

 ilized after every milking, and that the stables, the udders of the cows, 

 and the hands of the milkers be thoroughly cleansed and disinfected. 



Notes on dairy bacteriology, L. II. Pammel and I. J. Mead [Iowa 

 Sta. Bui. 34, pp. 687-691). — The authors made a bacteriological study 

 of 15 samples of milk possessing peculiar odors. The microorganisms 

 were isolated and are described. 



"It is interesting to note that the pure cultures produced the same odors in milk 

 observed in the original, so that this simple bacteriological test will serve to locate 



1 Landw. Vers. Stat., 40 (1890), p. 1. 



