DAIRY FARMING DAIRYING. 81 



cent. Thf fat content increased in tlie case of lots 1, 2, and 4 and de(!reased in tlie 

 case of lot .'). The results on the whole are considered as indicating that foods rich 

 in proteids increase the yield and quality of the milk, while large quantities of carbo- 

 hydrates, though slightly increasing the yield of milk, tend to diminish its (juality. 



Variations in cream and milk tests, A. H. Wheaton {Soutlt. Dakota Sia. Bui. 

 73, pjj. 19, pis. 5). — The causes of variations in the composition of milk are briefly 

 discussed, and tables are given showing the temperature, specific gravity as deter- 

 mined by the Quevenne lactometer, and the fat content as determined by the Bab- 

 cock test, of a large number of sam})les of milk as received at several creameries in 

 the State. The author also discusses the so-called dilution separators, concluding 

 tb.at there is no advantage gained in their use over ordinary cans, and quoting from 

 New York Cornell Bulletin 151 (E. S. K., 10, p. 591) in support of this view. In 

 testing cream by the Babcock method the author recommends weighing the sample 

 of cream. End and side views and plans of a creamery are given, and it is announced 

 that specifications, incorporation papers, etc., will be furnished free on ajiplication 

 to those desiring to Ijuild creameries, provided that they will safely preserve and 

 return tlie same. 



Killing tubercle bacilli in milk heated to a temperature of 60° C. , W. Hesse 

 {Zt.'^chr. 2'lilenned., 5 {1901), No. 5-6, jyp- 321-825). — Theol)ald Smith, in experi- 

 ments in the pasteurization of milk, demonstrated that the tubercle bacillus was 

 killed by heating milk to a temperature of 60° C. for a period of from 15 to 20 min- 

 utes. The author tested these conclusions on a large scale, and a large firm of milk 

 dealers was prevailed, upon to try the experiment of heating their milk to 60° C. for 

 20 minutes. The milk was heated in large vessels to a temperature of 60° C, and 

 was kept at this temperature for exactly 20 minutes, after which it was cooled as 

 quickly as possible to a temperature of 8° C. During the time while the milk was 

 being pasteurized it was stirred ccjntinually so as to prevent the formation of a 

 pellicle on the surface, or the cooling of the superficial layer of milk. The author 

 inclosed cultures of tul)ercle l)acilli in glass tubes hermetically sealed and placed these 

 tubes in 3 vats of milk heated at temperatures of 60, 58, and 57° C, respectively. 

 Inoculation experiments made on guinea pigs with the material contained in these 

 vessels showed that all tubercle bacilli which were heated to a temperature of 60° C. 

 were destroyed, while the guinea pigs which received the other cultures heated to a 

 temperature of 58 and 57° C, respectively, developed cases of tuberculosis of a more 

 or less generalized nature. It is believed that the sterilization of milk is best secured 

 with the least changes in the composition and taste of the milk by a subjection to a 

 temperature of 60° C. for 20 minutes. Observations showed that l)y this treatment 

 other organisms, including those of cholera, typhus, and diphtheria, were also killed. 



On the composition of Dutch butter, .J. J. L. van Ri.ix {London: BaiUilre, Tin- 

 dall & Cox, 1902, pp. 4S-t7). — On account of the frequent charge of adulteration 

 made against Dutch butter by foreign analysts during each fall, the Netherlands 

 Government caused an investigation to be made of the composition of butter made 

 during the latter months of the year. The results of analyses of 428 samples of Dutch 

 butter obtained from various sources and known to be genuine are presented in this 

 report. The methods of analysis employed were those used in the government 

 laboratory in England. Of the 428 samples, 214, or 50 per cent, showed a volatile 

 fatty acid number less than 25, the lowest limit accepted for pure butter in England, 

 while 6 samples showed a numVjer lower than 20. The averages by months were, 

 September, 24.8; October, 23.7; November, 25.2; December, 26.6. When the cows 

 were stabled in the fall and their food improved, the volatile fatty acid number 

 increased. The abnormal composition of butter in the autumn is therefore attributed 

 to poor food and exposure to inclement weather due to the custom of late pasturing. 

 Conditions affecting the composition of milk and Imtter are discussed, and a discus- 

 sion of the new Belgian butter law is appended. 



