288 EXPERIMENT STATION RECORD. 



for milk at factories suggested ))y Baron Peers, in which account is taken not only of 

 the fat content of the milk as determined by the Gerber method, but of the quality 

 of the fat as shown by centrifugal separation with an Alexandra tester. The results 

 of tests of this method by Henseval are also summarized. 



A note on the fat globules in milk, F. J. Lloyd {Jour. Bath and WeM and 

 ,Southcrn Conntk's Soc. [J-Jiojlaud], 4- so:, 12 {1901-1902), pp. ii'5-i,?0).— Measure- 

 ments of the fat globules in several samples of Jersey milk showed a marked uni- 

 formity in size, the vast majority being from 8 to 12 /< in diameter, while very few 

 were less than 4 //. The majority of the fat globules in Shorthorn milk measured 

 from 6 to 8 /< in diameter, while those measuring 1 to 2 /< were very numerous. The 

 observations tended to show that the presence of exceptionally large fat globules in 

 milk is rare and that the majority of fat globules are uniform in size. Other obser- 

 vations indicated no upward movement of fat globules smaller than 4 /< in diameter in 

 milk which had been allowed to stand for 12 hours. The fat globules in all the sam- 

 ples examined appeared to be distinct, which militates against the theory that the 

 larger globules carry up the smaller ones. The author was unable to detect a cover- 

 ing to fat globules which had taken on a granular form, which led to the conclusion 

 tliat nil rucli envelop exists. 



Stagnant -water germs in milk, K. F. Perxot {Ort'ijoii Sta. Bui. 71, pp. 177- 

 184). — Experiments were (conducted to determine if the bacteria commonly found in 

 stagnant water can gain access to the milk supply through the cow. Pure cultures 

 of BaciUuHfluoreifcevH liquefaciens, B. janthinus, and B. ramo-tus were in turn added to 

 the drinking water and given to a cow every morning for periods of 10 days each. 

 In no case were the bacilli added found on plate cultures made from the milk each 

 morning and evening. B. r«7/io.s«.s was administered in cultures containing spores in 

 abundance and was not found in either the milk or excreta. The same cow was 

 then given each morning for 10 days 10 cc. of a bouillon culture of the typhoid bacil- 

 lus, and for the 5 days following 20 cc. of the culture without apparently affecting 

 the health of the cow. In only 2 cases did typhoid colonies develop on plate cul- 

 tures made each morning and evening from the milk, urine, and feces, and these 

 were considered accidental inoculations. To determine if the typhoid bacillus can 

 enter the udder through the milk ducts, the teats were immersed in a pure culture 

 directly after milking and allowed to dry spontaneously. Twelve hours later the 

 teats were disinfected, and plate cultures were made from the milk drawn under 

 aseptic precautions. The experiment was repeated for 5 days, the cultures in no 

 instance during the experiments or for a number of days after showing typhoid 

 colonies. 



The milk supply of London, R. AV. Woosn.vm {Dairi/, U {1902), No. 166, 

 J). SIO). — Until recently the author analyzed over 10,000 samples of milk annually 

 and found that about 25 per cent of the milk sent to London contained less than 3.5 

 'per cent of fat, the average annual composition being 3.6 per cent of fat and 8.8 per 

 cent of solids-not-fat. 



Testing milk and cream, F. L. Kent {Oregon Sta. Bid. 70, pp. 161-176, j)l- -?, 

 fig. 1). — The author makes a number of suggestions in regard to testing milk and 

 cream and reports several exjjeriments. A comparison was made of the small dijiper 

 and the Scoville sampling tube in sampling milk. Composite samples of the milk of 

 52 patrons, varying in amount from 15 to 450 lbs. daily, were taken by the two 

 methods and the results compared with daily tests for tlie same period, which lasted 

 15 days. The average of the daily tests for the whole number of patrons was 4.01 

 per cent. The average of the composite samples taken by the sampling tube was 

 4 per cent and by the dipper 3.95 per cent. 



In sampling cream by the dipper and by the milk thief, the two methods gave the 

 same results in 58 trials, the milk thief higher results in 3 trials, and the dij^per 

 higher results in 39 trials. The methods of weighino; and measurintr cream for the 



