DAIRY FARMING — DAIRYING. 489 



A new micrococcus isolated from straw, causing ropy milk, J. Hohl {Rev. 

 Gm. Jjtlt, 1 {190J), Xo. 2^^, pp. .516-5JJ). — The author reports a ntudy of the biology 

 of a micTOcofCus to which the name Karphococcus pituUoparus is given. The organ- 

 ism was isolated from the interior of a bale of straw from France, and was capable 

 of causing ropiness in both sterilized and unsterilized milk. 



Creaming' of milk during its sale, W. Frear and M. H. Pingree {Jour. Amer. 

 Chem. Soc, 24 {1902), No. 11, pp. 1136-1138). — A deep can containing 2 gal. of milk 

 was set in cold water and pint samples of milk were taken by means of a dipper at 

 irregular intervals during a i)eriod of about 8 hours and examined for fat content and 

 specific gravity. Seven samples were thus examined. "The results show very 

 clearly that customers buying the second to sixth portions of milk, inclusive, would 

 receive much more than their share of the fat, and the last comers a greatly 

 impoverished milk, when the conditions of sale resemble those of this experiment." 



The ripening of cream, M. Henseval {Rev. Gm. Lait, 2 {1902), No. l,pp. 1-8). — 

 Methods are described, pratical suggestions are given, and the advantages of pas- 

 teurizing cream and ripening with pure cultures are pointed out. 



Chemical analyses and physical constants of milk, M. G. Quesneville {Abs. 

 in Ret. Gin. Lidl, 2 {J902), Xo. 2, pp. 34-37). 



The specific gravity and water content of milk serum, J. Nisius {Milch Ztg., 

 31 {1902), Xo. 27, pp. 417-41'>)- — Formulas are given for these calculations. 



Action of lactic acid solutions upon copper, with especial reference to the 

 manufacture of sour-milk cheese, M. Siegfeld {Mikli Ztg., 31 {1902), No. 

 26, pp. 401-403) . — Determinations were ma^e of the copper and tin dissolved by a 1 

 per cent solution of lactic acid and by whey having practically the same acidity. In 

 24 hours the whey, at 35 to 40° C, dissolved 2.7 mg. from a copper plate having a 

 surface of about 100 square centimeters. The author discusses the poisonous proper- 

 ties of copper, and concludes from the results of his experiments that there need be 

 no fear of poisoning from the use of copper kettles in the manufacture of sour-milk 

 cheese. 



Concerning the heating of milk with special reference to dairies, A. 

 T.IADEX, F. KosKE, and M. Hertel {Arb. K. Gemndheitsainte, IS {1901), No. 2, pp. 

 219-354, pis. 3, figs. 19) . — Extended laboratory experiments are here reported, 

 and a bibliography is appended. It was found that the momentary heating of 

 milk to 98° C. was not always sufficient to kill the tubercle bacillus. The quality 

 of the milk, however, was considered as having considerable" influence in the 

 experiments. With the new forms of apparatus for heating milk, and under dairy 

 conditions, it is considered that continuous heating to 90° is sufficient to render 

 disease-producing germs harmless, and that with a rapid heating of the milk to that 

 temperature under thorough agitation, followed by [)rompt cooling to a low tem- 

 perature, the chemical and physical properties of the milk undergo practically no 

 change. 



Bitter milk and cheese, F. C. Harrison {Rev. Gen. Lait, 1 {1902), Nos. 20, pp. 

 467-469; 21, pp. 485-499). — During the latter part of 1901 the author investigated the 

 cause of a bitter flavor in milk and cheese, the trouble being met with in cheese fac- 

 tories in Ontario. A yeast was isolated from samples of bitter curd which was capable 

 of producing a bitter flavor when added to sterile milk. From milk inoculated with 

 this yeast bitter cheese was made in a number of experiments. The yeast, to which 

 the name Torula amara is given, was found in the milk from nearly every farm sup- 

 plying one of the cheese factories. A study of the biology of the yeast is reported 

 in detail, and the literature relating to the subject is reviewed, a bibliography being 

 appended. The yeast was not found in milk drawn into sterile dishes nor in the air 

 of the stables but was found regularly in mixed milk, cheese, whey, and can wash- 

 ings. It was also found on the leaves of certain species of maple. The yeast was 

 not destroyed in cans by washing with water at about 200°F., according to the usual 



