804 EXPERIMENT STATION RECORD. 



conclusions were not reached in investigations concerning the formation and chemical 

 nature of the viscous material. 



Contribution to tlie study of the cause of slimy and ropy milk, T. Gruber 

 {Rev. Ghi. Lait, 2 {1902), No. 5, pp. 97-100). — The author notes that 16 micro-organ- 

 isms — 10 bacilli and 6 micrococci — causing viscous and ropy milk have been isolated. 

 The biological characteristics of a micrococcus isolated by the author from milk and 

 designated (Joccia^ larfis viscoci are reported. The organism when inoculated into 

 milk rapidly produced ropiness and coagulated and i)eptonized the casein. 



Milk powder, M. Ekenberg (A'. Landf. Akud. Hand!. Tidskr., 41 {1902), No. 1, 

 pp. 88-92). — By evaporation of whole or skim milk in vacuo at a low temperature 

 (below the point of coagulation of albumin), the author succeeded in preparing a 

 fine white powder which will dissolve to a milk-like solution with water of a tem- 

 perature of 60 to 70° C. The powder has the flavor of milk, and its solution in water 

 resembles milk perfectlj^ in appearance, flavor, and taste, and in the fact that the 

 casein in this solution is precipitated by rennet. The keeping qualities of the milk 

 powder are stated to be good. It does not mold, ferment, tun; acid or rancid, and 

 is not hygroscopic. According to the figures given the expense of the manufacture 

 of the powder is slightly over one-third of a cent per liter of milk. One kilogram of 

 the powder will make about 10 liters of milk of the original concentration. The 

 apparatus for the manufacture of the powder is simple, so that it can easily be 

 attended to by the ordinary help in creameries. It can also be used for the evapora- 

 tion of whey. Important results are anticipated from the utilization of skim milk 

 for the manufacture of this powder, which can be used as a human food, in bread 

 making, for puddings, and numerous other household purposes. Considerable 

 advantage is claimed for the powder over protein foods manufactured from milk, like 

 protene, })roton, etc., both on account of lower cost of manufacture, and because the 

 albuminoids of the milk are present in the powder in the right physiological condi- 

 tion for use as a food material. — f. w. woll. 



The refractometer testing of butter and a new form of thermom.eter for the 

 butter refractometer, E. Raier {Ztf<chr. Untersuch. Nahr. u. Gennssmtl., 5 {1902), 

 No. 23, pp. 114-5-1150, Jig. 1). — Determinations of the refractometer number of 10,487 

 samples of butter during a period of 6 years are summarized. Of the samples of 

 butter examined from November to May, 2 per cent showed a refractometer number 

 at 35° C. of 43, 26 per cent 44, 57 per cent 45, 11 per cent 46, and 4 per cent 47; and 

 of the samples examined from June to October, 6 per cent showed a refractometer 

 number of 45, 27 per cent 46, 43 per cent 47, and 23 per cent 48. The variation was 

 less in the winter butter. Instead of an average number of 47 at 35° C, the author 

 believes that standards of 45.7 for butter from November to May, and 47.7 for Ijutter 

 from June to October would be better. 



Denmark's butter exports, 1901-2, B. Boggild {Ttd.'^skr. Landokon., 21 

 {1902), No. 12, pp. 593-G02).— The total imports of butter during the year ended 

 Octol)er 30, 1902, were 49,217,101 Danish pounds (1.1 lbs avoirdupois), and the 

 exports 175,510,907 lbs., leaving a net exportation of 126,300,000 lbs , an increase 

 over that of the preceding year of about 7,400,000 lbs. 01 the exports 168,300,000 

 lbs. were sent to Great Britain, or over 10.000,000 lbs. more than during the year 

 1900-1901. The average quotation for high-grade butter for the year was 95.1 ore per 

 pound (equivalent to 23.4 cts. per pound avoirdupoi.^). — f. \v. woll. 



Swedish butter exhibits {Landtmannni, L! (190.'], No. ,50, pp. 798-803). 



Danish cooperative creameries during the past twenty years, B. Boggilp 

 {Tidsskr. Landokon., 21 {1902), No. 4, pp. 249-291).— A sketch of the development 

 and present condition of the Danish cooperative creameries. — f. w. woll. 



Trials with different systems of illumination for creameries, P V. F. Peter- 

 sex and K. S. Kristensex {54. Ber. Kgl. Vet. Lnndliohoj.'iko/cK Lab. Londokon. Fursoij 

 ICopeiihagen], 1902, pp. 94). — In a comparative study of electric and acetylene light 



