194 EXPERIMENT STATION RECORD. 



Four such possible causes were studied, namely, the rubber band used in sealing 

 the bottles, the dried milk on the inner surface of bottles not thoroughly cleansed, 

 the formation of a membrane on the surface of the milk during heating, and the pro- 

 duction of foam by the agitation of the milk. The use of perfect rubber hands and 

 the thorough cleansing of the bottles were instrumental in lessening the bacteria 1 ! 

 content. In order to prevent the formation of a surface membrane and foam, it is 

 believed to be better to heat the milk for a longer period at <>0 to 65° C. 



It is noted that while strong agitation prevents the formation of the surface mem- 

 brane, it favors the production of foam and is, therefore, not to be recommended. 



Utilization of milk as food, A. Bonn (Rev. Gin. Lait, 3 (1904), Nos. 16, pp. 

 368-372 ; 17, pp. 896-400). — This is a brief resume of legislation and regulations con- 

 cerning the sale of milk in Germany, England, Belgium, Denmark, France, Italy, 

 Switzerland, and the United States. 



On the isolation of a ferment-producing enzym in cow's milk and human 

 milk, J. Stoklasa (Arch. Hyg.,50 (1904), No. ~, PP- 165-181). — The author describes 

 the isolation of a new enzym in milk having the power of fermenting lactose. The 

 method employed in the isolation of this enzym is described in detail. 



Milk powder prepared at the cooperative dairy of Oostcamp, 0. Eitjyge ' Rev. 

 Gin. Lait, 3 (1904), Nos. 14, pp. 320-325, fig. 1; 17, pp. 400-402).— Notes are given on 

 the preparation and properties of this material, and several analyses are reported. 

 The powder prepared from whole milk contained 3.62- per cent of water, 5.67 per 

 cent ash, 26.75 per cent fat, 32.86 per cent casein, and 31.10 per cent of lactose. 



Waste waters from dairies, F. Schoofs (Rev. Gen. Lait, 3 (1904), Nos. 14, pp. 

 313-319; 15, pp. 344-352) . — This gives data concerning the quantity of water used in 

 creameries, and reports results of chemical and bacteriological studies of the waste 

 water. 



The farm separator: Its relation to the creamery and to the creamery 

 patron, E. H.Webster (U. S. Dept. Agr., Bureau of Animal Industry Bui. 59, pp. 47). — 

 Introductory notes are given on dairying in the West, following which the author 

 points out the advantages derived from the use of the cream separator on the farm, 

 discusses rather fully the proper care and management of the separator, describes the 

 most approved methods for the management of cream on the farm, reports investi- 

 gations made in Kansas during 1903, and in conclusion presents a system of cream 

 grading which was recommended by the author and adopted by a creamery company 

 in Kansas. The subject is discussed first from the standpoint of the dairyman, and, 

 secondly, from the standpoint of the creamery. It is distinctly stated that the sub- 

 ject is treated wholly from the standpoint of western practice. 



The experimental work reported in the bulletin was performed by the author at 

 Colby, and by C. E. Gray in Topeka. During the period from July 20 to August 1, 

 68 patrons delivered cream at the receiving station at Colby, where an acid test was 

 made of every can received. The data obtained are tabulated. The acidity of the 

 milking of the morning on which delivery was made averaged 9.3, as determined by 

 .Mann's acid test; of the evening before, 22.1, and of the morning before, 29.5. From 

 30 to 50 per cent of the cream received each day was sweet. 



Maximum and minimum temperatures at Colby during the period are reported*, 

 and the conclusion is drawn that the factor of temperature has considerable influence 

 on the acidity of the cream. When the deliveries were made on alternate days only 

 a few patrons delivered sweet cream, and these were provided with means for cool- 

 ing the cream quickly and keeping it cool until delivered. Many other facts were 

 brought out, such as the irregular methods followed in the delivery of cream, varia- 

 tions in the size of the cans used, etc. 



Part of the cream received at the Colby station was pasteurized, and all of it was 

 shipped to a creamery in Topeka, where observations were made on the temperature, 

 acidity, and condition of the cream. Cream showing an average acid test of 10.21 



