DAIRY FARMING DAIRYING. 597 



"The immunization of several goats with culture- of streptococci isolated from 

 milk and from pathological conditions in man failed to show any definite differ- 

 ences in the agglutinating power of the different sera against the various cultures of 

 streptococci, whether these were of human or of bovine origin." 



The bacteria in the udder of cows and the manner in which they are dis- 

 tributed in the different portions of the milking, E. vox Freudenreich i Rev. 

 Gen. Lail, 3 (1904), Nos. 18, pp. 416-425, pi. 1; 19, pp. 440-44S; 20, pp. 462-473; 

 21, pp. 492-496; Ann. Agr. Suisse, ■', (1904), No. 4, pp. 121-149; Landw. Jahrb. 

 Schweiz, 18(1904), No. 9, pp. f07-433; Centbl. Bakt. u. Par., 2. Abt., 13(1904), 

 Nos. 9-12, /</'• 281-291; 13-14, pp. 407-4/7 ).— Experiments to determine the way 

 in which bacteria gain entrance to the udder are reported. The bacteriological 

 analyses of a large number of samples of milk from different cows taken at varying 

 times during the milking process are given. It was found that the number of organ- 

 isms decreases as the milking proceeds. In a few cases the strippings contained more 

 than the fore milk. The author thinks this is due to a drop of liquid having fallen 

 from the hand of the milker, as milking was done with wet hands. Such sudden 

 increases in number were not obtained when the milking was done with dry hands. 



Liquefying and nonliquefying micrococci were the most numerous. Lactic-acid 

 forms were found only occasionally except in the case of one animal, whose milk. 

 Strippings as well as lore milk, contained large numbers. Cows were fed cultures of 

 Bacillus prodigiosus and distillery slops and the milk examined for the presence of 

 the germs contained in the slops. The results were negative. 



The author thinks that his results can not be construed to favor the idea of an 

 infection of the udder by the way of the blood or lymph, at least under normal con- 

 ditions, but that they seem to point toward the invasion taking place by way of the 

 external openings of the teats. — 1\ w. woll. 



A lactic-acid bacterium which liquefies gelatin, F. W. J. Boekhoet and 

 J. J. Ott de Vries 1 t 'entbl. Hull. ,1. J'ar.. .'. Abt., 12 I 1904), -V-.. 19-21, pp. 587-590).— 

 The authors separated a diplococcus from an American Cheddar cheese, which formed 

 considerable quantities of lactic acid, and also contained a proteolytic and a rennet- 

 like enzym. In how far this bacterium as such, or through its enzyms, is of impor- 

 tance in the curing of cheese the authors do not discuss, further than stating that it 

 appears to them that it is the main cause, being always present in such cheese. — 

 f. w. WOLL. 



The action of various classes of bacteria on casein as shown by milk- 

 agar plates, E. G. Hastixos i Centbl. Bakl. u. I'm-.. 2. Abt., 12 I 1904), No. 19-21, 

 ////. .1H0-59J). — The formation of soluble peptones by liquefying bacteria, and of casein 

 monolactate by lactic-acid bacteria, may he graphically demonstrated by milk-agar 

 plate cultures inoculated with the appropriate organisms. — v. w. wtoll. 



Comparative investigations on the content of proteolytic and amylo- 

 lytic enzyms in different kinds of milk, A. Zaitschek and F. vox Szontagh 

 (Arch. Physiol. [Pfliiger], 104 {1904), No. 9-12, pp. 539-549). — In no instance in these 

 investigations was peptone, pepsin, trypsin, or a glycolytic ferment found in human 

 milk or in the milk of the cow, ass, mare, goat, and buffalo. On the contrary, in 

 fresh samples, a diastatic ferment was invariably met with. The tests employed are 

 described and some discussion of the literature is included. 



Homogenization in the industries, A. Berk i Milch Ztg., S3 (1904), No. 41, p. 

 643). — A brief description of 3 methods of "homogenization" of milk (rendering fat 

 globules of uniform minute size through pressure), for infant feeding and for export, 

 and also of similar treatment of substances entering into the manufacture of oleo- 

 margarine. — f. w. WOLL. 



New milk powders, C. Enoch (Milch Ztg., 33 (1904), Nos. 44, pp. 694-697; 45, pp. 

 707-709; 46, pp. 723-725).— A general discussion of the subject, with illustrated 

 description of apparatus. — f. w. woll. 



