DAIRY FARMING DAIRYING. 701 



were estimated by methods which arc described in full. The lactose was decom- 

 posed into lactic acid, carbon dioxid, alcohol, acetic acid resulting probably from the 

 oxidation of the alcohol, and traces of butyric acid. A bibliography is appended. 



Syllabus of illustrated lecture on the care of milk, R. A. Pearson ( U. S. 

 Dept. Agr. y Office <>/ Experiment Stations, Farmers' Tnst. Lecture 1, />i>. 1.'). — This sylla- 

 bus was prepared for the purpose of aiding farmers' institute lecturers in their presen- 

 tation of this subject before institute audiences. On the; margins of the pages are 

 numbers which refer to a series of lantern slides prepared for illustrating the lecture. 

 References to recent literature of this subject are appended. 



How to keep milk and cream sweet and cool, G. S. Thomson {Queensland Arjr. 

 Jour., 15 (1904), No. 1, pp. 466-472). — Practical experiments in aerating and cooling 

 milk are reported. Brief notes are also given on cooling dairy buildings. 



Mechanical methods of purifying milk, P. Diffloth (Presse Med. [Paris], 

 1904, No. 96; abs. in Jour. Amer. Med. Assoc, 44 (1905), No. 1, p. 75). — During a 

 period of 8 months the author made tests to determine the efficiency of a Swedish 

 filter consisting of 2 wire strainers with an interposed layer of cotton. Inoculation 

 experiments with animals failed to show the presence of any pathogenic bacteria in 

 the filtered milk. The keeping quality of such milk was found to be increased. 

 Objections were raised to the use of centrifugal force on the ground that it increases 

 the multiplication of bacteria and interferes with the so-called "stereochemistry" 

 of the milk. 



Changes produced in milk and cream under the process of pasteurization, 

 and the effects of pasteurization on the production of butter, J. S. Remington 

 and M. E. Wyer (Aynsome Agr. *S'ta., Grange-over-Sands, Hid. 2, pp. 7). — Samples of 

 cream containing, respectively, 52.8, 52.61, and 56.2 per cent of fat were pasteurized 

 at 70° C. and rapidly cooled. 



The viscosity of the unpasteurized samples at 52° C is stated as 61, 66, and 80 sec- 

 onds, and of the. corresponding pasteurized samples as 71, 72, and 85 seconds. The 

 lowering of the viscosity was attributed to the evaporation of water, as shown by 

 Steiner (E. S. R., 13, p. 485), for when water was added to replace that lost the 

 effect was lessened. Pasteurization exerted no constant influence on the specific 

 gravity. Samples of milk were secured from 4 cows morning and evening, and from 

 the mixed milk of the herd on three different dates, separated by intervals of 10 days. 

 In every instance pasteurization was found to increase the time required for coagula- 

 tion by rennet. The difference was often 1 minute or more. The completeness of 

 coagulation was usually hindered by pasteurization. 



In butter-making experiments, pasteurization decreased the time required for 

 churning and increased the yield and improved the quality of the butter. The water 

 content of 3 samples of the butter from unpasteurized cream averaged 9.89 per cent, 

 and of the corresponding samples from pasteurized cream, 10.45 per cent, showing 

 that the increased yield of butter from pasteurized cream is associated with a higher 

 water content of the butter. It is also believed that pasteurisation decreases the loss 

 of fat in the process of churning. 



Sanitary supervision of the collection and marketing of milk, D. H. Bergey 

 ( Univ. Pennsylvania Med. Bid., 17 (1904), Nos. 5-6, pp. 187-192) .—In a discussion of 

 this subject the author reports determinations of the bacterial content of freshly 

 drawn milk, market milk, and pasteurized milk. Recent estimates are quoted to 

 the effect that 150,000 infants die each year in Germany as the result of using impure 

 milk. 



In a dairy in which great care was taken to prevent contamination of milk, the 

 bacterial content of the milk increased during straining and cooling from 50 bacteria 

 per cubic centimeter in the milk pail fo 9,875 in the tank below the cooler, while in 

 another dairy in which the conditions were not so satisfactory, the increase was 



