DAIRY FARMING — DAIRYING. 1013 



The nervous condition of the row.-- at 11 o'clock, due to this unusual hour of milking, 



is believed to be resj Bible for an increase in the secretion of milk at that time. 



No single theory of milk secretion yet advanced is believed by the author to be 

 entirely satisfactory. 



Variations in the composition of the milk of domestic animals, K. Storch 

 i TierarzU. ZentbL, 32 {1904); abs. in Rev. Gen. Lait, 4 1904 , No. 6, pp. 139-141). — 

 Data are given on the composition of human milk and the milk of the cow, mare, 

 ass, goat, and sheep. Variations in the percentages of the different constituents, such 

 as fat, proteids, and phosphates are discussed and mention is made of some investi- 

 gations of the author showing that the chemical reaction of milk is independent of 

 the food. Variations are believed to exist in the nature of the different constituents 

 of milk depending upon the species of the animal. 



Causes of variation in the butter-fat percentages and weight of milk and 

 cream, < i. S. Thomson I Queensland Agr. Jour., 15 I 1904 I, No*. 3, pp. 626-633; 4, pp. 

 675-679).- Causes affecting the yield and composition of milk and cream, such as 

 breed of cows, methods of feeding, milking, conditions of separation, etc, are dis- 

 cussed and experimental data showing the losses of fat in buttermilk in relation to 

 aridity of cream, the fat content of cream, the distance of shipping, and time of 

 delivery, the use of preservatives in milk and cream, etc., are reported. 



The chemical composition of cows' milk in Lombardy with reference to 

 the milk regulations of Milan. <>. IJillitz [Milchw. Zentbl., 1 [1905), No. 3, pp. 

 113-122). — During the 10 year- from L892 to 1902 analyses were made of 187,610 

 samples of milk comingfrom 20,813 cows. Monthly averages for the 10 years are 

 reported and some data are also given on variations. The average composition of 

 the samples was as follows: Specific gravity 1.0315, fat 3.55 per cent, solids-not-fat 

 8.81 percent, and total solids 12.36 percent The new milk regulations of the city 

 of Milan require a content of total solids of 12 per cent. :; per cent fat and 9 per cent 

 solids-not-fat, which is somewhat higher than the average composition of market 

 milk in that city. 



[Composition of milk in Porto Rico], R. del Yai.i.k | Office Health, Charities, and 

 Correction [Porto Rico], Bui. 5, /■/'. 32). — A preliminary report is made upon a study 

 of the composition of the milk of cows fed on different native grasses, the results 

 being considered as indicating that the influence exerted by the kind of food u.-ed 

 has not the importance generally attributed to it. Varying percentages of water 

 were added to milk and different quantities of cream were removed from other sam- 

 ples ami analyses were made of the resulting products for the purpose of using the 

 data obtained in connection with milk inspection. 



Contribution to the study of slowly creaming milks, L. Mabcas - /;»/. A>/r. 

 [Brussels'], 20 I 1904 . No. 6, pp. 1221-1230). — This is a continuation of earlier studies 

 E. S. 1;.. 15, )'. 81 1 I of a type of milk in which the cream rises very slowly. Cen- 

 trifugal separation of tat in such milk was found to he less complete even when the 

 -peed of the separator was greatly increased or when the milk remained longer in 

 the bowl, but was [practically equal to that of ordinary milk when the temperature 

 wa- raised to about 60° C. It is believed that in separating a temperature of 40 c to 

 45° is better than the generally recommended one of 35°. Unpasteurized cream 

 from slowly creaming milk ripened slower, reqnired a longer time to chum, showed 

 a higher percentage of fat in the buttermilk, and produced butter of inferior quality 

 as compared with ordinary cream. 



Have the fat globules of milk a proteid membrane? A. A. Bonnema i Pharm. 

 WeeiM., 1904, No. 39; abs. in Milchw. Z.uiU., i (1905), No. 1, pp. 26-32). — A discus- 

 sion of this question, which is answered in the negative. 



The effect of different temperatures in determining the species of bacteria 

 which grow in milk, II. \Y. Conn and W. M. Estkn i Connecticut Starrs Sta. RpL 

 1904, PP- 27S& . — Descriptions are given of 9 groups or type.- of bacteria in milk and 



