DAIRY FARMING DAIRYING. 587 



Lessons from the model dairy tests, E. Van Alstyne {Ainer. Agr. {mid. cd.), 68 

 {1901), No. 31, ji. 518). — An art ic-le from tlie superinteudent of tlie model dairy tests 

 at the Buffalo Exposition regarding several points brought out. 



The sampling- of milk, II. Wiuhkxs ( O/Y/rtau Ver. Oudleer. Rljks Ldndhouwschool, 

 IS {1901), Xi). l.'>o, ]ij>. 79, 80). — The author found that portions taken with a glass 

 tube plunged into a can of milk could not always be depended upon as fair samples 

 for determining the fat content. The two factors that influence the result are the 

 rapidity with which the sampler is plunged into the milk, and the degree to which the 

 cream has risen. The former can be controlled by putting the sampler in carefully, 

 and the latter may be rendered accurate by thoroughly stirring the milk before 

 sampling. 



In a series of tests with samples taken from the same can of milk after it had stood 

 for some time and again after stirring, it was found that the jiercentage of fat was 

 greater in the first case. It is therefore recommended to draw the samples only after 

 the milk has been thoroughly mixed in the can. — n. m. pieteks. 



The influence of high temperatures upon the casein of milk, H. Conradi 

 {Munchen Med. Wchschr., 4S {1901), pp. 175-177; abs. in Chem. Cenihl, 1901, I, No 15, 

 p. 843).- — The author made a study of the effect of sterilization upon the composition 

 of milk, and also the influence of calcium and other salts upon the temperature of 

 coagulation. Milk containing 0.2 to 0.6 per cent of CaCU coagulated at a tempera- 

 ture between 45 to 65° C. After heating over 80° the coagulating point fell from 8 to 

 12°, while milk heated 75 to 80° coagulated at the same temperature as milk not 

 heated. As found by von Freudenreich, no variation was produi-ed by heating one- 

 half hour at 70°. Heating milk containing calcium chlorid above 80° not only 

 lowered the temperature of coagulating, but increased the time required. The 

 results indicate that heating milk above 80° causes chemical and physical changes in 

 its composition. 



Treatment of pasteurized milk, Elvika Smeyers {Lait. Beige, 1901, No. 9, pp. 

 129-139). — In a study of pasteurizing milk from 85 to 90° C, cooling one portion 

 rapidly to from 12 to 16°, and preserving both portions at a temperature of from 14 

 to 20°, it was found that the milk which was gradually cooled kept better than that 

 which was cooled immediatety after pasteurizing and kept under the same condi- 

 tions of temperature. 



Instructions for milk and cream suppliers, G. S. Tuomson {Jour. Agr. and 

 Ind., South Australia, 5 {1901), No. 2, pp. 105-114, Jigs. 9). — General instructions, 

 W'ith some rules for the dairy farmer. 



An investigation on the value of certain sanitary and other precautionary 

 measures, employed in the protection and marketing of milk, upon the bac- 

 terial contents of the milk, I). H. Bekgey {Pennsjilronia Dept. Agr. I'pt. 1900, 

 pt. 1, pp. 133-16S, Jigs. 2). — This investigation was made for the purpose of studying 

 the bacterial content of milk from individual cows and from dairies of different 

 classes, also the estimation of the prevalence of streptococci, and, incidentally, the 

 presence of tubercle bacilli in the milk. The different dairies studied were divided 

 into 3 classes as follows: (1) those in which the utmost care was taken in all details 

 of the management; (2) those in which ordinary precautions were taken in the 

 selection of cows, the nature and variety of food, care and cleanliness of cows, 

 milkers, and utensils, and (3) dairies in which no particular care was observed in 

 the selection and management of the cows, or in the collection, storing, and marketing 

 of the milk. The investigations cover a large number of determinations, which are 

 reported in a series of tables. 



From the results the following deductions are drawn: "(1) Milk taken directly from 

 the udder in the ordinary way and collected in sterile test tubes was always found to 

 contain bacteria of the group streptococci. The number in the first milk drawn was 

 usually greater than the latter portion. (2) Where the milk pails were sterilized by 



