688 EXPERIMENT STATION RECORD. 



KTew York milk supply, H. D. Chapin {Sanitarian, 47 {1901), No. 385, pp. 

 481-491). — A report of the efforts of the commission appointed by the Medical 

 Society of the County of New York in improving the milk supply of the city. 



Pasteurized bottle milk, C. Knoch {Molk. Ztg., 15 {1901), Nos. 38, pp. 677, 678; 

 39, pp. 697-699, Jigs. 13). — A description of methods of pasteurizing milk in bottles, 

 together with ilUustrations of apparatus and buildings. 



The milk "thermophore," L. Verney {Centhl. Bakt. u. Par., 2. Aht., 7 {1901), 

 Nos. 17-18, pp. 646-653). — The milk thermophore is an apparatus for keeping milk 

 warm which is intended for infant's use, either pasteurized, sterilized, or in its origi- 

 nal condition. It consists of a double-walled metal vessel, with a rack for the bot- 

 tles in the central chamber, and the space between the walls filled with crystallized 

 sodium acetate or similar material. The apparatus is of German manufacture, and 

 has been tested by a number of investigators with somewhat contradictory results. 

 In theory the practice is contrary to the usual rules for pasteurizing milk, which 

 call for the rapid cooling of the milk after pasteurization. 



According to the results obtained by the author in the case of raw milk the num- 

 ber of bacteria in the milk decreased in the first 2 to 5 hours of keeping in the ther- 

 mophore, but increased after 8 or 9 hours to practically the same content as in milk 

 which was not warmed. The bacterial flora of milk was changed by treatment in 

 the thermophore, certain species, among others the peptonizing bacteria, decreasing 

 very noticeably in number. Pathogenic micro-organisms in milk were not killed 

 with certainty after several hours' treatment in a thermophore. The author con- 

 cludes that there is considerable difference in the efiiciency of the apparatus put out 

 by the same company, and that the use of the milk thermophore for children's milk 

 can not be recommended. 



The action of the milk thermophore, C. Hagemann {Centhl. Bakt. u. Par., 2. 

 Aht., 7 {1901), Nos. 17-18, j)p- 640-645). — A series of experiments by the author with 

 raw, pasteurized, and boiled milk, and with sterilized milk inoculated with a num- 

 ber of pathogenic germs in general corroborated the antibacterial action of the ther- 

 mophore as reported by a number of others. He concludes that infant's milk should 

 not be kept in the apparatus beyond about 5 hours, and finds that the apparatus on 

 the market varies considerably in efficiency. 



Calculation of creaming- and watering in the analysis of milk, Louise and 

 RiGUiER {Compt. Rend. Acad. Sci. Paris, 132 {1901), No. 16, pp. 992-995).— A series 

 of formulas for calculating the extent to which fat has been removed from milk and 

 water has been added. 



The ripening of cream, H. W. Conn and W. M. Esten {Centhl. Bakt. u. Par., 2. 

 Abt., 7 {1901), Nos. 21, pp. 743-752; 22, pp. 769-775) .—The authors here record a 

 series of investigations which have been in progress for 3 years, in which a bacterio- 

 logical examination was made of the unripened and ripened cream from 2 creameries 

 and 4 private dairies. The object of the work was to determine the types of bacteria 

 which produce the ripening of cream under the normal conditions of a Connecticut 

 dairy. The number of bacteria in the cream collected at different times was deter- 

 mined by count, and an attempt was made to determine the species of bacteria in the 

 ripened cream. The conclusions of the authors in regard to the bacteriological 

 development that occurs during the normal ripening of cream are as follows: 



"(1) Milk as it is drawn from the cow contains great quantities of bacteria; most 

 of these are miscellaneous forms of liquefying bacteria and other nonacid species. 

 At the outset the number of acid bacteria is very small. 



" (2) All si)ecies of bacteria increase during the setting of the milk for the separa- 

 tion of the cream. 



" (3) For a few hours the alkaline bacteria, and the others which have here been 

 included under the head of miscellaneous, increase quite rapidly, while the lactic 

 bacteria are hardly evident. 



