784 EXPEEIMENT STATION RECORD. 



" (3) If the stables are kept clean, the cows groomed, and the skin of the udder 

 and surrounding parts are carefully moistened before milking, the number of bac- 

 teria that gain entrance to the milk from without can be greatly reduced. 



" (4) The bacteria in the freshly drawn milk do not begin to multiply to any great 

 extent for from 6 to 9 hours when kept at a temperature of 70° F., or below. After 

 that time they multiply very rapidly if the temperature is favorable. 



" (5) If the milk is carefully protected and promptly cooled down to and kept at 

 a temperature of 40° F., the number of bacteria in it will not subsequently exceed 

 the number present at the close of the milking process. This number should not 

 exceed a maximum of 100,000 per cubic centimeter. If intelligent care is exer- 

 cised a minimum of at least from 10,000 to 50,000 per cubic centimeter should be 

 maintained. If cooled to 55° F., like results are obtained for at least 36 to 48 hours 

 and often for a longer period. 



" (6) An excessive number of bacteria in milk at any time within 72 hours after 

 it is drawn indicates that it has not been carefully handled. When this is the case, 

 the milk is liable to contain acids and by-products which may be injurious to the 

 consumer. There is also the further danger, as exemplified in many epidemics of 

 typhoid fever, diphtheria, and other infectious diseases, that the general carelessness 

 in protecting milk against contaminations would permit the entrance into the milk 

 of disease-producing bacteria, should these be present on the premises where the 

 milk is produced. 



" (7) There is a pronounced germicidal action in the milk of certain cows. It is 

 absent in that from others. In the mixed milk from a dairy it has but a slight 

 value in reducing the actual number of bacteria, but it seems to be the effective 

 agent in preventing the increase of bacteria immediately after the milk is drawn 

 unless it is kept at the body (98° F. ) temperature." 



Bacterial life of milk, H. L. Russell {Col ambus: Ohio State Umversity Dept. Agr., 

 1901, pp. 15, pi. 1, figs. 5). — An address on this subject delivered before the Ohio 

 State Dairymen's Association. 



On sterilization of milk, A. Johannesen {Eira, 1901, No. 11; Tidn. Mjolkhushall. , 

 10 {1901), Nos. 33, pp. 125, 126; 33, pp. 129, 130). 



Reports of periodical butter exhibits in HaugQ, Finland, for 1898-99 

 and 1899-1900 {Helsingfors, 1900, pp. 19; 1901, pp. 18).— In the third series of 

 butter exhibits, 1898-99, 210 creameries furnished in all 420 tubs of butter, the aver- 

 age weight being 54.1 kg. The butter contained on the average 12.9 per cent of 

 water, 94.3 per cent of the samples containing between 10 and 15.9 per cent. Over 

 13 per cent of the tubs lost brine while kept in storage, the maximum amount lost 

 being 770 gm. and the average amount 245 gm. The loss in weight of the tubs dur- 

 ing storage amounted to 0.44 per cent. 



In the fourth series, 1899-1900, 185 creameries took part, furnishing 446 tubs of 

 butter. The average water content of the butter was 14 per cent, the limits being 

 10.5 and 19.1 per cent. Both reports give statistics as to the size and management 

 of the creameries participating in the exhibits and summaries of butter scores, 

 weights, etc. — f. w. woll. 



Danish butter exports, 1899-1900, B. Boggild {TidssJcr. Lnnd'dkon., 1900, No. 

 12, pp. 565-574)- — The gross exports during the year were 149,292,724 Danish pounds, 

 the net exports 108,980,892 Danish pounds, the average price received being 95.5 ore 

 (23.5 cts. per pound avoirdupois). — f. w. woll. 



The production of cheese from the milk of sheep and goats in fcJiena, G. Fapi 

 {Staz. Sper. Agr. Ital, 34 {1901), No. 10, pp. 929-951). 



On the use of pure cultures in cheese making, H. J. Rasmussen {Mdlkeri- 

 tid., 13 {1900), No. 49, pp. 839-849). 



Experiments with Dr. von Freudenreich's bacterium for Emmenthaler 

 cheese, S. J. Bentekud {Aarshr. Offent. Foranst. Landbr. Frenune, 1900, jip. 281-287). 



