84 EXPERIMENT STATION RECORD. 



cause of the odor. Samples of milk were inoculated with the mold 

 culture and i)laeed iu the sunshine, in indirect sunlight, and in the 

 culture oven. Tlie milk placed iu the sunshine developed the putrid 

 odor in about an hour, and that in indirect sunljolit somewhat later, 

 while the samples in the culture oven, i. e., in the dark, developed only 

 a sli<j;ht odor after a long time. The odor was found to be due to a 

 volatile ammoniacal compound. Under conditions favorable to the 

 rai)id growth of lactic acid bacteria, the compound would soon be neu- 

 tralized by the lactl*; acid produced, which is believed to explain the 

 weak development of odor in the culture oven. The author concludes 

 that the mold like microorganism was the real cause of the odor, and 

 lie describes its growth and characteristics. It was aerobic and grew 

 rapidly at a temperature of 20-30'^ 0., covering the gelatin plate with 

 a thick growth of grayish white mold without liquefying the gelatin. 

 On examination with a high power, it was found to be a bacillus, the 

 separate cells being arranged so as to present the appearance of a 

 fungus growth, while having no connection with one another. The 

 author suggests that it may be identical with Bacillus f(£tidus lactis, 

 which Jensen and Lunde found to be the cause of a putrid odor in 

 milk and butter. 



Directions were given for thoroughly disinfecting the dairy utensils, 

 the cows' udders, and the stable. The creamery reported, however, 

 that the objectionable feature of the milk did not disai)i)ear directly, 

 and the author is in some doubt as to whether his directions were thor- 

 oughly executed. 



Rich and poor milk, N. Dahl (Landnunnhhlarle, 27 {1S94), pp.£82-S86, 299, 300). 



Abnormal composition of human milk, A. Stift {Forschungsher. u. Lebetismfl., 

 1, 2)p. 173-175; aha. in Chem. Centbl., 1804, I, No. HI, f. 1004). — The milk nine mouths 

 after birth has a neutral reaction aud a fat content of 8.03 per ceut. 



Milk as the source of an epidemic of typhoid fever, P. Schmidt (Inaiifjural 

 JJtssertatioii, Halle; ahs. in Milch Ztg., 23 {1S04), No. 21, xi. 330). 



The preservation of milk in Copenhagen, St. Funs (Ztschr. Fleisch- u. Mllchhyg., 

 4 {1804), No. 7, pp. 128-131). — Melliods of managing cows aud milk, iucluding the 

 pasteurization of the latter. 



Babcock's test for the determination of fat in milk, (Finnish Tidning fiir 

 MjiilkhnshdUning.) — This test was recently investigated before the officials of the 

 luijisrial Agricultural Society of Finland aud several dairy exports, aud gave general 

 satisfaction. The results obtained by the method came ucarer the chemical analy- 

 sis than the lactocrite. It was the general opinion that if introduced into Finland 

 the test would be epoch-making for their dairy aud creamery industry. 



Fat determination by Babcock's method, F. H. Wkrexskiold (Rp)t- Chem. 

 Control Sta. Chriniiania, 1893, pp. 02, 63). 



The detection of milk adulteration by comparison w^ith samples taken at the 

 barn, J. Hehz (Jiev. Inlcrnai. FuUif., 7, pp. 130-132 ; ahs. in Chem. Centhh, 1894, I, 

 No. 20, p. 971!). 



Regulations controlling the sale of margarin and other butter siibstitutes in 

 Jersey. — A 10-page pamphlet giving the text of regulatious passed the " States" or 

 insular Parliament, February 22, 1894. 



