DAIRYING. 249 



and in tbe remaining cases it was oily or very finely granulated. Deter- 

 mination of casein in G samples of butter showed from 0.62 to 0.67 per 

 cent, which is not considered higher than that in ordinary butter. 



In taste the butter could hardly be told from other butter by experts, 

 although some remarked the lack of the aroma characteristic of sour- 

 cream butter. Its keeping qualities can not be pronounced upon yet. 



The buttermilk had a sour taste and was easily distinguished from 

 ordinary buttermilk. As a rule, it was not as well liked. 



The method is believed by the author to possess certain advantages 

 and to be worthy of trial. It has been adopted at the creamery where 

 the- above tests were made. 



The artificial souring of cream, H. Hoft [Milch Ztf/., 28 {189i), 

 No. 29, lip. 464, 405). — This article, like the i)receding, deals with the 

 use of hydrochloric acid for souring cream. The trials were made in 

 much the same way, except that the acid was added until the cream 

 had an acidity of 70° (Thorner). No data are given as to the losses in 

 churning. The taste and general qualities of the butter were not 

 affected by the use of the acid, but the taste of the buttermilk was 

 injured. This was corrected in a measure by adding carbonate of soda 

 (100 gm, to 100 liters of buttermilk) and some skim milk. 



It is cautioned that only pure acid should be used, as crude hydro- 

 chloric acid contains arsenic. Nothing is said of the keeping quali- 

 ties of the butter. 



Effect of milk on cholera bacilli, W. Hesse {Ztschr. Hyg., 17 

 {W94), }). 2oS; abs. in Chem. Zttj., IS [1894), No. 52, Repert.,p. 163). — A 

 long series of experiments leads the author to state that fresh, uncooked 

 cows' milk is not a medium for the growth of cholera germs, as when 

 introduced into it they die in about 12 hours at room temperature, 

 and in about 6 to 8 hours in the breeding oven. He believes this is 

 not due to an acidity of the milk or to the presence of other germs. 

 Milk which was subjected to the action of live steam for 3 hours or 

 more was also not a good medium for cholera, but that treated for a 

 short time was found to be. 



Concerning the behavior of cholera germs in milk, H. Weigmann 

 {Milch Zt(/., 23 {1894), No. 31, pp. 491-493).— The author discusses this 

 question in the light of the data at hand, including Hesse's studies 

 mentioned above, and some additional experiments of his own. His 

 experience confirms that of Hesse that raw milk is not a good nutritive 

 medium for the growth of cholera bacilli, and he finds that the length of 

 time they are able to live in it depends upon the numbers in which they 

 are present. He still believes fliat there is danger from cholera infection 

 through milk, although he regards the danger as m,uch less than was 

 formerly believed to exist. 



A study of organisms found in sterilized milk (/?. Soc. Ital. Igien., 16 (lS94), 

 ^''o. 1; abs. in Staz. Sper. Agr. Ital., 26 {1894), No. 5, pp. 545-547). 



6210— No. 3 6 



