ioio] dajuy iakmini; i>aikyixg. 073 



ponenti are not correlated equally with either milk quantity «>r with age; con- 

 sequently, the hypothesis of a common origin la doI tenable." 



The amounts of milk, butter Cat, and BOlids-not-fat are all highly correlated. 

 The partial correlation between pounds of butter fal and pounds of BOllds-not-fat 

 for constanl volume of milk was Found to be +0.4964 ! 0.0277. "This correla- 

 tion, together with those above, Furnishes the data necessary to establish the 



(•(inclusion thai some of the Factors responsible For blgh <•< entration of butter 



fill arc also responsible for high concentration of some of the solid- not Fal In 

 I'i'tt 's milk." 



I»ala are presented for a herd Of 9 cows Showing thai For each animal the 



Fal percentage is higher at the evening milking after an Ll-hour Interval 

 than In the morning alter i:: hours' rest For the mammary gland. There was 

 a very slight average, but nol consistent, Increase in Bolids-not-fal In evening 

 milk over morning milk. These facts are held to show thai milk is a true secre- 

 tion and Is not produced by a breakdown of the gland cells, because on a cell 

 disintegration theory "the cell must contain a fixed quantity of solids-not-fat. 

 while the butter fat varies so that in the longer interval hew eon milkings the 

 cell accumulates less fat than in the short time." 



The author has collected from the literature and ass. mbled in tables the 

 available data on percentage of total solids. Fat, and solids-UOt-fat, and the 

 ratio of the latter two for 29 breeds of cattle and !) species of mammals. 



Cow-testing 1 associations (Dept. .\<ir. mid Tech. Inatr. Ireland J our., 1!) 

 (1918), No. /. }>i>. 98-101). — Statistical data are given as to the number of cow- 

 testing associations in Ireland and the number of cows in each, together With 

 the best and pooresl production records in several associations. 



Report for three years of the educational scoring of Connecticut dairy prod- 

 ucts, II. F. Juokins (Connecticut Storrs Sta. Bui. 08 (1918), pp. h n -.',.',6 ).— 

 A summary is given here of the results of the first 12 educational noncompetitive 

 scoring exhibitions of dairy products that have been conducted at the Storrs 

 Station quarterly, beginning in .May, 1915. There have been 60 different ex- 

 hibitors and a total of 121 milk samples and 40 butter samples. The milk was 

 scored for bacteria, acid. Flavor, fat, solids-not-fat, sediment, and package, the 

 score card of the Dairy Division of the U. S. Department of Agriculture, de- 

 signed for milk shows, being used with some modifications. 



Improvement was generally shown by exhibitors in subsequent scorings. 

 The average milk score of the first exhibits of 58 dairies was 75.56 and the 

 average of subsequent exhibits of 21 of them was 85.01. Nineteen concerns 

 sending butter for the first time scored 89.S9 ; 10 exhibiting more than once 

 scored 91.76 on their later samples. 



"This study brought out the fact that milk is nearly always high or low in 

 bacteria count. Only 15 out of 119 samples scored between 20 and 30 points on 

 bacteria, while 31 were below 20 and 73 above 80. This means 7:; samples con- 

 tained an average of 7.10S bacteria per cubic centimeter, while .".1 contained 

 508,038 per cubic centimeter, only 15 samples falling between these extremes 

 and containing an average of -19.303 bacteria per cubic centimeter." 



Most of the bulletin deals with the relation of score to the treatment of the 

 milk as revealed by the exhibitors' answers to questions on the entry blanks. 

 Milk that Is sold in cans to contractors (26 samples) scored 73.2s points on an 

 average, milk retailed in bottles (77 samples) scored 84.46, and milk disposed 

 of in both ways (9 samples) 76.25 points. Milk drawn while cows were being 

 fed scored L2 points less in flavor than milk produced when no feed was given 

 at milking time, an Important difference, since there is seldom more than a 

 5-point range in flavor score in market milk. 



