80 EXPERIMENT STATION RECORD. 



T-day tests was 397.5 lbs. of milk and 13.9 lbs. of butter fat, while in the last 5 

 years of the decade the average iiroduction of this class was 432.9 lbs. of uiilk 

 aud 15.3 lbs. of butter fat. 



Community breeders' associations for dairy cattle improvement, G. C. 

 Humphrey (Wisconsin Sta. Bui. 189, vp. 3-21, pg.^. 7). — This bulletin discusses 

 the purpose of community organizations for breeders of dairy cattle, the advan- 

 tages of buying and selling through cooperative advertising, and the me'^hod of 

 procedure in forming local organizations, aud contains an account of the organi- 

 zatious \Ahich have been formed in Wisconsin. The first of these associations 

 in the State was organized in 1906. In January, 1910, there were 31 which were 

 well distributed through the important dairy sections of the State. 



Improved methods for the production of market milk by ordinary dairies, 

 C. B. Lane and K. E. Parks (U. S. Deiti. Agr., Bur. AHiin. Indus. Ri)t. 1908, 

 pp. 365-377, figs. 11; Circ. 158, pp. 12, figs, ii).— The topics treated in this 

 article include the care of the herd, handling the milk, the milk house, utensils, 

 and equipment. There are illustrations of a milk house, the interiors of both 

 filthy and sanitary stables, milk pails, and a sterilizer. A device invented by 

 Dr. L. H. P. Maynard, of the Dairy Division of this Department, for milking 

 directly into the shipping can is illustrated and described. 

 A list of Department publications on the subject is appended. 

 Economic and sanitary milk production, O. F. Hunziker and O. E. Reed 

 {Indiana Sta. Circ 20, pp. 2-), figs. 15). — Popular information is presented con- 

 cerning the selection of the dairy cow aud sire, milk records, feeding the dairy 

 herd, feeding the calf on skim milk, the care of milk, and the consumer as a 

 factor in producing sanitary milk. 



A study of the fatty bodies in milk, V. Vincent {Ann. 8ci. Agron., 3. ser., 

 4 {1909), II, No. .'i, pp. 278-287). — These studies refer particularly to the 

 glycerol in milk, cream, and butter. 



From the results obtained it is evident that glycerol is present in old butter 

 and cream but not in milk, and that no relation exists between the glycerol 

 content and the free-fatty acids. Lipases are not normally present in milk or 

 cream, and the presence of soap in butter is due to the presence of certain 

 bacteria which secrete lipases. This lipolytic action is not responsible for the 

 formation of butter aroma, the latter being probably due to the cleavage of the 

 lactose. Lactic acid bacteria ai)i)arently do not secrete lipases. 



Further studies in the acidity of fresh milk, W. M. Esten (Hrirnrr, n. scr., 

 31 {1910), No. 797, p. 5-^8). — An abstract of a paper read before the Society of 

 American Bacteriologists, December, 1909. 



The entire range of variation of the acidity of the milk during the year for a. 

 herd of 25 cows was from 0.155 to 0.1 S7 per cent. The acidity varied inversely 

 as the temperature, reacliing its highest point in February and the lowest in 

 August. "The quality of the milk varies as the acidity, so that the winter 

 milk has more food value than in sun.mer and a higher price in winter is 

 justified by this fact. The acidity lias an important bearing in the inspection 

 of milk. The dairy selling Jersey milk with 5 per cent of butter fat will 

 sometimes show, an acidity of 0.2 per cent when fresh and does not then con- 

 tain a particle of lactic acid." " It is therefore requisite that milk inspectors 

 be capable of judging a high acid content of milk which indicates high quality 

 and value from liigli acidity caused l»y growth of acid organisms." 



The determination of the number of leucocytes in milk by a direct method, 

 S. C. Prescott and R. S. Breed (Hcicncc, n. ser., 31 (1910), No. 797, p. 552).— 

 An abstract of a paper read before the Society of American Bacteriologists, 

 December, 1909. 



