780 EXPERIMENT STATION RECORD. 



contains not less than 28 per cent of milk solids and not less than S per cent of 

 milk fat." 



On commercial condensed milk, H. Dold and A. Stewart {Bui. 8oc. Chliu. 

 Belg., 2 J, (1910), No. 5, pp. 225-23i ) .—Different methods of chemical ami 

 bacteriological analysis of condensed milk were used with samples from different 

 countries. The average number of bacteria found was about G6,400 per cul)i ■ 

 centimeter. Bacillus coll, B. entcritidis sporogencs, and pathogenic bacteria 

 were absent. Streptococci were lu-esent in some cases. 



[A cryoscopic method for making' powdered milk] (Sci. Amcr., 103 {1910), 

 No. 12, p. 211). — A note is given on a French patent devised by Lecomte and 

 Lainville for making powdered milk, in which the action of cold is substitutetl 

 for that of heat. 



The milk is poured into vessels similar to those which are used for making 

 blocks of artificial ice, and is then cooled to a few degrees below the freezing 

 point. Suitable precautions are taken to prevent the water in the milk from 

 freezing in a solid mass and to cause it to assume the form of fine snow. The 

 congealed milk is then placed in a centrifugal separator. The snow crystals 

 remain in the machine, while the other parts of the milk are expelled in the 

 form of a soft greasy paste which still contains some water. Desiccation is 

 completed by placing the paste in a drying roofc heated to a moderate and 

 uniform temperature. The method can be used for treating whole or skim milk. 



New forms of milk products, L. L. Van Slyke {Proc. N. Y. State Dairy- 

 7neii's Assoc, 1906-1908. pp. 89-110). — A discussion of some new milk products 

 that are increasing in commercial importance, such as milk powder, casein paints, 

 casein adhesives, plastic materials from casein, casein products in color printing, 

 casein foodstuffs, and medicinal preparations from casein. 



Milk and dairy products, P. Sommerfeld {Milch itnd Molhcrciprodukte. 

 Lcipsie, 1910, pp. l-'/O, figs. J/O). — A brief popular treatise on the composition and 

 properties of milk, and the management of milk from producer to consumer. 



Report of milk records for the season 1908, J. Speir {Kilmarnock, Scot., 

 1900, pp. 317). — This contains the details of a report previously noted (E. S. R., 

 21, p. 370). Appended is an account of the early history of the Ayrshire breed. 



The mechanism of lactation, J. P. Langlois {Presse MM. [Paris'], 1909, No. 

 92. pp. 817-819). — A review of recent investigations on this topic. A bibliography 

 is appended. 



New investigations on the chemical composition of cow's milk, B. von 

 PoNicKi {Mitt. Layidw. Inst. Breslan, 6 {1910), No. 1, pp. 33-115).— A study of 

 the variations in the chemical composition of the milk of 13 cows belonging 

 to various German breeds. The yields and composition for each day are given 

 in detail. 



Additional investigations on the deviation of the fat content of cow's milk, 

 K. iNDERMiJHLE {JaJiiesber. Landw. Schule Riltti, 1908-9, pp. 73-78). — From 

 1902 to 1908 the average percentage of fat was 3.92 per cent in the evening milk 

 and 3.78 per cent in the morning milk during the winter season. The corre- 

 sponding figures for the summer months were 4.06 per cent in the evening and 

 3.78 per cent in the morning milk. It is stated that this difference between the 

 morning and evening milk could not have been due to unequal periods of time 

 between the 2 milkings, as in the summer time when the difference in the per- 

 centage of fat was greatest the morning and evening milkings were both 12 

 hours apart, whereas in the winter time 12^ hours elapsed between the evening 

 and moi'uing milking and Hi hours between the morning and evening milking. 

 The author ascribes the fat deviation to a more active metabolism in the body 

 of the animal during the daytime. 



