DAIRY PAEMING — DAIRYlNa. 57*7 



A survey of the milk situation in Kansas, L. A. Congdon (Bui. Kans. Bd. 

 Health, 11 (1915), No. 4, pp. 81-128, figs. 7).— The topics discussed in this 

 bulletin are bacteria in milli, adulteration, dairy inspection, the milk sediment 

 test, pasteurization, analyses of milk, influence of foot-and-mouth disease on 

 milk, etc. 



The importance of milk sugars for the hygienic judging of milk, A. 

 Gabathuler (ZtscJir. Fleisch. u. Milchhyg., 25 (1915), Nos. 7, pp. 97-100; 8, pp. 

 113-119; 9, pp. 135-140).— It is stated that the least functional disturbance 

 results in a lowering of the milk sugar content of the milk. At the beginning 

 and end of the lactation period the milk sugar content is the lowest, while the 

 middle milk is the highest, decreasing toward the end. OEstrum has little effect 

 upon the production of milk sugar, and castration is without any noticeable 

 effect. A salty flavor of milk is due not so much to the presence of sodium 

 chlorid or other salts as to the diminution of the milk sugar content. It is 

 recommended that in judging milk from a hygienic standpoint its lactose con- 

 tent should be taken into account. 



On an epidemic of sore throat and the virulence of streptococci isolated 

 from the milk, E. C. Rosenow and V. H. Moon (Jour. Infect. Diseases, 17 

 (1915), No. 1, pp. 69-71). — An account is given of an epidemic of streptococcal 

 sore throat, traced to an infected milk supply, which subsided when pasteuri- 

 zation of the milk was instituted. 



" Virulent streptococci isolated from the milk showed selective preference 

 for certain animal structures, such as joints, muscles, gall bladder, etc., as had 

 the streptococci in strains isolated from articular and muscular rheumatism 

 in man, and in certain ' laboratory ' strains after they had acquired a certain 

 grade of virulence. Furthermore, the organisms from milk resembled the 

 rheumatic strains culturally and morphologically. Involvement of muscles 

 and joints occurred in patients who were infected by the milk. These observa- 

 tions strongly suggest that infected milk, in addition to causing epidemics of 

 sore throat, in which the symptoms are acute and marked, may be the source 

 of streptococci of such virulence as to cause rheumatism and allied conditions 

 in human beings." 



The advantages and disadvantages of preservatives in food, W. G. A. 

 Robertson (Jour. State Med., 23 (1915), No. 6, pp. 176-182) .—The author cites 

 experiments and other authorities tending to show that the addition of small 

 amounts of boric acid (0.2 per cent) to milk is not deleterious to the human 

 economy. He suggests that the addition of this preservative to milk in minute 

 amoimts be allowed, thus avoiding the possibility of using milk which is under- 

 going decomposition. 



Tables for blending milk and cream or different percentages of cream, 

 JNlARGUERiTE J. McNally ([New Castle, Pa.]: Miller, Pyle & Graham, 1915, pp. 

 25). — This is designed for the use of creamery and ice cream factory operators, 

 milk dealers, and condensers. It contains complete tables for making an 80-lb. 

 blend of any percentage from 8 to 30, inclusive. This is done by mixing cream 

 testing from 15 to 46 per cent of fat with skim milk, or with any percentage of 

 milk or cream from skim up to 30 per cent. 



How to make creamery butter on the farm, W. J. and Mrs. McLaughlin 

 (Minneapolis, Minn.: The Lakeland Press, 1915, pp. 96, pis. 8, figs. 8). — A dis- 

 cussion of dairy-farm management methods, together with instructions for 

 butter making on the farm. 



The manufacture of cheese with selected ferments, F. Samarani (Ann. R. 

 Staz. Sper. Caseif. Lodi, 1913, pp. 13-23). — The application of pure lactic fer- 

 ments in the manufacture of Grana'and some other cheeses is discussed. The 

 milk is cooled, a culture of a lactic bacillus of great strength which has been 



