DAIRY FARMING DAIRYING. 175 



more streptococci than the whole milk, skim milk considerably less, while the 

 sediment contains a large number. 



" Hemolytic streptococci do not multiply to any extent at 20° C. or below in 

 milk ; at 26° there is little or no multiplication during the first six hours in 

 sterile or commercial milk, but at the end of 20 hours there is considerable in- 

 crease in the sterile milk. In the commercial milk their growth is inhibited 

 by the growth of other bacteria ; this holds also for higher temperatures. It 

 seems that under no conditions met with in the ordinary handling of milk can 

 there occur any apprtx'iable multiplication of hemolytic streptococci. Inasmuch 

 as under the most favorable tenii)orature multiplication of heniolylic strepto- 

 cocci in milk does not occur inside of one to two hours, it is impossible for any 

 appreciable increase to occur during the short interval between the raising 

 and lowering of the temiierature of milk in the process of pasteurization." 



The characteristics of bacteria of the colon type found in bovine feces, 

 L. A. Rogers, W. M. Clark, and Alice C. Evans (Jour. Infect. Diseases, 15 

 U9J4), No. 1, pp. 99-123, figs. 5). — This paper records the results of a study 

 made of 150 cultures isolated from bovine feces. 



" None of these cultures liquefied gelatin and all but one formed indol from 

 tryptophan. By the use of a simple medium and exact methods of analysis it 

 was found that in 149 cultures the CO2 : PL ratio varied only from 0.08 to 1.2. 

 One culture only gave a ratio identifying it with the high-ratio group which 

 made up 48 per cent of the milk series [of previous studies (E. S. R., 30, p. 875) ]. 



"The 149 low-ratio (0.98 to 1.2) cultures were readily divided into two gx-oups, 

 one of which fermented dextrose, saccharose, lactose, raffinose, mannite, glycerin, 

 and dulcite, but almost invariably failed to ferment staix-h, inulin, and adonite. 

 while the second group fermented adonite and dulcite and failed to ferment 

 saccharose, raffinose, starch, and inulin. " These groups agi'ee almost perfectly 

 with two groups which may be formed from the low-ratio cultures isolated from 

 milk." 



Inexpensive aids in producing sanitary milk, R. W. Lamson {Maryland 

 Sta. Bui. 181 (19U), pp. 135-15/,, figs. 6).— The author concludes from his study 

 of methods of producing sanitary milk that discarding the first few streams of 

 foremilk reduces the bacteinal content. Pails having a flat strainer on to which 

 the milk is drawn are not to be recommended, and. many of the so-called " sani- 

 tary " palls were complicated and hard to keep clean. The use of glycerin, 

 sweet oil, or vaseline as a wash for the udder, teats, and flank decidedly reduced 

 the bacterial content of the milk. Clipping the udder and flank appeared to aid 

 in the production of sanitary milk. The use of these simple methods and pre- 

 cautions lowered the bacterial content of milk from one-third to one-tenth. 



Cream grading' for Kansas, G. S. Hine (Kansas Sta. Circ. 39, pp. 4)- — An 

 outline of the plan of cream grading adopted by Kansas creamery companies, 

 together with directions on how to get first-grade cream. 



Cheese that the farmers should make, M. R. Tolstrup {Iowa Agr., 15 {1914), 

 No. 2, pp. 89, 90). — Information is given on methods of making club cream, 

 nut cream, olive cream, pimento and cottage cheeses, and Devonshire salad. 



Action of the enzyms due to organisms on the rind of hard cheeses, O. 

 Gratz and S. Szanyi {Biochcm. Ztschr., 63 {191Jt), No. 4-6, pp. 436-478, figs. 

 15). — In a study of the various layers of cheese, starting from the outside and 

 proceeding inward, it was found that in Trappist and Ovar cheeses the enzyms 

 of the flora of the rind have no action on the decomposition of casein and fat 

 in the inside of the cheeses. On theoretical grounds the possibility of the 

 diffusion of the enzyms from the rind toward the interior must be rejected. 



Cheeses of the Neufchatel group, K. J. Matheson, C. Thom, and J. N. 

 CtJRBiE {Connecticut Storrs Sta. Bui 78 {1914), pp. 313-329, figs. 5).— The 



