DAIRY FARMING DAIRYING. 269 



and then preserved on ice. In such milk the organisms giving rise to explosive 

 and putrefactive changes are destroyed, while the organisms which remain 

 usually coagulate the milk or coagulate it and then peptonize it. Rarely they 

 peptonize it without coagulation. While these bacteria may give rise to severe 

 derangements of metabolism in children, and even to disease, as Fliigge main- 

 tains, this has not yet been clearly shown clinically. Danger from them may 

 probably be almost entirely eliminated by keeping the milk on ice from the 

 time of boiling till the time of use. Milk heated to any temperature from 60 

 to 100° must be kept on ice, since heated milk is far more apt to decompose 

 than raw milk." 



On the presence of spore-bearing bacteria in Washington market milk, 

 J. C. Pryor (Bui. Johns UopJans Hosp., 25 (WL'f), No. 283, pp. 276-278).— The 

 author states that "from the study of over 50 samples of Washington market 

 milk representing fairly accurately the different kinds of milk sold in the 

 city, we are able to confirm Fliigge's original observation as to the presence 

 of spore-bearing bacteria. In our experience the most important anaerobic 

 species is Bacillus (crogcnes capsulatus, whicli we believe to be universally 

 present. Aerobic spore-bearing bacteria are also found in practically all sam- 

 ples, such organisms belonging in general to the group of gelatin liquefiers. 

 Such species do not develop normally in raw milk nor in the milk sold in 

 Washington as ' pasteurized,' only the ordinary lactic acid bacteria being 

 found. 



"All these spore-bearing organisms have a profound effect npon milk and 

 when their development is not hindered by the lactic acid bacteria will pro- 

 duce changes of decomposition and putrefaction, rendering the milk unfit for 

 food. How far they play a role in clinical conditions, especially in children, 

 remains to be proved." 



The relationship of septic sore throat to infected milk, J. A. Capps and 

 D. J. Davis (Jour. Infect. Diseases, 15 (1914), No. 1, pp. 130-13-',, figs. 2).— A 

 report of an investigation made of certain dairy farms and milk-delivering sta- 

 tions of Chicago, in which it was found that a single farm where mastitis was 

 prevalent in the cows and sore throat in the milkers, and which was delivering 

 to a dairy company that did not pasteurize, was the direct cause of an exten- 

 sive sort throat epidemic 



[Germ content of salt], H. Weigmann (Jahresher. Vers. Stat. Molkio. Landw. 

 Kammer Schleswig-Holstein, 1918, pp. 9, 10). — Bacteriological analyses made 

 of various kinds of salt showed that shipments fresh from the mine contained 

 but few bacteria. Salt kept in barrels in the creamery showed a high bacteria 

 content in the top layers and much less in the lower parts. The fungus and 

 spore-forming varieties were in evidence and were found to attack the milk fat. 



A new process for the sterilization of milk, using high-potential electric 

 discharges, J. B. C. Kershaw (Milk Dealer, 3 (1914), No. 12, pp. 32-34, fig- 

 1; 4 (1914), ^0. 1, pp. 58-60, fig. 1). — This is a detailed account of an electrical 

 process for sterilizing milk which is claimed to have met with marked success 

 in tests made by the municipality of Liverix)ol, England, and by various indi- 

 vidual investigators. 



[The " biorizator "], H. Weigmann (Jahresher. Vers. Stat. Molkic. Landw. 

 Kammer Scldesmg-Holstein, 1913, pp. 11-15). — It is stated that milk heated 

 with the biorizator so preserves the characteristics of raw milk that the odor 

 and taste are in no way impaired. The enzyms of the milk, catalase and re- 

 ductase, are preserved in spite of the high heating. The coagulability is only 

 reduced to a very small extent, but the cheese is softer than that from raw 

 milk. The skimming of the milk is not interfered with, the cream rising more 



