DAIRY FARMING^ — DAIRYING. 473 



lias bi-fii a Diatcrial rrduelioii in the umilaliiy Iruia Liibt'i'calu.si.s iliiriu,^ roL-eul 

 years, due largely to the iiuprovement in (lie milk supply. It i« eoufludeLl that 

 although there is uot complete agreexnt ni in (he refills obtained by various 

 observers as to the exact amount of liuman tuberculosis atlribulable Id llie 

 consumption of tuberculous cows' milk, there Is clear and cunnilative evidence 

 thai cows" milk plays a very imj)ortant part iu the production of infantile 

 (uben-ulosis in England and Scothuid. 



Market milk, V. G. Bouukicau (I'c/. Mininti, Quart. [Oliio State Univ.], 2 

 HHJ.'i), No. 3, pp. So-08). — This treats of the pathogenic baeleiia found in milk, 

 their rate of multiplication and their elTc\;t upon public health. Epidemics of 

 typhoid fever, diphtheria, scarlet fever, and septic sore throat, traceable iu con- 

 taminated milk are cited, and the method of contamination described. It is 

 stated that all raw milk is potentially dangerous, but that i)asteuriza(ion 

 l>n)perly done by the holding method will render milk safe. The necessity of 

 adeciuate municipal control of the milk supply is commented upon. 



The care of milk and cream, T. A. F. Wiancko (Brit. Colunibia Dcpt. Ayr. 

 But. [) (IfU-'f). pp. 0). — This JJuUetiu gives general instructions on the care of 

 milk and cream on tlie dairy farm. 



Instruction iu the schools concerniug sanitary milk, E. Kklly ( '/. Intermit. 

 Cong. School Ilyg., Buffalo, N. Y., Trans., 3 (1913), pp. 38-^3, fig. i).— Tlie 

 author considers the public schools an excellent means of combatling ignorance 

 and carelessness regarding the milk supi)ly. He gives a synopsis of d(>sirable 

 instruction and a list of the U. S. Department of Agriculture publications on 

 the subject. 



Biorization of milk, O. G. Noack (Aincr. Jour. Vet. Med., 9 {WUt), No. 12, 

 pp. 859-861). — An explanation of the recently invented apparatus and method 

 of biorizing milk previously referred to (E. S. R., 31, p. 276). 



The dairy industry act, 1914, and regulations, J. A. Kuddick (Canada 

 Dept. Agr. Dairy and Cold Storage Cotnr. Branch Bui. Ji2 (191Jf), pp. 13). — This 

 gives the text of the Canadian Dairy Industry Act of 1914, regulating the 

 manufacture and sale of daii*y products. 



[Overrun in butter], L. F. Rosengren (Milch w. ZentJjl, Jf2 (1913), No. 24, 

 pp. 713-721; J,3 (1914), No. 1, pp. 1-9, figs. //).— This reports tests made of the 

 fat content, dry matter, fat-free dry matter, and fat iu the dry matter, of 

 buttermilk from various grades of milk. Formulas are given for estimating 

 the probable overrun in butter. 



[Causes and effects of uneven composition of butter], F. W. Bouska (V. Y. 

 Produce Rev. and Amer. Cream., 39 (1914), No. 6, p. 328, figs. 11). — The uninen 

 comiH)sition of churned butter, due to improper salting, maladjustment of work- 

 ers, overloading, improper working, and other causes, is discussed. 



The microflora of Liptauer cheese and their importance in the ripening 

 and flavoring, O. Gratz and K. Vas (Ccntbl. Bakt. [etc.], 2. Aht., 41 (1914), 

 No. 18-23. pp. 481-545. fig. 1). — A variety of micro-organisms were found, the 

 majoT'ity, however, being of an accideiital character, coming from the air. water, 

 salt, and other sources. The rii>ening of the cheese is not dependent upon these 

 accidental flora but upon the lipolytic enzyms of the rennet, which work upon 

 the fats and in turn affect the flavor of the cheese. 



Ripening of Neufchatel cheese, O. Laxa (Ztxchr. Untersuch. Nahr. u. Oenu.ss- 

 iiitl.. 28 (1914), No. 8, pp. 387-392).— This reports studios made of the chemical 

 cJianges o(x-urring in Neufchatel. Camembert, and other varieties of cheese in 

 the process of ripening. 



