DAIRY FARMING DAIRYING. 675 



(1915), No. 2, pp. Ji4-5'i). — Samples of milk collecteil from Edinburgh milk 

 shops show a high incidence of tubercle bacilli, which fact is thought to account 

 for the prevalence of bovine tubercular infection of chiUlron in that city. 

 More stringent inspection and regulation of dairy farms is urged. 



The viability of the typhoid bacillus in sour cream, C. Krumwiede and 

 W. C. Noble (Amcr. Jour. Pub. Health, J, {1!)14), No. 11, pp. 1 006-1008). —Thin 

 investigation tends to show that the acids i)roduced in sour cream gradually 

 kill the typhoid bacillus, at a rate pi"oiK)rtional to the degree of acidity and 

 the number of organisms present. 



"With a moderate contamination, the typhoid bacilli are killed in about four 

 days. With a heavy contamination or where initial multiplication has taken 

 place, a longer time may be required. For this reason a clean cream which 

 soured slowly would be more dangerous if contaminated, as an initial multipli- 

 cation of the typhoid bacilli would occur and a longer time would be required 

 to destroy the bacilli." 



An investigation into the keeping- properties of condensed milks at the 

 temperature of tropical climates, AV. W. (). Beveridge (Jour. Roj/. Army Med. 

 Corpi^, 22 (li)l'i). So. 1, pp. 1-8). — The author C(mcludes from his observations 

 that " the change in color of certain kinds of condensed milks in tropical cli- 

 mates is presumably 4ue to brown color being developed by reducing sugars in 

 solution at a certain temperature, and is likely to be more marked with an 

 increase of acidity due to bacterial fermentation ; the presence of iron in the 

 ferric state also plays a part in the production. In sterile condensed milks, 

 chiefly found an)ong those brands which contain no added sugar, changes are 

 not noticeable. Sterile uncondeused tinned milk also shows no change even 

 after incubation at 37° C. (98.6° F.) for many months. 



"The increase of acidity is brought about by bacterial activity resulting 

 from the increased temperature, and hydrolysis of the sugar follows. The bac- 

 teria concerned in the change are spore-bearing bacilli which produce an acid 

 fermentation of the proteins. In milks containing only Gram-positive staphylo- 

 cocci a brown color is probably never produced. It would seem that the depth 

 of the Jirown color is dei)endent on the amount of reducing sugar produced or 

 of iron present, and is likely to l)e more intense in sweetened milks, owing to 

 the reduction of the added cane sugar. 



"The increase in consistency, noticed in connection with the brown colora- 

 tion in sweetened milks, is also due to bacillary fermentation, and some of the 

 protein is consequently rendered insoluble." 



[Butter analysesj, J. C. BRiJNNiCH (Ann. Rpt. Dept. Agr. and Sloclc [Qucen.s- 

 7.ff«rf], 1913-l-'f, pp. 6.T, 66). — Analyses of a large number of butter samples gave 

 an average moisture content of 14.97 per cent for salted butter and 15.09 per 

 cent for unsaltcd. There was 0.14 i>er cent of boric acid in the salted butter 

 and 0.27 ])er cent in the unsalted. 



Moldiness in butter, C. Thom and R. H. Shaw (U. .S*. Dept. A[;r., Jour. Agr. 

 Research, 3 (1915), No. J,, pp. 301-310, fig. i).— From mycological and chemical 

 examinations made of characteristic samples representing the range of condi- 

 tions and appearances found in commercial butter obtained through the in- 

 spection service of this Department, the authors conclude that " mold in butter 

 usually takes three forms, viz, (a) orange-yellow areas with a submerged growth 

 of mycelium are pro<^Iucetl by O'idium htetis; (b) smudged or dirty green areas 

 either entirely submerged or with some surface growth are produced by species 

 of Alternaria and Cladosporium ; (c) green surface colonies are produced by 

 species of Penicillium, or, more rarely, A.spergillis, either upon the butter, caus- 

 ing decomposition, or upon the container or wrappings, injuring tbe appearance 

 of the sample in the market. 



