DAIRY FARMING DAIRYING. 878 



where fresh milk is not properly refrigerated before use. This is the more 

 probable since staphylococci of various types commonly occur in the udders 

 of apparently healthy co\a'S." 



Premature curdling of m^ilk during a thunderstorm, R. Webnicke (Mitt. 

 Landiv. Inst. Leipzig, No. 12 (1914), pp- 97-129). — In tests made of samples of 

 milk taken from five cows during a thunderstorm it was found that in several 

 cases an increase in germ content occurred at the time of the storm, while in 

 other cases it occurred several hours previous to the storm. It was evident that 

 the weather coudi lions were conducive to bacterial infection. 



These observations correspond to the results obtained by Zieschang in contact- 

 infection experiments with milk palls and bottles. These changes were noted, 

 even though there was no perceptible smell of ozone in the air. The raising of 

 the air temperature is given as another probable cause for the premature curd- 

 ling of milk during thunderstorms. 



Clarification of milk, B. R. Weight (U. S. Patent, 1,122,457, Dec. 29, 1914; 

 abs. in Jour. Sac. Chem. Indits., 34 (1915), No. 4, P- 196). — "Milk is delivered 

 into the center of a rotating centrifugal drum and passes through narrow pas- 

 sages to a peripheral space where the heavier impurities are deposited. The 

 milk is then returned, in the form of a number of sheet-like streams, thi-ough 

 other narrow passages toward the center of tlie drum and the outlet. Clarifica- 

 tion is thus effected without materially changing the distribution of the butter 

 fat globules in the milk." 



Cows' milk for infants in Saxony, E. W. Thompson (Daily Cons, and Trade 

 Rpts. [U. S.], 17 (1914), No. 155, pp. 65-68).— This is the original of an article 

 previously noted (E. S. R., 31, p. 573). 



Goat's milk and its uses (Food and Drugs, n. ser., 3 (1915), No. 1, pp. 20- 

 24)- — This article discusses the characteristics and composition of goat's milk 

 and its value as a food for infants and invalids. 



Making whey butter at Cheddar cheese factories, J. L. Sam mis (Wisconsin 

 Sta. Bui. 246 (1915), pp. 3-24, fiffs. 6).— This bulletin describes in detail the 

 source of income, expense, profit, and various practical methods of conducting a 

 whey separating and churning business. It is stated that the quality and value 

 of whey cream are largely determined by the sanitary conditions of milk pro- 

 duction and the care given the cream after separating. Whey cream should 

 contain 50 or 60 per cent of fat. It should be skimmed early, cooled quickly, 

 churned promptly with from 75 to 100 per cent of good starter, and kept at a 

 low temperature throughout to insure the best results. Churning is not deemed 

 so profitable as separating whey cream, and therefore the smaller factories 

 usually prefer to sell to a central churning station or to a regular creamery. 



Ice cream standards, W. B. Barney (Proc. Assoc. Amer. Dairy. Pood and 

 Drug Officials, 18 (1914), pp. 226-233). — The author discusses the feasibility of 

 a fat standard for ice cream, believing that as far as it goes it is very practical, 

 but that alone it is not suflJcient. It is stated that the use of fillers and binders 

 should be permitted in the manufacture of ice cream, provided they are of good 

 quality. 



Report to the local government board upon the effects of certain condens- 

 ing and drying processes used in the preservation of milk upon its bacterial 

 contents, S. Del^pine (Rpts. Local Govt. Bd. [Ot. Brit.], Puh. Health and Med. 

 Subjs., n. ser.. No. 97 (1914), PP- 49, pls. 7; abs. in Dairy, 27 (1915), No. 314, 

 p, ^). — In his studies the author found that the total number of bacteria 

 present in mixed cows' milk, such as is usually supplied to town customers, was 

 considerably reduced by the several methods of manufacturing condensed milk. 

 The reduction was greatest in the case of the manufacture of sweetened con- 

 densed milk and least in the case of the drying of milk sprayed into a current 



