2^76 EXPERIMENT STATION EECOED. [Vol. 35 



through a tube connecting a container with a receiving vessel. The electric 

 current so acts that the major portion of all bacteria in the milk is killed, and 

 no chemical alteration in the milk so treated has been observed. 



Judged from the standpoint of the percentage reduction, the electrical method 

 gave highly satisfactory results (over 99.9 per cent) as well as from the stand- 

 point of the presence of Bacillus coli (or manurial contamination). 



The results of feeding tubercle-bacilli-containing milk, treated and untreated, 

 to guinea pigs also indicated that the electrical treatment is an effective de- 

 stroyer of the tubercle bacilli. 



It is stated that even in the hottest weather the milk is perfectly fresh for 

 three or four days after treatment. The change which ultimately takes place 

 is a characteristic one, viz, a mild, pleasant, acid reaction and flavor. The 

 putrefaction which is noticeable so often in stale steam " sterilized " milk has 

 never been observed. Milk treated by this electrical process is deemed per- 

 fectly suitable as a medium for the action of culture ferments. 



The electrical treatment of milk for infant feeding, J. M. Beattie {Jour. 

 State Med., 24 {1916), No. 4, pp- 97-113, fiys. 4).— Experimental data are given 

 which indicate that a rapidly alternating current of electricity is efficient in 

 reducing the bacterial content of milk to a minimum without impairing 

 the chemical constitution of the milk. Bacteriological tests of treated and un- 

 treated milk, supplemented by animal inoculation experiments, showed that 

 disease-producing bacteria, including Bacillus tuherciilosis, were destroyed by 

 the method. " The milk is not sterilized in the strictest sense of the word, but 

 there is a reduction in the total number of bacteria by 99.93 per cent, and 

 . . . the milk v/ill keep perfectly sweet for at least three or four days after 

 treatment. . . . The taste is not in any way altered." In the author's opinion, 

 this milk is perfectly satisfactory as a food for infants. 



Scoring' of milk and cream, W. M. Esten and Christie J. Mason {Connecti- 

 cut Storrs Sta. Bui. S3 {1915), p. 135). — S,tandards used in the scoring of milk 

 and cream for acidity and bacterial count in a dairyman's contest are given, and 

 the results briefly reported. 



The production of first-grade cream in Oklahoma, R. C. Potts {Oklahoma 

 Sta. Bui. lOS {1916), pp. 3-11, figs. 5).— The topics discussed in this bulletin 

 are the requirements for producing first-grade cream, the necessity of low 

 temperature, acidity of mixed cream, agencies for keeping cream cold, cooling 

 cream with well water, and insulated refrigerator cream tanks. Charts and 

 a table show the reUition of temperature and age of cream to the development 

 of acidity in each separate skimming. 



Tests and comparisons of commercial lactic starters, Christie J. Mason 

 {Connecticut Storrs Sta. Bui. 83 {1915), pp. 112-125).— Thm reports tests and 

 comparisons made of six commercial starters, the strongest and most uniform 

 of which is reported as Ericsson's milk culture. 



It Is stated that transferring milk cultures of B. lactis acidi daily will in 

 most cases increase the activity of the bacteria. Those not sufficiently active 

 after the fourth or fifth transfer are of doubtful value. Cultures intended 

 for use as starters should be propagated at as low a temperature as is used 

 for ripening tlie milk or cream. Results of the experiments made indicate 

 that the kinds of media best adapted for the long keeping of this class of 

 lactic organisms are milk with calcium carbonate added and standard bouillon 

 containing 1 per cent of saccharose. Sealing tubes with paraffin assists in 

 maiiitainmg the activity of cultures kept for long periods of time. 



Ice cream. Evaporated milk {Maine Sta. Off. Insp. 76 {1916), pp. 9-20).— 

 Analyses are given of various brands of evaporated and condensed milk and 

 notes on the examination of ice cream. 



