878 EXPERIMENT STATION RECORD. 



The effect of certain dairy operations upon tlie germ content of milk, 

 H. A. Haeding, G. L. Ruehle, J. K. Wilson, and G. A. Smith {'New York State 

 Sta. Bui. S65, pp. 197-233). — This is a continuation of work prex-iously reix)rted 

 (E. S. R., 22, p. 178; 24, p. 582; 29, p. 279). 



In determining the bacterial content of first, middle, and last-drawn milk 

 as it is poured from the pail, in about one-fourth of the sets of samples the 

 highest germ content was found in the first sample of the set, and in more than 

 one-half of the cases the highest numbers were obtained from the last of the 

 8 samples. It is concluded that no reasonably constant relation exists between 

 the germ content of samples collected. Observations were made of the bacterial 

 content of foam, milk from the centei of pail, and well stirred milk, with 

 similar variations. Fifty per cent of the highest samples were found among 

 those taken after a thorough stirring of the milk and 39 per cent of the medium 

 samples were ia this class. 



On comparing the germ content of samples obtained by pouring and by a 

 sterile spoon, the larger average count was found in the spoon samples. The 

 protection of milk pails from accidental contamination after they had been 

 thoroughly steamed had a measurable effect in reducing the germ content of 

 the milk. Plastering and whitewashing the stable was not found to have 

 any measurable effect over previous conditions in which dust had been allowed 

 to accumulate. It was noted that the individuality of the cow is apparently of 

 importance, the germ content being low with some and high in others. The 

 authors " suggest that the importance of bam construction has been consider- 

 ably overestimated and that within rather wide limits the condition of the 

 stable exerts no measurable influence upon the germ content of the milk pro- 

 duced within it." 



The germ content of the milk was apparently slightly increased on clipping 

 the udder, flank, and adjoining portions of the cow. The effect of brushing 

 and combing at the rate of 2 cows per minute was practically the same as treat- 

 ment with the vacuum cleaner at the rate of 1 cow per minute. When all of 

 tlie utensils had been carefully steamed, cooling and straining the milk resulted 

 in only a small increase in germ content even when this was done under 

 imfavorable conditions. 



Some unessential dairy refi.nements, F. H. Haxl (New York State Sta. Bui. 

 365, popular ed., pp. S, fig. 1). — A popular edition of the above. 



Cleanliness and cold as applied to the dairy, A. B. Nystrom {Washington 

 Sta. Popular Bui. 55, pp. 8). — A popular bulletin dealing with the general prin- 

 ciples of sanitation in the dairy. 



Medical milk commissions and certifi.ed milk, E. Kelley {U. S. Dept. Agr. 

 Bui. 1, pp. 38, pis. 5, fig. 1). — This is an extensive revision of a former publica- 

 tion (E. S. R., 20, p. 78). 



From the reports of 63 local commissions it is estimated that in 5 years there 

 has been an increase in the production of certified milk of about 300 per cent. 

 However, the increase in demand has not been great, perhaps because of the 

 greater cost. The average price of certified milk is reported as 14.2 cts. per 

 quart as compared with 7.8 cts. for ordinary milk. The belief among dairymen 

 that the production of clean milk involves a large outlay for expensive equip- 

 ment, and the misrepresentations sometimes attempted by producers with no 

 connection with milk commissions have also worked to the detriment of the 

 industry. 



The equipment and methods necessary in the production of certified milk are 

 discussed in detail. The scoring of 37 certified milk farms gave an average of 

 90 points out of a possible 100, as compared with an average score by 9.53 

 ordinary dairies of 41.3 points. The average score of 89 samples of certified 



