I 



1920] DAIRY FARMING DAIRYING. 877 



Milk and fout-aiHl-iiiuuth disease, C. Pokcukk {Coiiipt. Rend. Acad. Sci. 

 [Paris], 171 {1920), No. 2, pp. 122-125).— The author confirms the conclusions 

 noted above by observations on the niill< secreted in an infected quarter of the 

 udder of a cow suffeiing from foot-and-mouth disease. 



The production of clean milk at the Kentucky Agricultural Experiment 

 Station, J. J. Hooper and J. W. Nuitek {Kentucky 8ta. Virc. 2It {1020), pp. 15, 

 figs. 12). — Success in producing: and marketing raw milk of very low bacterial 

 content is reported. Prompt cooling of the milk, care in sterilizing utensils 

 after washing and again before use, and simple but not primitive ajiparatus are 

 considertHl the important factors in this succes's. Milk from inflamed adders is 

 discarded. 



Organization of control of pasteurization, F. O. Tonney {Amer. Jour. Pub. 

 nealth, 10 {1920), No. 9, pp. 716-723).— The author describes the licensing and 

 inspection of pasteurizing plants in Chicago. Complete automatic records of 

 pasteurizing temperatures are required, and frequent samples of milk are col- 

 lected by tield agents. Licenses are renewed annually, and are subject to revoca- 

 tion without notice in the case of failure to comply with the requirements. 



"The result [of such revocation 1 is the display of remarkable alacrity in 

 carrying out orders for the improvement of .sanitary conditions. Repairs which 

 have been pending for months are accomplished over night. Old nuLsances are 

 abated, flies are kept out of the premises, the methods of operation are im- 

 proved, and bacterial counts in the product which have been persistently above 

 the legal standard suddenly drop to a satisfactory level." 



Experiments witli the Lobeck biorizator, W. Wedemann {Arb. Keichs- 

 gsndhtsamt., 51 {1919), No. 3, pp. 397 -Jt59).— The author reports an extended 

 series of bacteriological and chemical studies on biorized milk. Apparatus of 

 different models and varied capacities was used. 



The biorization process had little influence on the chemical characteristics of 

 the milk. There was a slight coagulation of the albumins and globulins, a 

 decrease in the capacity for reducing hydrogen peroxid, a lowering of the 

 acidity, and a more rapid formation of cream. The taste and odor were 

 improved, and the milk remained sweet twice as long as the raw milk. 



Milks yrere inoculated with various organisms including Bacterium coli com- 

 munis, B. suipestifer, B. pyocyaneiis, B. cyanogenus, and tubercular organisms 

 of both human and bovine types. These organisms were all destroyed by biori- 

 zaticm. Milk normally infected with tubercle bacillus from a cow with udder 

 tuberculosis was freed by biorization from organisms toxic to guinea pigs. Not 

 all the lactic acid and ma.'^titis streptococci were killed by the biorization tem- 

 perature (75° C). However, the lactic acid organisms remaining in milk lost 

 some of their capacity to grow at room temperature, and the milk, therefore, 

 did not .sour at the normal time. 



A bibliography of 25 titles is appended. 



Market milk problems simplified, G. H. Dacy {Milk Mag., 8 {1920), No. 7, 

 pp. 9, 14, (JJf, 66, 68). — This is an account of the methods of milk control in the 

 District of Columbia and the efforts of the producers' association to encourage 

 winter dairying. The text of the act of Congress regulating the sale of milk 

 in the District is included. A system of inspecting and scoring dairy farms 

 was inaugurated in 1896. 



The city milk supply {Agr. Gaz. Canada, 7 {1920), No. 7, pp. 593-600).— 

 This is an account of milk standards and the characteristics of the milk sup- 

 plies of cities in Nova Scotia, New Brunswick, Quebec, Ontario, Manitoba, 

 Saskatchewan, Alberta, and British Columbia. 



Consumers' prices and distribution policies in their relation to farmers' 

 prices, C. L. King (A'. J. Dept. Agr. Bui. 20 {1919), pp. 319-328).— In this ad- 



