380 EXPERIMENT STATION RECORD. 



significant variation between morning and evening milk. While the evening 

 milk averaged 4 per cent of fat, the general average of the morning deliveries 

 showed only 3.09, a dangerously narrow margin of safety. There was also 

 found to be a wide difference in the milks of individual cows of the same breed. 

 Among the Ayrshires one cow gave milk with 4.72 per cent of fat, while another 

 gave milk with 2.97 per cent. From these observations it is concluded that with 

 the unpreventable inequalities of high-quality milk there is danger of even the 

 well-meaning producer being unjustly subjected to prosecution. 



Angora and milch goats, S. H. Hopkins {Brit. Columbia Dept. Agr., Live 

 Stock Branch Bui. 64 {1915), pp. 37, figs. 18).— Information is given on the 

 breeding, feeding, care, and management of Angora and milch goats. 



Milk and milk products, C. Hakrington, M. W. Richabdson et al. (In 

 A Manual of Practical Hygiene. Philadelphia: Lea and Febiger, 1914, 5. cd., 

 rev. and enl., pp. 98-189, pis. 4, figs. 7). — A discussion of the composition and 

 the physical and chemical characteristics of milk, butter, cheese, and other 

 milk products, as related to human hygiene. 



The reaction and calcium content of milk as factors in the coagulation 

 process, T. H. Miijjoy (Biochcm. Jour., 9 {1915}, No. 2, pp. 215-228; ahs. in 

 Jour. Soc. Chem. Indus., 34 {1915), No. 14, p. 813). — During the coagulation of 

 milk with rennin the acidity (hydrogen ion concentration) remained constant, 

 but it was increased by adding calcium chlorid and lowered by adding an 

 alkali oxalate. Fresh milk that had been preheated below the boiling point for 

 one hour showed an increased acidity and, owing to the separation of tricalcium 

 phosphate, a lower calcium content. Such milk was only very slowly acted 

 upon by rennin, but its coagulability was rai.sed by adding calcium chlorid or 

 by increasing the acidity by means of sodium acetate and acetic acid. The 

 calcium chlorid exertcil an action beyond that of influencing the acidity. 



Investigation and analysis of the production, transportation, inspection, 

 and distribution of milk and cream in New England, J. P. Bowditch et al. 

 {Boston: Boston Chamber Com., 1915, pp. 63, pi. 1, fig. 1). — An account of a 

 study made of methods of production, transportation, inspection, grading, and 

 distribution of dairy products in New England. The lack of knowledge of costs 

 among farmers, the lack of systematic methods of distribution among dealers, 

 and the lack of a standardized product were consideretl to be the principal diffi- 

 culties at the present time. 



The cost of the production of certified milk, W. E. Miller {Proc. Amer, 

 Assoc. Med. Milk Com., 7 {1913), pp. 260-263).— It is estimated by the author 

 that for the particular firm investigated 8.42 per cent of the cost of certified milk 

 was due to the cost of certification. The remaining items of cost are given as 

 follows: Wages 28.26 per cent, supplies 2.4, stable — hauling 0.31, power and 

 refrigeration 0.58, repairs 1.31, freight 5.46, feed 47.23, miscellaneous 4.79, and 

 bedding 1.24 per cent. 



[The cost of] pasteurized cream {U. S. Dept. Agr., Weekly News Letter, S 

 {1915), No. 13, p. 7). — In tests made in several creameries, the interest on in- 

 vestment in equipment, including depreciation, repairs, and labor, was esti- 

 mated at 31 cts. per 100 gal. of cream ; coal, at $5 per ton, 4 cts. ; water, at 50 

 cts. per 1,000 cu. ft., and ice, at $1 per ton, 10 cts. ; making a total of 45 cts., 

 or 0.15 ct. per pound of butter. In a creamery equipped with a 300-gal. vat 

 ripener, in which pasteurization was also done, the total cost of pasteurizing 

 a vat of cream was about 54 cts., or approximately 0.06 ct. per pound of butter. 



An important factor in the total cost is the proper designing and arrange- 

 ment of the heating apparatus. With poorly arranged apparatus and leaky 

 piping, the loss in heat may reach 30 per cent of that required to pasteurize. 



