DAIEY FAKMING DAIEYING. 473 



National Dairy Council, at Chicago, November 5, 1915, in which the purpose, 

 work, and policy of the association are outlined. 



Action of inspectors' association {Cream, and Milh Plant Monthly, 4 {1915), 

 No. 3, pp. 11-23). — An account of the fourth annual meeting of the International 

 Association of Dairy and Milk Inspectors, held at Washington, D. C, in Octo- 

 ber, 1915, together with various papers read at the meeting. See also a previous 

 note (E. S. R., 33, p. 701). 



Analyses of frozen milks, L. Pad^ {Ann. Falsif., 8 {1915), No. 79-80, pp. 

 170-172). — A number of analyses are reported of samples of milk which had been 

 frozen and then partially melted. The portion melting first contained the 

 largest percentage of fat, ash, and solids. This observation leads the author 

 to conclude that, in order to prevent fraud in selling or distributing from large 

 containers, partially frozen milk should be entirely melted and uniformly mixed 

 before sale. 



Milk preserved by freezing, G. Fascetti {Staz. Sper. Agr. Ital., 48 {1915), 

 No. 1, pp. 61-65). — Analytical data are reported giving the composition of the 

 top, middle, and lower portions of frozen blocks of milk. The top portion con- 

 tained 3.8 per cent of fat, the middle section 1 per cent, and the lower section 

 1.7 per cent. 



Note on the origin of tlie lactic acid bacteria in milk, P. F. McGuire {Bui. 

 Johns Hopkins Hosp., 26 {1915), No. 297, p. 386).— The author found in his 

 studies that the lactic acid organism, known usually as Streptococctis lacticus, 

 is a normal constituent of cow dung. 



Milk receives few bacteria from stable air, F. H. Hall {New York State 

 Sta. Bui. 409, popular cd. {1915), pp. 10, fig. 1). — This is a popular edition of 

 Bulletin 409, previously noted (E. S. R., 34, p. 183). 



A bacteriological study of an epidemic of septic sore throat, C. Keumwiede, 

 Jr., and Eugenia Valentine {Jour. Med. Research, 33 {1915), No. 2, pp. 231- 

 23S). — ^An account of an epidemic of septic sore throat in a village of 4,250 

 inhabitants, found to have its source in the milk supply coming from a certain 

 dairy. 



•In a bacteriological study it was demonstrated that infection in milk-borne 

 sore throat is of human and not of bovine origin. It is suggested that " in 

 tracing the source of such an epidemic, the effort should be toward finding 

 cases of sore throat among those engaged in producing the milk, not mastitis 

 in the cow alone. If human streptococci are found in mastitis, they are most 

 likely secondary agents in an already existing inflammation due to bovine 

 strains. The streptococci in different epidemics differ culturally and those 

 similar culturally differ in their immunity reactions. Cultural similarity of 

 strains from man and cattle is insufficient to prove their identity. Cultural 

 identity in every detail or immunological identity is essential." 



The development of fishy flavors in butter, L. A. Rogers {Proc. Wis. Butter- 

 makers' Assoc., 13 {1914), pp- 70-80). — The items discussed in this paper are the 

 cause of flavors and aroma in butter, conditions under which fishy flavor de- 

 velops, factors which do not cause fishy flavor, influence of acid on cream, in- 

 ^uence of the air in the butter, influence of metal salts on the flavor of butter, 

 and preventing fishy flavor. 



High vs. low testing milk for cheese making, R. C. Jones {Hoard's Dairy- 

 man-, 50 {1915), No. 17, p. 522). — In a test to show the difference between the 

 cheese-making capacities of high and low testing milks it was found that the 

 high testing milk (4.3 per cent) yielded 1.5 lbs. more of cheese per 100 lbs. of 

 milk, but the low testing milk (3.5 per cent) yielded 0.16 lb. more of cheese 

 per pound of milk fat. This is explained by the fact that the casein increases 

 with the fat but not in proportion, so that the yield per pound of fat decreases 



