572 EXPERIMENT STATION RECORD. 



teurization and its extent in the United States, methods of pasteurization, cost 

 of pasteurizing milk, and other related subjects. 



Disinfection of milk by means of boiling- and pasteurization at low pres- 

 sure, L. K. JIORDBERG (Trudy Selsk. Khoz. Bakt. Lab., 4 (1913), pp. S^iSSS-i, 

 figs. 5). — The author found in his experiments that the methods commonly in 

 use for the sterilization of milk, viz, pasteurization and boiling, considerably 

 alter the component parts of milk and can not be considered as entirely satisfac- 

 tory. Sterilization of milk by boiling at low pressure ( vacuum boiling) has certain 

 disadvantages; but pasteurization in a steam vacuum apparatus (vacuum steri- 

 lization) is deemed worthy of note and may be recommended because the milk 

 does not alter in appearance. Neither a second vacuum boiling nor a second 

 vacuum pasteurization sterilizes the milk. It is necessary for the vacuum 

 boiling of milk that the temperature of the vacuum apparatus be, during the 

 entire duration of the experiment, somewhat higher than the boiling point of 

 milk, and in vacuum pasteurization it should be about that point. In order 

 to diminish evaporation in the milk and to eliminate other imdesirable features, 

 it is necessary that the milk be heated during vacuum boiling in superheated 

 aqueous steam, while during vacuum pasteurization it should bo boated in 

 saturated steam. 



Comparative experiments on pasteurizing and biorizing milk, R. Bltkbi 

 and A. C. Thaysen {Ztschr. GurunffsphysioL, 5 (1915), No. 3, pp. 167-186. fig. 

 1). — In these experiments the biorizator proved even more effective than the 

 pasteurizer in reducing the germ content of the milk, and this without impart- 

 ing a cooked flavor to the milk. 



Pasteurization of milk supplies as a protection against typhoid fever, 

 J. C. Geigeu and F. L. Kelly (Jour. Amer. Med. Afixoc. 66 (1916). .Yo. 4. pp. 263, 

 26Jf. fig. 1). — An acrount of a typhoid epidemic in California, evidence being 

 presented to show that in one district where pasteurization was required there 

 were no cases of typhoid fever traceable to the particular milk supply in 

 question, while in the other district where the sale of raw milk was permitted 

 the disease \\as very prevalent. 



Cooling of cream to improve its quality, O. Erk (Agr. Col. Ext. Bui. [Ohio 

 Sidfc rniv.]. 11 (1915), No. 1, pp. 11, fign. 8). — Methods of cooling cream are 

 described. 



The Swedish " Rune" butter brand (\ord. Mrjcri Ti(In.. 30 (1915), No. 22, 

 p. 25S; ahs. in N. Y. Produce Rev. and Amer. Crcaw., J/0 (1915), No. 20, p. 

 815). — It is said that the number of creameries entitled to the use of the 

 "Rune" brand throughout 1914 was 382 as against 3.32 in 1913. while 81 

 creameries had the right for part of the year as against 130 in 1913. Only 67 

 creameries lost the right through the poor quality of their butter, while 14 lost 

 it because, owing to various causes, they could not send butter to the tests 

 every time. There were exported 41,7.52,856 lbs. of butter, of which 08.7 per 

 cent was worthy of the Rune brand. 



Manufacture of cheese, F. A. Silva Barrios (ilin. Agr. Nac. [Buenos Aires], 

 Dir. Gen. EHscilania c Invest. Agr. [Pub.], No. 39 (1915). pp. .'f6. figs. 10). — 

 Methods of mtUcing several varieties of South Ainoi-ican cheeses are described. 



Price and nutritive value of various cheap Kbnigsberg cheese varieties, 

 A. Friedmann and B. Magarschak (Ztschr. Hyg. n. Infcetionskrank., SO (1915), 

 No. 8, pp. 399-Jt03). — Analyses are given of 15 varieties of cheese. 



The technological chemistry of the manufacture of " Grana " cheese in 

 Reggio, G. Fascetti (Staz. Sper. Agr. Ital., 1,1 (19V,), No. 8. pp. 5^1-568: abs. 

 in Internat. Inst. Agr. [Rome'], Mo. Bui. Agr. Intel, and Plant Di.'^easeK, 6 

 (1915), No. 1, pp. l.',2-ll,5). — The author summarizes theories advanced on the 



