DATBT PABMING DATEYTN-G. 273 



and the feed had a distinct influence on the composition of the fats. There 

 was an increase in the volatile water-insoluble fatty acids of the milk fat during 

 almost the entire lactation period, and an increase in all of the volatile fatty 

 acids during the spring and summer months when the cows were receiving 

 pasture and green feed. The feeding of beets favored the formation of the 

 Tolatile water-soluble and insoluble fatty acids. 



Weather conditions bad no appreciable influence on the character of the milk 

 fat, but the individuality of the cow was found to be an important factor. The 

 period of heat of the cow bad the greatest effect on the diminution of the 

 volatile soluble and insoluble fatty acids. A sudden change of feed effected an 

 important change in the composition of the fats, noticeable only after several 

 days of feeding. 



With several of the cows there was an increase in the volatile water-soluble 

 acids during the beginning of the lactation period, and a decrease with all the 

 cows during the fall months. There was a larger amount of water-insoluble 

 volatile fatty acids during winter feeding, and the smallest amount during the 

 first few months of freshening. The insoluble volatile fatty acids in the fat in 

 one case, however, was lower in the morning during the fall months and higher 

 in the evening. Sickness of the cows produced a slight fall in the Reichert- 

 Meissl and Polenske numbers. The highest value of the refraction exx)onent 

 was in the fall months, and the lowest toward the end of the lactation period. 



The maximum fall in the saponification number occurred during winter feed- 

 ing, the minimum at the beginning of the lactation period. The highest Reichert- 

 Meissl number was 32.44, the lowest 13.58; the highest Polenske number 4.89, 

 the lowest 0.99; the highest Kottsdorfer number 242.4, the lowest 213.1. The 

 highest refraction exponent was 48.2, the lowest 40.7. There was found to be 

 a correlation between the refraction exponent and the other 3 factors. 



On the milk fat of late milking- cows, K. voN Fodor {Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 26 (1913), No. 5, pp. ^55-257).— Comparing the milk fat of 

 fresh cows and of those well along in lactation it was found at the experiment 

 station for dairying at Magyar Ovar that the Reichert-Meissl numbers and 

 saponification numbers were higher with the former than in the case of the 

 latter, while the iodin test and refractive index were lower with the fat from 

 the fresh cows. 



First annual report of the International Association of Dairy and Milk 

 Inspectors (An?!. Rpt. Internat. Assoc. Dairy and Milk Insp., 1 {1912), pp. 131, 

 fig. 1). — A compilation of papers and addresses delivered at this convention. 

 It deals principally with the methods of inspection employed by the various 

 city inspectors, but also includes papers on bovine tuberculosis eradication, 

 economic milk production, and milk infection from the standpoints of the pro- 

 ducer and the milk dealer. 



[Report on milk standards] (Cream, and Milk Plant Mo., 2 (1913), No. 1, 

 pp. 1-11, fig. 1). — This is the second report of the commission on milk standards 

 and adopted by the American Public Health Association. 



With respect to pasteurization it is recommended " that pasteurization of 

 milk should be between the limits of 140° and 155° F. At 140° the minimum 

 exposure should be 20 minutes. For every degree above 140° the time may 

 be reduced by one minute. In no case should the exposure be for less than 

 5 minutes. . . . Pasteurization in bulk, when properly carried out, has proved 

 satisfactory, but p:isteurization in the final container is preferable." It is 

 further urged that retail milk be labeled and marked, giving the grade of the 

 milk and the date of production or of pasteurization. 



The committee prescribes methods for bacteria count and the grading of 

 milk accordingly. Definitions of the proposed grades of milk and cream are 



