274 EXPEEIMENT STATION RECOKD. 



given and provisions are made for the sale of homogenized and adjusted milks. 

 It is advised that all milk be sold either under personal guaranty or under , 

 the regular state guaranty. Suggested standard rules for the production, . 

 handling, and distribution of both raw and pasteurized milk are appended. 



Examination of Moscow market milk, A. Wojtkiewicz (Centbl. Bakt. [eic], ; 

 2. AM., 39 (1913), No. 1-3, pp. 53-61). — A comparison is reported of the bac- ( 

 teria count, specific gravity, fat content, and general condition of the different j 

 grades of wholesale and retail milk in Moscow for the fall, winter, spring, i 

 and summer seasons, and of the relative percentage of sour milk bacilli, coll ] 

 group, and gelatin-liquefying bacilli present during these seasons. 



Methods of examination of clarifier milk slime, C. E. North (Ahs. in Cream. \ 

 and Milk Plant Mo., 2 {1913), No. 1, p. 19). — An examination was made of the ^ 

 slime resulting from the clarifying of milk. 



Slime was invariably found in all milks, including certified. The amount of 

 slime for individual cows ranged from 1.06 per cent to 1.14 per cent, and traces 

 of slime were found in the milk even after the third and fourth clarification. 



An analysis of this slime showed a total solids content of 30 per cent, of 

 which 3 per cent was fat, 3 per cent ash, and the remaining 24 per cent 

 nitrogenous organic compounds. Casein could not be found, and an occasional 

 trace of blood was ascribed to the presence of pus. Purin, indicating the pres- 

 ence of cellular substances, was quite noticeable in fresh slime and decreased 

 with the age of the slime. The presence of cellular elements, detected by 

 microscopical examination, was ascribed to tissue cells and not pus cells. 

 However, this point is under dispute. Occasional phagocytosis was noted. 

 Mastitis milk frequently showed ten times the amount of slime that is found 

 in normal milk. 



Large numbers of bacteria were found in the clarifier slime, although there 

 was no reduction in the bacterial count of the clarified milk. It is believed 

 that in the process of clarifying, the clumps of bacteria are broken up by 

 the force of the centrifuge, and that although a large number remain in the 

 slime, the number of colonies is not materially lessened in the milk. In the 

 belief that if the colonies v^ere broken up by clarifying a subsequent pasteuriza- 

 tion would be facilitated, experiments were made accordingly, but the results 

 were disappointing. 



In a discussion it is pointed out that leucocytes are always phagocytic, also 

 that blood may be present in milk from herds not infected with any kind of 

 disease. The presence of these bodies does not, therefore, necessarily denote 

 the presence of pus cells. 



Sampling for Babcock test, J. O. Halveeson (N. Y. Produce Rev. and Amer. 

 Cream., 36 (1913), No. 21, p. 874). — Investigations were made to determine the 

 factors which infiuence the percentage of milk fat obtained in ice cream samples. 

 It was found that there was a great variance in these percentages, due to "(1) 

 nonuniformity of the ice cream itself; (2) effect of testing charges taken at 

 different times on ice cream samples which have stood, allowing the cream to 

 rise to the top; and (3) method of mixing ice cream samples after having stood 

 for some time." 



On clean churning and related questions, L. F. Rosengeen (Meddel. Cen- 

 tralanst. Forsoksv. Jordhniksomrddet, 1913, No. 77, pp. 24, figs. 4; K. Landtbr. 

 Akad. Handl. och Tidskr., 52 (1913), No. 4, pp. 254-215, figs. 4)-— A study of 

 the factors that influence the degree of the complete recovery of butter fat in 

 churning cream in which the results of churning experiments with creams of 

 similar fat contents at different churning temperatures, with cream of varying 

 fat contents, and with churns filled with varying amounts of cream are pre- 



